Silver Dragon Recipes

CRISPY GINGER BEEF: THE RECIPE FROM CALGARY'S SILVER INN RESTAURANT

Crispy Ginger Beef: The Recipe from Calgary's Silver Inn Restaurant image

Invented by George Wong, owner of the Silver Inn in Calgary in the early 80s, the appeal of this addictive dish quickly spread throughout Calgary, and in time, Canada. This is the original authentic recipe from the Silver Inn.

Provided by Valerie Lugonja

Categories Main

Time 1h

Number Of Ingredients 20

Ingredients

1 pound flank steak (, sliced thinly against the grain)
oil for deep frying
1 egg
1 cup water
1 1/4 cup corn starch
3 tablespoons flour
1/2 tablespoon white pepper
2-3 cups oil for frying the beef in
1 large carrot (, finely julienned)
1 sweet red bell pepper (, finely julienned)
1 green bell pepper (, finely julienned)
6 cloves garlic (, finely julienned)
hefty chunk of ginger (, size of two thumbs, depending upon taste, finely julienned)
1/4 cup light soy sauce
2 tablespoons white vinegar
3 tablespoons mushroom soy sauce ((dark soy sauce will substitute))
1 tablespoon Chinese cooking wine ((or dry sherry))
1/2 cup water
1/4 cup sugar ((or 1/2 cup if you like it sweet))
1/2 tablespoon or more crushed chilies

Steps:

Combine all ingredients, toss beef in batter
Deep-fry strips of beef, a few at a time, until crispy; set aside
Stir fry vegetables until crispy; add sauce
Bring to boil for 1 to 2 minutes; remove from heat
Add beef; stir to coat with sauce
For the authentic original Calgary Crispy Ginger Beef keep warm for 1-2 hours until the dark deep flavour and colour has permeated the entire dish; the sauce will thicken during this time

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