Crispy Ginger Beef: The Recipe from Calgary's Silver Inn Restaurant
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.
Course
Main
Cuisine
Canadian Asian
Prep Time45minutes
Cook Time15minutes
Total Time1hour
Servings4-6
AuthorValerie Lugonja
Ingredients
Ingredients for the beef:
1poundflank steak, sliced thinly against the grain
oil for deep frying
Ingredients for the batter:
1egg
1cupwater
1 1/4cupcorn starch
3tablespoonsflour
1/2tablespoonwhite pepper
2-3cupsoil for frying the beef in
Ingredients for the vegetables in the sauce:
1large carrot, finely julienned
1sweet red bell pepper, finely julienned
1green bell pepper, finely julienned
6clovesgarlic, finely julienned
hefty chunk of ginger, size of two thumbs, depending upon taste, finely julienned
Ingredients for the sauce:
1/4cuplight soy sauce
2tablespoonswhite vinegar
3tablespoonsmushroom soy sauce(dark soy sauce will substitute)
1tablespoonChinese cooking wine(or dry sherry)
1/2cupwater
1/4cupsugar(or 1/2 cup if you like it sweet)
1/2tablespoonor more crushed chilies
Instructions
Instructions for the batter:
Combine all ingredients, toss beef in batter
Deep-fry strips of beef, a few at a time, until crispy; set aside
Instructions for the sauce:
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
Recipe Notes
I have added this recipe to my Minute Steak Series, as I made this with Minute Steak or Cube Steak, and it was exceptional!