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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 Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 4 -6
Author Valerie Lugonja


Ingredients for the beef:

  • 1 pound flank steak , sliced thinly against the grain
  • oil for deep frying

Ingredients for the batter:

  • 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

Ingredients for the vegetables in the sauce:

  • 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

Ingredients for the sauce:

  • 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


Instructions for the batter:

  1. Combine all ingredients, toss beef in batter
  2. Deep-fry strips of beef, a few at a time, until crispy; set aside

Instructions for the sauce:

  1. Stir fry vegetables until crispy; add sauce
  2. Bring to boil for 1 to 2 minutes; remove from heat
  3. Add beef; stir to coat with sauce
  4. 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!