Ginger Fried Beef

Since I am currently on vacation in Calgary I wanted to share an AMAZING local delicacy, Ginger Beef .  Ginger beef is marinated beef strips that are dipped in batter, deep-fried and then coated with a sweet and sour sauce. It is both sweet AND spicy at the same time and SO good! We actually had take-out chinese food last night from the "Ginger Beef" restaurant and savoured this very dish!  It is believed that a Chinese chef working in Calgary many years ago came up with this recipe and ever since has been a staple in all Chinese restaurants here in Calgary! 


1 lb. flank steak
2 eggs - beaten
3/4 cup cornstarch
1/2 cup water
vegetable oil
2/3 cup carrots - grated
2 tbsps. green onion-chopped
4 tbsps. fresh ginger root - finely chopped
4 cloves garlic - chopped
3 tbsps. soya sauce
2 tbsps. cooking wine - red or white
2 tbsps. white vinegar
1 tbsp. sesame oil
1/2 cup sugar
dash - crushed chilis (flakes) optional

Slice steak while partially frozen into narrow strips.  Mix beef AND eggs.  Dissolve cornstarch in water and mix with beef.  Pour ample oil in wok.  Heat to boiling hot, but not smoking.  Add beef to oil, 1/4 at a time.  Separate with a fork (or chopsticks if you're talented) and cook, stirring frequently until crispy.  Remove, drain and set aside.* 
*this much can be done in advance

Put 1 tbsp oil in wok.  Add carrots, onion, ginger and garlic and stir fry over high heat.  Add remaining ingredients and bring to a boil.  Add beef, mix well and serve.  If your steak is over one pound, cook it all anyway.  Serve with steamed rice - of course.  Serves 4.

(Grand Slam : more recipes from the best of bridge / the best of bridge publishing ltd. copyright 1988, pg. 120-123 ISBN: 096904254X)