Calgary Ginger Beef
Crisp battered beef strips tossed in a sweet, sharp ginger and chilli sauce.
- Prep
- 30 min
- Cook
- 25 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 610 kcal
Equipment
- •Wok or deep pan
- •Thermometer
Nutrition
Per serving, approximate
- Calories
- 610 kcal
- fat
- 30 g
- carbs
- 48 g
- protein
- 34 g
- calories
- 610
Instructions
- 1
Toss the beef strips with the eggs, then with the cornstarch and flour until each strip is thickly coated and separate.
- 2
Heat the oil to 175C and fry the beef in small batches until deep golden and crisp, about 4 minutes each. Drain.
- 3
Fry the whole lot a second time for 1 minute to set the crust, then drain again.
- 4
Pour off all but 2 tablespoons of oil, then stir-fry the ginger, garlic and carrot for 1 minute.
- 5
Add the soy, vinegar, sugar and chilli and boil hard for 2 minutes until syrupy.
- 6
Return the beef, toss fast to coat and serve immediately.
Chef's tips
The double fry is what keeps the beef crisp under the sauce — skip it and the dish goes soggy in a minute.
Ingredient substitutions
- rice vinegar → white vinegar with a pinch more sugar
Storage
Best immediately; leftovers keep 2 days and re-crisp in a hot oven.
Common mistakes to avoid
- •Crowding the oil so the beef steams
- •Saucing too far ahead of serving
Serving suggestions
Cooked Calgary Ginger Beef?
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