This is the real deal my friends. If you are from Calgary you know what I am talking about when I say Ginger Beef, this is a homegrown Western Chinese classic, born in “cowtown” Alberta, this dish can be really hard to find all over the place. I don’t think I have actually eaten ginger beef since I was about 16, but tonight I made a killer super authentic ginger beef, that blew my family away, and my guy is a total ginger beef connoisseur, he claimed it was the best ever, and I totally agree! I made it gluten free and of course the beef was grass raised grass finished happy healthy beef, I also made mine super heavy on the garden veg.
Now straight up this is not a easy dish to bang out in a pinch, it took hours of marinating and a double fry, with a wok stir fry finish. Lots of steps, but if your miles away from a decent Chinese meal and your family is aching for a fix, this is the answer. Pair this with my vegan hot and sour soup, and a batch of mu shu pork noodles and you are off to the races… just need some fortune cookies to finish the night off.
step 1 of a zillion:
Get yourself a couple steaks (I’m no butcher so I am not sure how nice a cut these are, but I have a freezer full of happy cow, so I grabbed 2 top sirloin steaks… I am sure you could use some other steak cuts or even stew meat, cause this is going to be marinated for hours then get battered and fried, I bet a flank steak would work well too) The key is to cut the meat into long thin strips and be consistent in your size.
Marinate the beef.
Place your strips into a bowl and cover with this marinate, let sit for 6-24 hours, tossing occasionally.
3 tbsp soy sauce
2 tbsp rice vinegar
2 tsp brown sugar
1 tsp chili flakes
1″ or so of fresh grated ginger
1/2 cup rice flour
1/2 cup potato starch
2 tbsp oil
pinch of sea salt
Just shy of 1 cup warm water (add half then mix, add the rest as needed)
Your looking for a thick batter, you can let this sit a room temp for a couple hours if you want.
2 tbsp soy sauce
2 tbsp dry sherry
4 tbsp rice vinegar
1/2 cup honey
1/2 cup warm water
2 tsp + chili flakes
2 tsp + chili oil
pinch sea salt
1 tsp minced garlic
1 tsp + minced ginger
Prep Veggie for Stir Fry
I used about 8 small carrots to match equal parts carrots to beef, cut the carrots into thin long match sticks.
Chop 1 large onion into long narrow pieces
Chop 3 garlic cloves
Grate 2″ of fresh ginger (or finely mince the ginger)
Now Get Cooking…
You’ll need to batter and deep fry your beef. I used a small cast iron pot and cooked the beef in grape seed oil in 3 small batches. Each time I set the cooked meat over newspaper to drain. Then once all of the pieces were cooked, I cranked the heat and gave them a quick second fry to get them super crispy.
Once the beef strips are golden fried, you can fire up your wok, and in a drizzle of oil cook your garlic, ginger and onions. When the onions have cooked for about 3 minutes add in your carrots, and stir fry for about 4 minutes. Then pour your sauce into the middle of the wok and allow the sauce to boil hard for a couple minutes before tossing the veg and the meat into the sauce. Serve immediately with steamed rice and garnish with a little cilantro or chives.
Happy Chinese stay in night!