The Calgary Silver Inn’s Crispy Ginger Beef


450 g flank steak, sliced thinly against the grain
1 egg
1 cup (240 mL) water
1¼ cup corn starch
3 Tbs flour
½ Tbs white pepper
2-3 cups (480-720 mL) oil for frying the beef in
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, finely julienned
¼ cup (60 mL) light soy sauce
2 Tbs (30 mL) white vinegar
3 Tbs (45 mL) mushroom soy sauce (dark soy sauce will substitute)
1 Tbs (15 mL) Chinese cooking wine (or dry sherry)
½ cup (120 mL) water
¼ cup sugar
½ tablespoon or more crushed chilies


  1. For the batter: Combine all ingredients, toss beef in batter. Deep-fry strips of beef, a few at a time, until crispy. Set aside.

  2. For the sauce: Stir fry vegetables until crispy; add sauce. Bring to boil for 1 to 2 minutes. Remove from heat. Add beef and stir to coat with sauce.

  3. 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.

Prep time: 45 mins
Cook time: 15 mins

Serves 4-6

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