Alberta Ginger Beef
July 11, 2015
"Crisp beef, ginger sweet sauce, very hard to find outside Alberta, Canada The original Chef's name is lost to history, thankfully his recipe remains. Twice fry the beef if you like it extra crispy, which is the technique most often used in Alberta Restaurants. I have to give credit to Rhonda Parkinson grate ginger to get juice"
- Serving Size: 1 (601.7 g)
- Calories 812.5
- Total Fat - 30.8 g
- Saturated Fat - 11 g
- Cholesterol - 165.6 mg
- Sodium - 2677.2 mg
- Total Carbohydrate - 79.5 g
- Dietary Fiber - 6.5 g
- Sugars - 36.4 g
- Protein - 52.7 g
- Calcium - 110.7 mg
- Iron - 6.4 mg
- Vitamin C - 158.1 mg
- Thiamin - 0.3 mg
Cut beef into matchstick strips, cutting along the grain.
In a medium bowl mix together: 2 tablespoons dark soy sauce, 1 tablespoon sherry, 1 teaspoon white sugar and 2 tablespoons ginger juice. Add beef and marinate for 30 minutes.
Cut celery, carrot and hot peppers into thin strips, mince garlic and ginger. Place in a medium bowl, add sesame oil and mix well. Set aside.
In another medium bowl, beat the egg white and add water. Add the cornstarch, mixing the batter well.
Add Batter to the meat bowl, mixing well.
To make the sauce: mix together the 1 tablespoon sherry, 2 tablespoons soy sauce, 1 tablespoon white vinegar, 4 tablespoons white sugar, 1/2 teaspoon sesame oil, 2 tablespoons water and hot chili oil. Whisk until sugar is dissolved. Set aside.
In a deep wok over medium high heat, add the oil.
When hot, add 1/4 the meat/batter mixture, separating the beef strips. Deep fry until golden brown-3 to 4 minutes depending on how hot your oil is, remove with a slotted spoon and set aside. Repeat until all the beef is cooked.
In another wok, heat 1 tablespoon oil. When hot add the vegetables and begin stir-frying. Pour in the sauce and let come to a boil. Add the deep-fried beef, tossing well. Remove and serve hot over rice or just out of a bowl.
Tips & Variations
No special items needed.