This week on the podcast, Heather tries a recipe for Ginger Beef, the western Chinese dish originated in Calgary, Alberta. It's always high on our list of dishes to order when we eat Chinese, and we almost can't believe we've never tried making it at home. Let's put the recipe to the test and see if it's as good homemade as it is at the restaurant.
According to our research, Ginger Beef was created by chef George Wong at his restaurant The Silver Inn in the early 1970s. Chef Wong knew the way to generate income was to sell more alcoholic beverages, so he created a recipe he thought would pair nicely with drinks. With British pub food as his inspiration, Ginger Beef was born. To this day, it is a very popular dish served in Canadian Chinese restaurants across Canada.
For this recipe, steak is sliced thinly, battered and fried. A stir fry of julienned veggies is also made, along with the sauce, and then it's all tossed together. The key here is to let it all sit and soak up the sauce. Oh, and of course, the star ingredient is LOTS of ginger included in the julienned veggies.
Heather had some difficulty getting the beef crispy -- the recipe didn't specify a temp for the frying oil, which may have been the problem. But the flavours here were spot on. This recipe tastes perfectly like our favourite ginger beef. Give it a try! You'll love it.
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