Canadian
Ginger Beef
A Calgary-style Chinese-Canadian favourite with crisp fried beef ribbons tossed in a sticky, sharp ginger sauce. Carrot and green pepper add the familiar colour and crunch served over hot rice.
Watch it madeTim Laielli · 1:01
Ingredients
- Flank steak or sirloin, thinly sliced across the grain300 g
- Soy sauce1 tbsp
- Shaoxing wine or dry sherry1 tbsp
- Egg white1
- Cornstarch1/2 cup
- All-purpose flour2 tbsp
- Water2 tbsp, plus more as needed
- Neutral oil, for deep-frying3 cups
- Fresh ginger, cut into fine matchsticks3 tbsp
- Garlic, minced2 cloves
- Dried red chiles, broken in half3
- Carrot, cut into fine matchsticks1 small
- Green bell pepper, thinly sliced1/2
- White vinegar3 tbsp
- Granulated sugar3 tbsp
- Soy sauce2 tbsp
- Ketchup1 tbsp
- Sesame oil1 tsp
- Cooked steamed rice, for serving2 cups
- Green onion, thinly sliced1
Method
- Toss the sliced beef with 1 tbsp soy sauce, Shaoxing wine, and egg white, then let it marinate for 15 minutes.
- In a bowl, mix the cornstarch, flour, and 2 tbsp water into a thick, sticky batter; add a few drops more water only if needed to coat the beef.
- Stir the marinated beef into the batter until every strip is well coated and slightly clumpy.
- In a small bowl, combine the vinegar, sugar, 2 tbsp soy sauce, ketchup, and sesame oil for the sauce.
- Heat the frying oil in a wok or heavy pot to 350°F.
- Separate the beef strips with your fingers and fry in batches for 3 to 4 minutes, until pale golden and crisp; drain on a rack.
- Raise the oil to 375°F and fry the beef a second time for 1 to 2 minutes, until deeply crisp and browned at the edges; drain again.
- Pour off the oil, leaving about 1 tbsp in the wok, then stir-fry the ginger, garlic, and dried chiles for 20 seconds until fragrant.
- Add the carrot and green pepper and stir-fry for 1 minute so they stay bright and crisp.
- Pour in the sauce and boil for 30 to 60 seconds, until glossy and slightly syrupy.
- Add the twice-fried beef and toss quickly until the strips are coated but still crisp.
- Serve immediately over steamed rice and finish with sliced green onion.
Common questions
Can I substitute flank steak with another cut for Ginger Beef?
Yes. Sirloin works well, and tenderloin is a good but pricier option. Slice very thinly across the grain. Avoid tougher cuts unless you marinate longer and slice extremely thin, or the beef can stay chewy.
How far ahead can I marinate and batter the beef?
Marinate the beef about 15 minutes as written. You can mix the dry batter ahead, but combine it with the beef right before frying. If it sits too long, the coating gets wet and less crisp.
Why did my beef turn out soggy instead of crispy?
Usually the oil was too cool, the pan was overcrowded, or the beef sat too long after coating. Fry in small batches, keep the oil near 350°F for the first fry, and always do the second fry for extra crunch.
How should I store and reheat leftover Ginger Beef?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a hot oven or air fryer to restore some crispness. The microwave works, but the coating will soften noticeably.
What should I serve with Canadian Ginger Beef?
Serve it right away over steamed rice or with fried rice and a simple vegetable side like bok choy or broccoli. It’s best when the sauce is lightly coating the crispy beef, not soaking it.