Cross-Cultural · China
Ginger Beef
Crispy cornstarch-coated flank steak tossed in a gingery sweet-savory sauce with fried julienned ginger, the Chinese-Canadian classic from Calgary
Ginger beef is a Chinese-Canadian invention, born at the Silver Inn restaurant in Calgary, Alberta, and now a staple of Chinese restaurants across western Canada. You will not find it in China. It belongs to the same family of diaspora dishes as General Tso's chicken and orange beef: crispy battered meat tossed in a sweet-savory sauce, engineered for the North American palate but built on Chinese technique.
What makes ginger beef different from its cousins is restraint. The sauce is lighter and less sweet than orange beef or Mongolian beef, and the ginger is the actual star. Julienned fresh ginger gets fried until crispy in the same oil used for the beef, and it stays in the dish as a crunchy, aromatic garnish. Minced ginger goes into the sauce itself, infusing it with a warm, sharp flavor that cuts through the richness of the fried beef.
The beef is flank steak, sliced thin, marinated with cornstarch and baking soda, dredged in more cornstarch, and seared until crispy. The sauce simmers briefly, thickened with a slurry, and the beef goes back in for a final toss that glazes every piece.
At a Glance
Yield
4 servings
Prep
30 minutes
Cook
15 minutes
Total
45 minutes
Difficulty
Medium
Ingredients
- 1 lbflank steak, sliced against the grain into 1/4-inch strips (450g)
- 2 tspcornstarch, for marinade
- 2 tspneutral oil, for marinade
- 1 tspoyster sauce, for marinade
- 1 tbspwater, for marinade
- 1/4 tspbaking soda
- 2/3 cupswater, for sauce
- 1 1/2 tbsplight brown sugar
- 1 tbsplight soy sauce
- 1 tbspoyster sauce, for sauce
- 3/4 tspdark soy sauce
- 1/2 tspsesame oil
- 1 tbspfresh ginger, minced, for sauce
- 1/3-1/2 cupneutral oil, for searing
- 1/3 cupcornstarch, for dredging, plus 1 tbsp for slurry
- 2 tbspfresh ginger, finely julienned
- 1scallion, thinly sliced on an angle
Method
- 1
Marinate the beef with cornstarch, oil, oyster sauce, water, and baking soda for at least 30 minutes.
- 2
Mix the sauce: water, brown sugar, soy sauce, oyster sauce, dark soy, sesame oil, and minced ginger.
- 3
Dredge marinated beef in cornstarch until thoroughly coated.
- 4
Sear beef in hot oil, 1-2 minutes per side until crispy. Remove. Repeat in batches.
- 5
Drain oil, leave 2 tbsp. Fry julienned ginger until crispy.
- 6
Add sauce, simmer 2 minutes. Thicken with 1 tbsp cornstarch mixed with 3 tbsp water.
- 7
Add beef and scallions, toss 30 seconds. Sauce should cling. Serve immediately.
Key Ingredient Benefits
Ginger: Two forms provide different experiences: minced in sauce for diffuse warmth, julienned and fried for concentrated crunchy bursts. Gingerols have documented anti-inflammatory and digestive properties.
Why This Works
Double cornstarch (marinade + dredge) creates two layers of crispy protection. Frying julienned ginger in oil crisps it and infuses the oil with ginger flavor.
Substitutions & Variations
Skirt steak or sirloin work. Add more ginger and honey for a sweeter Calgary-style version. Air-fry dredged beef at 400°F for 8-10 minutes.
Serving Suggestions
Serve with steamed rice and broccoli or lo mein.
Storage & Reheating
Store 2 days. Reheat at 400°F for 5-8 min. Do not freeze.
Cultural Notes
A Chinese-Canadian creation from the Silver Inn restaurant in Calgary, Alberta. Now a staple across western Canada.
Nutrition Facts
Calories: 374kcal (19%)|Total Carbohydrates: 19.6g (7%)|Protein: 24.6g (49%)|Total Fat: 21.4g (27%)|Saturated Fat: 5.6g (28%)|Cholesterol: 76mg (25%)|Sodium: 621mg (27%)|Dietary Fiber: 0.4g (1%)|Total Sugars: 5.5g
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