1. Homepage
  2. Asian
  3. The Best Ginger Beef

The Best Ginger Beef





This is the real deal my friends. If you are from Calgary you know what I am talking about when I say Ginger Beef, this is a homegrown Western Chinese classic, born in “cowtown” Alberta, this dish can be really hard to find all over the place. I don’t think I have actually eaten ginger beef  since I was about 16, but tonight I made a killer super authentic ginger beef, that blew my family away, and my guy is a total ginger beef connoisseur, he claimed it was the best ever, and I totally agree! I made it gluten free and of course the beef was grass raised grass finished happy healthy beef, I also made mine super heavy on the garden veg.

Now straight up this is not a easy dish to bang out in a pinch, it took hours of marinating and a double fry, with a wok stir fry finish. Lots of steps, but if your miles away from a decent Chinese meal and your family is aching for a fix, this is the answer. Pair this with my vegan hot and sour soup, and a batch of mu shu pork noodles and you are  off to the races… just need some fortune cookies to finish the night off.

*** Note, for a healthier paleo non fried version of this, just omit the batter all together, and sear the marinated beef in the wok. This is the way we have been making now for years, and it’s just as good…. BUT if you long for the real deal the battered version is  pretty special!

step 1 of a zillion:

Get yourself a couple steaks (I’m no butcher so I am not sure how nice a cut these are, but I have a freezer full of happy cow, so I grabbed 2 top sirloin steaks… I am sure you could use some other steak cuts or even stew meat, cause this is going to be marinated for hours then get battered and fried, I bet a flank steak would work well too) The key is to cut the meat into long thin strips and be consistent in your size.

Marinate the beef.

Place your strips into a bowl and cover with this marinate, let sit for 6-24 hours, tossing occasionally.

3 tbsp soy sauce

2 tbsp rice vinegar

2 tsp brown sugar

1 tsp chili flakes

1″ or so of fresh grated ginger

Make Batter

1/2 cup rice flour

1/2 cup potato starch

2 tbsp oil

pinch of sea salt

Just shy of 1 cup warm water (add half then mix, add the rest as needed)

Your looking for a thick batter, you can let this sit a room temp for a couple hours if you want.

Ginger Sauce

2 tbsp soy sauce

2 tbsp dry sherry

4 tbsp rice vinegar

1/2 cup honey

1/2 cup warm water

2 tsp + chili flakes

2 tsp + chili oil

pinch sea salt

1 tsp minced garlic

1 tsp + minced ginger

Prep Veggie for Stir Fry

I used about 8 small carrots to match equal parts carrots to beef, cut the carrots into thin long match sticks.

Chop 1 large onion into long narrow pieces

Chop 3 garlic cloves

Grate 2″ of fresh ginger (or finely mince the ginger)

Now Get Cooking…

You’ll need to batter and deep fry your beef. I used a small cast iron pot and cooked the beef in grape seed oil in 3 small batches. Each time I set the cooked meat over newspaper to drain. Then once all of the pieces were cooked, I cranked the heat and gave them a quick second fry to get them super crispy.

Once the beef strips are golden fried, you can fire up your wok, and in a drizzle of oil cook your garlic, ginger and onions. When the onions have cooked for about 3 minutes add in your carrots, and stir fry for about 4 minutes. Then pour your sauce into the middle of the wok and allow the sauce to boil hard for a couple minutes before tossing the veg and the meat into the sauce. Serve immediately with steamed rice and garnish with a little cilantro or chives.

Happy Chinese stay in night!


* You can click off ingredients as you use them or check if you have them