Originally from "The Best Of Bridge" series of cookbooks. Ginger-beef was allegedly invented in Calgary, which has a large historic and recent Chinese community, and excellent Alberta Beef. Best of Bridge is a very successful series of cookbooks self-published by some Calgarian ladies. I've increased the sauce substantially from the cookbook version. Be patient, and cook it in batches, otherwise you’ll end up with a mess. Take the time to have the ingredients chopped and ready to go. Try it once to get the technique down, and make note of any tweaks to suite your tastes if you like things spicier, or an extra punch of ginger.
Slice steak while partially frozen into narrow strips. Mix beef and eggs. Dissolve cornstarch in water and mix with beef, add crushed chili flakes (if using.) Pour ample (about 3/4 cup) oil in wok. Heat to boiling hot, but not smoking. Add beef to oil, 1/4 at a time. Separate with a fork (or chopsticks if you’re talented) and cook, stirring frequently until crispy. Remove, drain and set aside. (This much can be done in advance)
Put 1 Tbsp. oil in wok. Add carrots, onion, ginger and garlic and stir fry over high heat. Add remaining ingredients and bring to a boil.
Add beef, mix well and serve. If your steak is over one pound, cook it all anyway.
Serve with steamed rice.
The original recipe as 3 tbsps of soy sauce, and 2 tbsps each of wine and vinegar.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (226g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 282 | ||
Calories from Fat: 112 (40%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 12.5g | 17 % | |
Saturated Fat 3.9g | 20 % | |
Monounsaturated Fat 5.2g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 39.7mg | 12 % | |
Sodium 7438.3mg | 256 % | |
Potassium 476.9mg | 13 % | |
Total Carbohydrate 15g | 4 % | |
Dietary Fiber 0.9g | 3 % | |
Sugars, other 14.2g | ||
Protein 25.3g | 36 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 282
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.