Ginger Beef

Ginger Beef Recipe - Authentic Chinese Cuisine

Region / culture: China | Preparation time: 45 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Ginger beef is a popular Chinese dish that combines the bold flavors of ginger, garlic, and hot chili peppers with tender strips of beef. This dish is both savory and slightly spicy, making it a favorite among those who enjoy Asian cuisine.

History

Ginger beef is believed to have originated in Calgary, Alberta, Canada in the 1970s. It was created by chef George Wong, who wanted to combine traditional Chinese flavors with Western cooking techniques. The dish quickly gained popularity and is now a staple in Chinese restaurants across North America.

Ingredients

1 lb (454 g) beef (rouladen)
1 celery stalk
1 carrot
3 hot chilli peppers
2 tbsp fresh ginger, minced
2 cloves garlic, minced
1 tsp sesame oil

Marinade

2 tbsp dark soy sauce
1 tbsp cooking wine
1 tsp sugar
2 tbsp ginger juice
1 egg white, lightly beaten
0.25 cup water
0.25 cup flour
0.25 cup cornstarch
1 tbsp hot chilli oil (optional)

Sauce

1 tbsp wine
2 tbsp light soy sauce
1 tbsp vinegar
4 tbsp sugar (can substitute brown sugar or honey, if desired)
0.5 tsp sesame oil
2 tbsp water
chilli oil or chilli powder to taste
4 to 5 cup oil for deep-frying
1 tbsp oil for stir-frying

How to prepare

Cut the beef into matchstick strips, cutting along the grain. (The meat is easier to cut if it is partially frozen).
To make ginger juice for the marinade, peel and grate the ginger.
Squeeze out the juice.
Mix the four marinade ingredients. Add to the beef and marinate for 30 minutes.
Begin preparing the vegetables. Cut the carrots, celery, and pepper into thin strips.
Mince the garlic. For the ginger, use the leftover minced ginger from the preparation of ginger juice.
Mix the sauce ingredients. Set aside.
Beat the egg white and add water. Add flour and cornstarch.
Mix the batter thoroughly. Drop the batter into the marinated meat.
Heat the wok. When heated, add 4 - 5 cups of oil.
When the oil is ready, add about 0.25 of the meat/batter mixture. Deep-fry the beef until golden brown.
Remove and set aside. Let the oil come back to its original temperature and add more meat.
When the meat is cooked, clean the wok. Heat and add 1 tbsp of oil.
When the oil is ready, add the vegetables and begin stir-frying.
Pour in the sauce and let it come to a boil. Add the deep-fried beef. Toss quickly, and remove.
Sprinkle with sesame oil and serve hot.

Variations

For a spicier version, add more hot chili peppers or chili powder to the sauce.
Substitute chicken or tofu for the beef for a different twist on this dish.
Add vegetables like bell peppers, broccoli, or snow peas for added color and texture.

Cooking Tips & Tricks

Partially freezing the beef before cutting it into strips will make it easier to slice.

- Be sure to marinate the beef for at least 30 minutes to allow the flavors to fully develop.

- When deep-frying the beef, make sure the oil is hot enough to ensure a crispy exterior.

- Stir-fry the vegetables quickly to retain their crunchiness and vibrant colors.

- Toss the beef with the sauce just before serving to ensure it stays crispy.

Serving Suggestions

Ginger beef can be served with steamed rice or noodles for a complete meal. It pairs well with a side of stir-fried vegetables or a fresh salad.

Cooking Techniques

The key cooking techniques for this recipe include marinating, deep-frying, and stir-frying. These methods help to develop the flavors and textures of the dish.

Ingredient Substitutions

If you don't have fresh ginger, you can use ground ginger as a substitute. You can also use chicken or tofu instead of beef for a different protein option.

Make Ahead Tips

You can marinate the beef ahead of time and store it in the refrigerator until ready to cook. The sauce can also be prepared in advance and stored in the fridge.

Presentation Ideas

Garnish the ginger beef with sliced green onions or sesame seeds for a pop of color and added flavor. Serve it in a decorative bowl or plate for an elegant presentation.

Pairing Recommendations

Ginger beef pairs well with a light and crisp white wine, such as a Riesling or Sauvignon Blanc. For a non-alcoholic option, try serving it with green tea or a refreshing ginger ale.

Storage and Reheating Instructions

Leftover ginger beef can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply stir-fry the beef in a hot wok until heated through.

Nutrition Information

Calories per serving

Calories: 350 per serving

Carbohydrates

Carbohydrates: 25g per serving

Fats

Total Fat: 15g per serving

Proteins

Protein: 30g per serving

Vitamins and minerals

This dish is a good source of vitamin C, iron, and calcium.

Alergens

This recipe contains soy and wheat.

Summary

Ginger beef is a balanced dish that provides a good mix of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a nutritious choice for a meal.

Summary

Ginger beef is a flavorful and satisfying dish that combines tender strips of beef with bold Asian flavors. With a balance of carbohydrates, fats, and proteins, it is a nutritious and delicious choice for a meal. Enjoy this dish with steamed rice or noodles for a complete and satisfying meal.

How did I get this recipe?

The moment I discovered this recipe is a cherished memory that will forever hold a special place in my heart. It was during my travels to Asia many years ago, when I stumbled upon a small, bustling street market in the heart of Beijing. The aroma of exotic spices and sizzling meats filled the air, and I was immediately drawn to a lively food stall where a friendly elderly woman was cooking up a storm.

As I approached the stall, I could see that she was preparing a dish that looked absolutely mouth-watering. Tender strips of beef were sizzling in a fragrant ginger and garlic sauce, with colorful bell peppers and onions adding a pop of color to the dish. The scent wafting from the wok was intoxicating, and I knew I had to try it.

I struck up a conversation with the woman, who introduced herself as Mrs. Li. She had been a chef for over fifty years and had learned her craft from her own grandmother. Mrs. Li was kind enough to share the recipe with me, explaining each step in intricate detail as she cooked.

I watched in awe as she expertly combined the ingredients, balancing the flavors with precision and finesse. The secret, she told me, lay in the quality of the ingredients and the technique of cooking them just right. As the dish came together, I could hardly contain my excitement.

When Mrs. Li finally plated up the ginger beef and handed me a steaming bowl, I took my first bite with eager anticipation. The flavors exploded on my taste buds, each bite a harmonious blend of savory, sweet, and spicy. It was a culinary masterpiece, and I savored every single morsel.

After thanking Mrs. Li profusely and promising to keep in touch, I returned to my hotel room with the recipe clutched tightly in my hands. I couldn't wait to recreate the magic in my own kitchen and share this delightful dish with my loved ones back home.

Upon my return, I wasted no time in gathering the necessary ingredients and setting to work. The kitchen was alive with the fragrant scents of ginger, garlic, and soy sauce as I followed Mrs. Li's instructions to the letter. I sliced the beef thinly, marinated it in a tantalizing blend of spices, and stir-fried it to perfection.

As the dish came together, I couldn't help but feel a sense of pride and accomplishment. The ginger beef looked and smelled just like Mrs. Li's, and I knew it would taste just as delicious. I couldn't wait to share it with my family and friends.

When they finally sat down to dinner that evening, their eyes widened in delight as I presented them with the ginger beef. They took their first bites eagerly, and I watched with bated breath as their faces lit up with pleasure. The dish was a resounding success, and I knew I had truly captured the essence of Mrs. Li's recipe.

From that day on, ginger beef became a staple in my repertoire, a dish that I would prepare time and time again for special occasions and family gatherings. Each time I cooked it, I would think back to that fateful day in Beijing, to Mrs. Li's kind smile and expert guidance, and feel a deep sense of gratitude for the culinary treasures she had shared with me.

As the years passed, I continued to refine the recipe, adding my own personal touch here and there to make it truly my own. But no matter how many times I made it, the dish always brought me back to that magical moment in the bustling streets of Beijing, where I had first discovered the joy of ginger beef.

And so, dear reader, I invite you to try this recipe for yourself and experience the magic of ginger beef. May it bring you as much joy and culinary delight as it has brought me over the years. Bon appétit!