This recipe is great and simple to follow. Moved away from Calgary where it is hard to find Calgary style ginger beef. This satisfies our craving. For the sauce, I might try adding a little cornstarch and water to help it thicken more quickly.
Just made it for the first time. I'm winning at being a Covid Home Chef. Just added about 50% more sauce (gotta think of the rice) and 1/2 of thinly sliced onion to the stir fry. My belly is full of tasty goodness. Thanks. (lotsa leftovers for later) FYI - I'm in Calgary but I may not be ordering Ginger Beef for delivery ever again.
This was awesome!! I doubled the sauce recipe and added aprox 1 tbsp of corn starch to that. liquid....it was perfect and gave alittle extra for the rice. Thankyou so much. We will be doing this one again
This is the only ginger beef recipe I’ve tried and it is delicious!! NOTE: Don’t use 1 cup of water for the batter, he forgot to type in 1/4 in the description but the video is correct. 1/4 cup. I used 1 cup one time and it didn’t work out. Great recipe thank you!
Dragon lotus in Peachland BC makes very good ginger beef! Old Yans Kitchen (90s) in Salmon Arm BC made amazing ginger beef!! Dragon Lotus is closest to Yans that I’ve tasted!
I've actually had Chef Wong's from Silver Inn in Calgary.....its nothing like what you expect. Its more spicy and less sweet with the sauce. Most places sauce is so sweet.
I've had many ginger beef, and Vancouver's szechuan restaurant Chongqing is by far the best I've tried. It's similar to what you're describing here, quite spicy and less sweet with the sauce, very prominent ginger.
I agree. I lived in Alberta for 20 yrs, mostly in Calgary and Southern Alberta. Then I moved back home to Ontario 5 years ago. It's a VERY difficult dish to find in Chinese restaurants in Ontario.
There was a place in Edmonton that made the best ginger beef, they are gone now. Replaced by a dim sum restaurant. But it was crispy, and had what i can only call a bright red candy coating.
I do a similar method, but I marinade the beef two or three days in soy sauce, ginger sliced into tooth pick shards, and a teaspoon of Worcester sauce. Once marinated I use rice flour or corn starch in a plastic bag. I drop in a dozen prices and shake to coat. I do this for all the beef then set pieces on a plate or large baking tray. Then I deep fry to crispy and transfer onto paper towel to drain. At this point you can set aside until you want to finish. Or even freeze the beef once it's cooled. Otherwise to finish, I heat up a wok on high, add a touch of oil the cook sliced onions/ ginger toothpicks again and then add sliced carrots. quickly cook on high heat then reduce to med high and add the beef. Stir fry for a couple minutes, then add honey, chili flakes or cayenne pepper to taste. Quickly coat all meat and veggies, careful not to use too much honey to make beef too soggy. Serve. This makes the crispy ginger beef most people love, by marinating few days the meat gets infused with the ginger and soy adding greatly to the flavor. Enjoy!
Tastes great! Only comment is that in your video description you call for 1 cup of water and in the video it says 1/4 cup of water for the batter. Just a warning to anyone who is following the ingredients from the video description.
this is my favourite dish to order from Chinese restaurants... but then I moved to Newfoundland and the Chinese food here is SO different. If I find ginger beef on a menu, its not crispy or sweet. I will be making it myself now.
Just an FYI - Every other site that has this recipe from the Silver Inn Restaurant in Calgary Alberta, Canada says to cut the beef AGAINST the grain and to add Light Soy (for saltiness) and Dark Soy (or colour). PS - I also have never heard anyone say to cut meat WITH the grain anyway...
Not 100% sure if "No-Frills sells already sliced beef", but you can do it yourself: get the beef partially frozen in the freezer (so it's firm to the touch) and slice it up with a sharp knife. Works like a charm, and it's cheaper cause you didn't have to pay a butcher to do it :-)
Very good recipe and instruction! Made it, but the meat was bland. Where is the SALT pls? At what stage do I add salt? And how much salt please. Thanks for sharing.
What's the point of making crispy batter when you put it to sauce with veggies and make it soggy? I would just put it on top of veggies to remain crispy.
Why are you cutting the meat with the grain....and why wouldn't you put the camera on the other side instead of leaving people looking at the back of your hand?
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
saved this for my history file. Made this today and the result was the kind of ginger beef I want in a restaurant. Thanks for posting from Canada 🇨🇦
This recipe is great and simple to follow. Moved away from Calgary where it is hard to find Calgary style ginger beef. This satisfies our craving. For the sauce, I might try adding a little cornstarch and water to help it thicken more quickly.
Just made it for the first time. I'm winning at being a Covid Home Chef. Just added about 50% more sauce (gotta think of the rice) and 1/2 of thinly sliced onion to the stir fry. My belly is full of tasty goodness. Thanks. (lotsa leftovers for later) FYI - I'm in Calgary but I may not be ordering Ginger Beef for delivery ever again.
This was awesome!!
I doubled the sauce recipe and added aprox 1 tbsp of corn starch to that. liquid....it was perfect and gave alittle extra for the rice. Thankyou so much. We will be doing this one again
This is the only ginger beef recipe I’ve tried and it is delicious!!
NOTE: Don’t use 1 cup of water for the batter, he forgot to type in 1/4 in the description but the video is correct. 1/4 cup. I used 1 cup one time and it didn’t work out. Great recipe thank you!
made the same mistake dont use 1 cup of water
Ive cooked this for the second time and its very good, easy to understand instructions and readily available ingredients, thank you.
I really liked ur presentation and the recipe. Thank u. I’m going to give it a try
you're in Canada? Maybe BC ? Looking at the brand names, looks all local to me. I am making this tonight...off to Save On Foods, right now. .
Dragon lotus in Peachland BC makes very good ginger beef! Old Yans Kitchen (90s) in Salmon Arm BC made amazing ginger beef!! Dragon Lotus is closest to Yans that I’ve tasted!
Man i just found this channel, im in the USA and i love it! Definetly was worth subscibing!
please do more cooking videos your food looks great and you are quick and clear when presenting, thx for the recipe
Wow. great video. very clear step by step preparation. Thank you sir.
I've actually had Chef Wong's from Silver Inn in Calgary.....its nothing like what you expect. Its more spicy and less sweet with the sauce. Most places sauce is so sweet.
I am lucky enough to live a few blocks away from The Silver Inn. Their Ginger Beef and Spare Ribs are always on my order from there. Great food!
Ahhh....Silver Inn on Center St. A shame they closed down. Glad they got their sign back.....
I've had many ginger beef, and Vancouver's szechuan restaurant Chongqing is by far the best I've tried. It's similar to what you're describing here, quite spicy and less sweet with the sauce, very prominent ginger.
thank you, from someone who no longer lives in Calgary
Same here!!
I agree. I lived in Alberta for 20 yrs, mostly in Calgary and Southern Alberta. Then I moved back home to Ontario 5 years ago. It's a VERY difficult dish to find in Chinese restaurants in Ontario.
Looks great. I will try this.
Just speaking from personal experience, you best have a window open when you add those peppers to the hot oil :)
yayyy love this as a calgarian obvs ❤❤❤
Hard to find dish. In Calgary it was quite common. Will try making some soon
There was a place in Edmonton that made the best ginger beef, they are gone now. Replaced by a dim sum restaurant. But it was crispy, and had what i can only call a bright red candy coating.
nice recipe, I'm marinating some beef in spices now and going to make fried beef with some rice later on :) wish I had the veg though lol. Thanks
Great recipe and clear instructions! Thanks!
great video, thanks. making a chicken version of this for a covid-easter meal here in Calgary. :-)
Genialnie pokazane i wytłumaczone super
Silver dragon in Banff was my favourite when I lived there. With house special fried rice.
I do a similar method, but I marinade the beef two or three days in soy sauce, ginger sliced into tooth pick shards, and a teaspoon of Worcester sauce. Once marinated I use rice flour or corn starch in a plastic bag. I drop in a dozen prices and shake to coat. I do this for all the beef then set pieces on a plate or large baking tray. Then I deep fry to crispy and transfer onto paper towel to drain. At this point you can set aside until you want to finish. Or even freeze the beef once it's cooled. Otherwise to finish, I heat up a wok on high, add a touch of oil the cook sliced onions/ ginger toothpicks again and then add sliced carrots. quickly cook on high heat then reduce to med high and add the beef. Stir fry for a couple minutes, then add honey, chili flakes or cayenne pepper to taste. Quickly coat all meat and veggies, careful not to use too much honey to make beef too soggy. Serve. This makes the crispy ginger beef most people love, by marinating few days the meat gets infused with the ginger and soy adding greatly to the flavor. Enjoy!
I love this recipe it looks so delicious to me. I personally love and would see 1/4 cup ginger. to 500g beef
Few doubts sir,
Should we boil the beef before putting it in batter to ensure it is cooked from within?
Clash Royale Classics Negatory. Because it’s cut thin, worst case Ontario you’ll be eating medium rare beef. Which is best case Ontario. So win win
Great directions!!!
I think you explained details thank you!
Iam a Musician and watching this video and listening to the music I thought I was in an intense Jam Session...😂🤣😅
Looks so delicious. Thanks for the recipe.
its 2AM....... and now I am hungry...... :(
Tastes great! Only comment is that in your video description you call for 1 cup of water and in the video it says 1/4 cup of water for the batter. Just a warning to anyone who is following the ingredients from the video description.
He says " one fourth cup of water" ...
this is my favourite dish to order from Chinese restaurants... but then I moved to Newfoundland and the Chinese food here is SO different. If I find ginger beef on a menu, its not crispy or sweet. I will be making it myself now.
This is delicious! Thanks!
What type of beef cut did u use please
The beef used for this dish is usually flank steak or sirloin steak
is there any substitute for the sesame oil?
No. It is for taste.
Awesome video! How many people does this fish usually serve?
*dish
the fish is a lie
What kind or cut of beef?
Basically, just add whatever you want, as long as the meat is deep fried, and it'll taste amazing. HA!
Just an FYI - Every other site that has this recipe from the Silver Inn Restaurant in Calgary Alberta, Canada says to cut the beef AGAINST the grain and to add Light Soy (for saltiness) and Dark Soy (or colour). PS - I also have never heard anyone say to cut meat WITH the grain anyway...
good point
Buy cut beef from Save-On-Foods. They are good and it saves time ... and your fingers too : /).
Buy the Beef from No-Frills, and you WILL experience REAL savings, not like Save-On that likes to only "Talk About It" as their TV Ad says :-)
Does No-Frills sell already sliced beef? The one you don't have to cut when you get home?
Not 100% sure if "No-Frills sells already sliced beef", but you can do it yourself: get the beef partially frozen in the freezer (so it's firm to the touch) and slice it up with a sharp knife. Works like a charm, and it's cheaper cause you didn't have to pay a butcher to do it :-)
Nice
You should invest in a new microphone, but other than that great advice and very straight-foreward.
Looks amazing but I don't have all of the ingredients
You forgot to add the chillies in the video!!
Very good recipe and instruction! Made it, but the meat was bland. Where is the SALT pls? At what stage do I add salt? And how much salt please. Thanks for sharing.
Reba Jeh salt is in soy sauce, duh
Looks killer!
I did not see when u out dried red peppers/chillies
After adding ginger to the pan, "then add the garlic AND peppers.."
What's the point of making crispy batter when you put it to sauce with veggies and make it soggy? I would just put it on top of veggies to remain crispy.
Music was very distracting
is that the first time you used a knife?
Omfg this looks good
your food looks amazingly good!newest subbie, I also have a cooking channel,let's help each other out!make more food videos please :)
Nice recipe but the formatting, monotone speaking and music are very distracting.
You don’t tell me UR A GROWN UP
@4:44 you dropped your measuring spoons on the floor -- please wash them.
Why are you cutting the meat with the grain....and why wouldn't you put the camera on the other side instead of leaving people looking at the back of your hand?
Some people will always find something to bitch about good recipe looks good
It's more tender and less stringy if you cut against the grain. Do the same thing if you're making beef jerky :)
I think the proper term should be "across the grain" - easier to understand than against the grain.
like
good recipe, super annoying music (too loud)....
B
ugh this is to much work...
wakaphwap no it's not
Music is Hella annoying.
Do you have a personality or are you just a robot?
Too lengthy video
Knife skills really lacking .......
Simple and no so much artificial things to add... Soy sauce only