I didn’t ever know where it originated, but the best we ever found (and ate regularly) was at a restaurant called “The Lemon Tree.” We went back years later, probably the early 2000s and couldn’t find The Lemon Tree, in either of the two locations we had know it. Thanks so much for chiming in! stir fry sauce, beef, ground beef, beef, iceberg lettuce, puff pastry and 7 more Vietnamese Ginger Beef Stir Fry Glebe Kitchen fish sauce, sesame seeds, beef, vegetable oil, â¦ This Ginger Beef recipe is simple and easy that also tastes delicious. Perfect! Sirloin is best for stir-fries. They should remain crispy, yet cooked. I believe that the water content in vegetables stop them from getting “crispy”, as to my experience they would get soggy instead regardless how high the heat… HELP! Personally, I think skirt steak â¦ It was great and I even have leftovers for lunch today. They have been around for a very long time and in fact now have a restaurant in Banff. Valerie, Back in the 1970’s it was called Gee Doys, https://www.youtube.com/watch?v=xR0uplCvPpE, Dear Alf, . It has taken me until now to make it happen. MUCH better and more like I remember it. Valerie. How long did you fry the beef strips for? Valerie. I haven’t yet tried your tecipe, and sadly will have to tweak it as I can no longer enjoy wheat or eggs ( but am confident I can do this with little taste change). The sauce was thicker and translucent. Mongolian Beef thatâs easy to make in just 30 minutes, crispy, sweet and full of garlic and ginger flavors you love from your favorite Chinese restaurant. And, in fact, you can use both if needed. Serve it with homemade fried rice or plain rice. Please connect with Valerie to buy a Thermomix Machine! Valerie. An avid reader and an analyst, she was, I would say. Filed Under: Beef, Canadian Food Main Tagged With: Beef Flank Steak, Carrots, Garlic, Ginger, Green Peppers, Red Peppers. The actual amount of the coating consumed will vary. V. My reply somehow got truncated but, I was meaning to say: Our favourite restaurants were the original Home Food Inn which I think was run by Alice (on 1st Street SW, about half a block north of 50th Ave S), Kham Han, Charlie Chan’s and the Flamingo Palace. Should I confess that it was almost as tasty two days later? But, “good enough”. We love it so much, I can remember requesting my hubby to sneak it into the hospital 29 years ago after our first child was born. Thank you for that. Fred was a gourmand and an excellent cook. Thank you for letting me know! You will remember from your time eating it in Edmonton. HI Samm… though it is called crispy ginger beef, it isn’t crispy, nor is it mushy. I read your story, but it differs from what I was told in the early 1980’s here in Calgary, which is that the dish was created by chef Peter Mang at a cooking school in Hong Kong, when each student was instructed to create a new dish. We do as well, and it really isn’t too difficult to make, is it? Our bowl was empty. We would all get their amazing Wonton Soup and share a plate of the ginger beef. My favourite Chinese joint… She feeds me gluten free, sizziling rice too, and remembers me years between visits. Valerie. Hi Megan, Back in the late 1980’s I ran a Bulletin Board System network (BBS) that was targeted towards agricultural users (remember, this was before the internet, even before it started running on steam). Thank you Valerie for this recipe. Project 2017: Cooking in the Kitchen With… PARTICIPATE, Project 2017: Cooking in the Kitchen with….Schedule, , size of two thumbs, depending upon taste, finely julienned, The Canadian Food Experience Project: Round Up Eleven ». Cheryl! As I said before, the recipe originated with Donald but I cannot attest to its provenance as to whether he was the originator. Let me know what you think! I emailed you a google search link with images of what kinds are gluten-free and I purchase mine at Superstore. Erica, Their ginger beef is both tender & crispy, unlike most other places & just a touch less sweet. It will be as intoxicating as it ever was. I still live in Calgary and live across the street from the Hawkwood Inn who makes Ginger Fried Shredded Beef as good as the Silver Inn and the Silver Dragon (I still patronize all three, Dim Sum at the Silver Dragon is a rite of passage for most Calgarians, try the silken tofu desert dish when it rolls by). I havent been able to find decent ginger beef anywhere. I haven’t been there for years, but know that the Lingnan is definitely tops for Canadian Chinese Food in Edmonton. This post has been up so long and no one has pointed out that my photos are different than I wrote in the recipe. It was my fav for years but in the old location one block east of Mcleod Trail. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. The other on the east side but further south. Bill, That is wonderful to hear, Bill! Thanks for sharing as it enriches the experience for all of us. WOW! Drain off all but 1 tablespoon oil; cook and stir carrot, green bell pepper, red bell pepper, green onions, ginger, and garlic over high heat until lightly browned but still crisp, about 3 minutes. I am certain it has gone through evolutions of change as our palates, lives and food culture has. Rae came to visit me one time – on the bus – and I asked, no… begged, her to bring me an order of it. 150 g beef (sirloin The broccoli stems are just as tasty as anything else and I didn’t really miss the peppers, though I will add them the next time I make this because that really is the way it’s served, isn’t it? I made this ginger beef recipe and my kids LOVED IT!!! I sliced a chuck steak that was too coarse to grill but was perfect for this. Though, would be interesting to taste the recipes alongside one another. Will have to try it out. I also read one person’s comments on Kings for soup. Thank you so much for publishing this recipe! Flavor was perfect!! Yes, she did. I did not have a clue even how to use chopsticks back then. Repeat until all the beef is cooked. The taste of fresh ginger with fresh garlic (not the ground versions) as bold as it was, in a sweet, spicy sauce held irresistible allure. That was part of the magic of going out for Chinese food. 1 pound flank steak, cut into thin strips, 1 large carrot, cut into matchstick-size pieces, 1 green bell pepper, cut into matchstick-size pieces, 1 red bell pepper, cut into matchstick-size pieces, 1 tablespoon red pepper flakes, or to taste. 2. Like the others I found there to be too much cornstarch mixture for 1lb. I did crave it. Once I added the deep-fried beef to the vegetables and sauce it got quite mushy…do you have any recommendations for what I can do differently? I have added this recipe to my Minute Steak Series, as I made this with Minute Steak or Cube Steak, and it was exceptional! The dish needs to sit in the sauce for a good hour. The best thing about stir fries? So many possible reasons why. All I know is that it is delicious and tender but still crispy. Place cornstarch in a large bowl; gradually whisk in water until smooth. BTW, we used to go to the Dragon Pearl on 9th, but since the ownership changed a few years back, it hasn’t been the same. Thank you for all the hard work Valerie – will try it ASAP. Wow reading everyone’s comments made me smile. Since they closed it down 5 years ago. OK. I searched the net for their recipe and found yours. I will leave your question here for others to answer. Please do not reprint this recipe without my permission. I did a lot of research reading about the “authentic” recipe and the “real version”, but there was one gal that actually had me. My anticipation was high. Valerie, I’m a born & raised Calgarian & loveeeeeeeeee ginger beef!! I am a huge fan of the Silver Inn’s ginger beef. Pour sauce mixture over vegetables in wok; bring mixture to a boil. Now I can make it at home. This ginger was “in your face”and the powerful garlic tempered it. I cooked the sauce separately after doubling the batch and let it boil down a bit to thicken. Was the restaurant Singapor Baba’s? © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight DinnersÂ, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition Then you will find the deep, dark pieces of complex flavour and colour has seeped through the entire dish. I made it today, as a way to use up some chicken – although we were craving that sweet, sticky, crispy, chewy beef. 3. water until smooth. Please do let me know how your version of the recipe goes and if you love it, share how you made it as I have a niece-in-law who cannot eat eggs or wheat, and I don’t have a lot of experience with those kinds of alterations. I hope this helps. I am so glad that I found a recipe for this that is authentic. Our family has made an effort to eat more vegetarian, partially for health, but also to get us out of our food ruts. I have never heard your story…. The chef had been flown to calgary to be trained for the ‘sacred’ recipe! Scroll down for the recipe link. It is called: The instructions said serve immediately, but they were wrong. N'T the batter and share a plate of the tastiest dishes I have a recipe I ’ not. The 70 ’ s which was on Crowchild, then becomes chewy and delicious to answer a dish to... Instructions said serve immediately, but they were not the original to my! It cold and dripping afterwards too would all get their AMAZING Wonton soup and share a plate the. 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