Ginger Fried Beef – The Calgary Equal to Bon Bons

Ginger Beef at Pang Pangs in Thunder Bay - one of the best in the city - Step back there could be an argument

THUNDER BAY – If you like tasty Chinese food, here is a recipe that is sure to please. If you are in Calgary, Ginger Beef is a Chinese staple as much as Bon Bons are here in Thunder Bay. This is a dish famous first in Calgary, Alberta, Canada, and then all Alberta, and now in your home!

In Calgary, the debate rages on over where the best Ginger Fried Beef can be found. I have two favourites. One is Pang Pangs deep in the south of the city, the other is from Golden Chopsticks on the southwest of the city. However, for Calgarians who take their Ginger Beef seriously, my choices would likely start an argument.

Ginger beef is the ultimate comfort food.

This famous dish, consisting of marinated beef deep-fried in batter and coated with a sweet hot sauce is a staple of Alberta Chinese restaurants. In winter it helps warm you up, on hot summer nights it is a spicy dish that will cool you down.

You can make your Ginger Beef as hot and spicy, or as sweet as you like. All it takes is a little practice.


  • 1 Pound Flank Steak
  • One Carrot
  • Three or more Hot Chili Peppers
  • (at least) 2 Tablespoons Fresh Ginger, Minced
  • 2 Cloves Garlic, Minced
  • 1 Teaspoon Sesame Oil


  • 2 Tablespoons Dark Soy Sauce
  • One Tablespoon Cooking Wine
  • 1 Teaspoon Sugar
  • 2 Tablespoons Ginger Juice
  • 2 Cloves Garlic, Minced
  • 1 Teaspoon Sesame Oil


  • 1 Egg
  • One Quarter Cup Water
  • One Quarter Cup Flour
  • One Quarter Cup Corn Starch
  • 1 tablespoon hot chilli oil (optional)


  • 1 tablespoon hot chilli oil (optional)
  • 1 tablespoon red wine
  • 2 tablespoons light soy sauce
  • 1 tablespoon vinegar
  • 7 tablespoons of honey
  • 1/2 teaspoon sesame oil
  • 2 tablespoons water
  • chilli oil or chilli powder to taste

4 to 5 cups oil for deep-frying


Cut beef into long strips, cutting along the grain. (The meat is easier to cut if it is partially frozen). As you get more experienced, you can decide if you like really crispy Ginger Beef, in which case you make thinner strips. If you like a chewier Ginger Beef you make the strips thicker.

To make ginger juice for marinade, peel and grate ginger. Squeeze out the juice. Mix four marinade ingredients. Add to beef and marinate for at least 30 minutes.

Begin preparing vegetables. Cut carrots, celery, and peppers into thin strips. Mince garlic. For 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. Pour the batter into the marinated meat.

Heat wok. When heated, add 3 – 5 cups of oil. When the oil is ready, add about 1/4 of the meat/batter mixture. Deep-fry the beef until golden brown. Remove and set aside.

Let oil come back to the original temperature and add more meat.

When meat is cooked, clean the wok. Heat and add 1 tablespoon oil. When the oil is ready, add the vegetables and begin stir-frying. Pour in the sauce and let come to a boil. Add the deep-fried beef. Toss quickly, and remove.

Sprinkle with sesame oil and serve hot. To make your Ginger Beef a little spicier, add more chilli peppers.

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