Crispy Ginger Beef (Calgary)

Invented by George Wong, owner of the Silver Inn in Calgary in the early 80s, the appeal of this addictive dish quickly spread throughout Calgary, and in time, Canada. This is the original authentic recipe from the Silver Inn.

1 lb flank steak, sliced thinly against the grain
oil, for deep frying

Batter:
1 egg
1 cup water
1¼ cup cornstarch
3 Tbsp. all-purpose flour, unbleached
½ Tbsp. white pepper, freshly ground
2-3 cups oil, for frying the beef

Vegetables:
1 large carrot, finely julienned
1 sweet red bell pepper, finely julienned
1 green bell pepper, finely julienned
6 cloves garlic, finely julienned
hefty chunk ginger, size of two thumbs, depending upon taste, finely julienned

Sauce:
¼ cup light soy sauce
2 Tbsp. white vinegar
3 Tbsp. mushroom soy sauce (dark soy sauce will substitute)
1 Tbsp. Chinese cooking wine or dry sherry
½ cup water
¼-½ cup raw sugar
½-¾ Tbsp. crushed chilies

For the Batter:
Combine all ingredients, toss beef in batter. Deep-fry strips of beef, a few at a time, until crispy; set aside.

For the Sauce:
Stir fry vegetables until crispy; add sauce. Bring to boil for 1-2 minutes; remove from heat. Add beef; stir to coat with sauce.

For the authentic original Calgary Crispy Ginger Beef keep warm for 1-2 hours until the dark deep flavour and colour has permeated the entire dish; the sauce will thicken during this time

Makes 4-6 servings.