Ginger Beef
Crispy beef strips tossed in a sweet and tangy ginger sauce.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Ginger Beef is a relatively modern dish, believed to have originated in Calgary, Alberta, Canada, in the 1970s. It was created by Chinese immigrants who adapted traditional Cantonese cuisine to suit Western palates, resulting in a uniquely Canadian-Chinese dish. The influence of Cantonese sweet and sour dishes is evident, combined with a preference for crispy textures and bolder flavors.
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Ginger Beef has become a staple in Canadian-Chinese cuisine, particularly in Western Canada, and is often associated with family meals and celebratory gatherings.
Canadian-Chinese Identity
Ginger Beef exemplifies the fusion of Chinese culinary techniques and flavors with Canadian tastes. It's a symbol of the adaptation and integration of Chinese immigrants into Canadian culture.
Restaurant Staple
It is a ubiquitous item on the menus of Canadian-Chinese restaurants across the country, and its popularity makes it a familiar and comforting dish for many Canadians.
Regional Variation
While the core elements remain consistent, regional variations in the preparation of the sauce and the crispiness of the beef can be found across Canada.
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Ginger Beef is a delightful combination of sweet, tangy, and savory flavors, with a prominent ginger taste and a satisfying crispy texture.
The primary flavor profile revolves around the sweet and tangy ginger sauce, which is typically made with ginger, soy sauce, vinegar (often rice vinegar), sugar, garlic, and sometimes chili flakes for a touch of heat. The beef is usually thinly sliced, battered, and deep-fried until crispy, providing a textural contrast to the sauce. The sauce coats the crispy beef, creating a harmonious blend of flavors and textures.
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Crispy Beef Secret
Ensure the beef is thoroughly dry before battering and deep-frying. Double-frying at different temperatures (lower first, then higher) helps to achieve maximum crispiness. Cornstarch in the batter is also crucial.
Sauce Consistency
Adjust the ratio of sugar, vinegar, and soy sauce in the sauce to achieve the desired balance of sweet, sour, and savory. The sauce should be thick enough to coat the beef without being too sticky.
Fresh Ginger is Key
Using freshly grated ginger will provide the best flavor. Avoid using powdered ginger as it lacks the vibrant, aromatic qualities of fresh ginger.
Serving Immediately
For optimal enjoyment, serve the Ginger Beef immediately after tossing the crispy beef in the sauce. This prevents the beef from becoming soggy.
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