.jpg) Ginger beef served on a plate | |
| Course | Main dishes |
|---|---|
| Place of origin | Canada |
| Region or state | Alberta |
| Main ingredients | Beef,ginger, sweet sauce |
| Ingredients generally used | Garlic,hot peppers,sugar,soy sauce,cooking oil,cornstarch |
| Variations | carrot, onion |
Ginger beef is aCanadian Chinese dish made frombeef,ginger, and a distinctive sweetsauce.
The ingredients of ginger beef can depend on where it is featured, but theAlbertan version generally consists of deep fried strips of beef coated in a dark sweet sauce that is reminiscent of other Asian sauces based onvinegar andsugar. It also contains flavors ofginger,garlic, andhot peppers, and is commonly served with a small amount ofjuliennedcarrots andonions in the sauce.[1] Ginger beef is derived from the originalGeung Ngao Yuk (Chinese:薑牛肉) dish.
As with many dishes, the invention of ginger beef is claimed by severalrestaurants andchefs. However, the most widely accepted origin attributes the dish's development during the mid-1970s by chef George Wong at the Silver Inn inCalgary,Alberta.[2][3][4][5] The dish is now a very common offering inCanadian Chinese restaurants.[4][5][6] A radio segment featuring ginger beef was aired onCBC Radio One programmeThe Main Ingredient.[7] In September 2022, the Silver Inn announced it would permanently close after serving the community for 45 years.[8]
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