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    Home » Recipes » Dish Type » Copycat recipes

    Calgary Ginger Beef

    Published: Feb 7, 2021 by Terri Gilson · Modified: Aug 16, 2023 · As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links · 25 Comments

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    Pinterest Pin with white text on turquoise background with photo of Calgary ginger beef being held up by chopsticks
    pin with white text on brown background on top and bottom and photo of ginger beef over rice on a black plate on white table cloth, with fortune cookies

    When I first moved to Alberta in the early 1990s, I worked in a Chinese restaurant in Lethbridge. One day I had a customer come into the restaurant and order ginger beef. When I asked how the meal was she said, "Well, it's not "Calgary Ginger Beef." 

    ginger beef over rice on a black plate on white table cloth, with fortune cookies

    At the time, I simply wrote her off as a 'big city snob.' At that point, I hadn't yet tried Calgary ginger beef and had no idea there was even a difference. However, that completely changed once I tried it. I was in LOVE and knew exactly what she meant! Calgary is the birthplace of ginger beef, after all. And this Ginger Beef Recipe is my copycat version (based on the Ginger Beef restaurant's recipe.)

    Jump to:
    • 🥘 Ingredients
    • 💭History of Calgary Ginger Beef
    • 🥟Chinese New Year Dishes
    • 🥗 Side Dishes
    • 🔪 Instructions
    • 🎥 Video: How to slice beef against the grain
    • 💭 How to get crispy ginger beef
    • 👪 Serving size
    • 🌡️Storage
    • 📋 Calgary Ginger Beef Recipe
    • 🍲 More Restaurant Copycat Recipes!

    Now I would be considered that snotty Calgarian. If I walked into a restaurant anywhere that served ginger beef, I would also be comparing it to Calgary's ginger beef standards. And since I only lived in Lethbridge for 1 year and have lived in Calgary for 29 years, I'm pretty familiar with Calgary ginger beef.

    I also consider myself a bit of an authority when it comes to the stuff (haha.)  Geez, I only watched the cooks make it a zillion times when I worked at the Mandarin. So what's the difference between Calgary ginger beef and Lethbridge ginger beef (or ginger beef from anywhere else) you might be wondering. Well, I'd say Calgary ginger beef is sweeter. It's actually the perfect balance of sweet and savory.

    🥘 Ingredients

    Ginger beef is made up of beef of course and a batter and a sauce, with veggies. For this recipe, you'll need the following:

    Beef:

    • flank steak or sirloin

    Batter

    • eggs
    • water
    • corn starch
    • vegetable oil for deep frying

    Vegetables

    • carrot 
    • green bell pepper 
    • olive oil
    • fresh ginger
    • fresh garlic

    Sauce

    • soy sauce
    • Chinese red vinegar (red rice vinegar)
    • Chinese cooking wine or dry sherry
    • water
    • white granulated sugar
    • crushed chilies (red pepper flakes)
    • plum sauce

    *See recipe card for quantities

    ginger beef in blue take-out container with chopsticks and green take-out container with rice in the background

    💭History of Calgary Ginger Beef

    Calgary is the home of ginger beef; its where this westernized ginger beef story began. Because Peking-style food wasn't always so popular in Cowtown, as a way to make it more appealing to Westerners, back in the 1970's Chef Wong (from the Silver Inn in Calgary's Chinatown) started playing with a recipe from Northern China. Inspired by British pub grub, he deep-fried shredded beef and then simmered the crispy strips in a spicy chili sauce.

    He dubbed the dish “Deep fried shredded beef in chili sauce” and began serving it to customers. The name 'ginger beef' eventually caught on. You read more about the history of ginger beef HERE. In Calgary, there are a lot of Chinese restaurants that serve ginger beef, but my first ginger beef experience was from the original Ginger Beef restaurant in Brentwood and I have always ordered from there (or Ginger Beef Express); it's my favorite restaurant for ginger beef!

    ginger beef over rice on black plate, with chopsticks on a white tablecloth, with a dish of ginger beef and rice in the background, as well as fortune cookies

    🥟Chinese New Year Dishes

    If you're looking for Chinese New Year Dishes, although ginger beef may not be a symbolic Chinese New Year dish, it will make a great addition to your meal. But if you're looking for symbolic Lunar New Year dishes, you might also like my Chinese Potstickers (Dumplings).

    Chinese dumplings symbolize wealth because their shape is similar to ancient gold. However, this dumpling recipe is not a copycat. I was taught to make them by the cooks when I worked the Mandarin. However, the dipping sauce IS a copycat of my very favorite potsticker dipping sauce from, you guessed it, The Ginger Beef Restaurant!

    Chinese Potstickers recipe - dumplings

    🥗 Side Dishes

    This Ginger beef recipe pairs perfectly with a simple steamed white rice, brown rice or even minute rice!

    🔪 Instructions

    1. Slice beef (against the grain- see VIDEO in notes for instructions on how to do this) into thin strips
    2. Combine all batter ingredients and coat beef strips in batter.
    3. Add oil to a deep large skillet and heat on medium heat. *NOTE: I prefer to use a deep fryer for safety, but for some reason, I couldn't get it to work with this recipe! Even when I sprayed the basket with Pam, the pieces still stuck. Deep-fry coated beef, about 6 pieces at a time, until crispy, about seven to ten minutes *
    4. Remove meat with a slotted spoon. Set meat aside on paper towel to drain. Repeat with remaining meat, frying in small batches of 6-8 pieces (depending on the size of your frying pan.) Add sauce ingredients (except plum sauce) in a bowl and whisk together. Set aside. Julienne carrots and thinly slice green peppers.
    5. In a wok, over medium - low heat, stir fry garlic, carrots, green pepper, sesame seeds and half the ginger in oil for about 3 minutes. Add sauce. Bring to boil for 1 to 2 minutes and cook until reduced for 5- 7 minutes on medium heat. Add plum sauce, whisk and cook for 1 additional minute. Add beef to sauce; stir to coat with sauce.
    6. Sprinkle with additional sesame seeds and serve over white or basmati rice. Add additional plum sauce for extra sweetness, if desired. Garnish with green onions (optional)
    collage of 6 photos showing how to make ginger beef

    🎥 Video: How to slice beef against the grain

    How to slice beef against the grain

    💭 How to get crispy ginger beef

    I'm not sure how many people know this, but the way most restaurants get crispy ginger beef is by deep frying it twice! They prep a lot of deep-fried ginger beef in advance, keep it in the fridge, then when a customer orders it, they give it a quick 2nd deep fry, sautee it in some sauce and serve it. I'll be honest, by the time I did it once I was not doing it again. I'm not gonna lie, this recipe is a lot of work! Of course unlike a home kitchen, it's different in a restaurant where they have systems in place to manage that process.  

    👪 Serving size

    This ginger beef stir fry recipe serves 8, if you serve it with rice. You can half, double or triple the recipe by clicking on the serving size (it's in blue) on the recipe card and selecting the number of servings you'd like. The ingredient amounts will automatically adjust.

    🌡️Storage

    • This ginger beef can be stored with the sauce in the fridge in an airtight container for 2-3 days. If you make rice to go with this recipe, keep the rice stored in a separate container in the fridge.
    • This recipe freezes well for up to 3 months.

    It takes a lot to impress me at a restaurant so if I'm going to make a restaurant copycat recipe (you can see my other copycat recipes at the bottom of the recipe card), you know it's gotta be worth my time! I've said it before, but creating a copycat recipe is a hell of a lot more work than simply creating a recipe from scratch.

    Not to brag or anything, but I usually like my copycat recipes better than the original and so does my family. I have even had readers write and tell me they like my copycat version better than the restaurant's original recipe. My teenage son also said he prefers this ginger beef  ‘fake-out’ version over the original take-out! 

    a piece of ginger beef being held up with chopsticks over a blue take-out container

    Since I still live in Calgary and can get my hands on Calgary ginger beef anytime I want, I obviously had other motives for committing to the amount of work that went into the development of this recipe. I guess it was a labor of love and a bit of a personal recipe creation challenge. But now it exists, just in case. Just in case I can't get my hands on Calgary Ginger beef because well,  you just never know...

    One of my favorite restaurants, the Joshua Tree, closed down and I had to create a copycat of their  Joshua Tree restaurant "Tree Burger”  (shown below) from memory.

    Chicken burger on a cutting board with a ½ bun with cucumber and more cucumbers in the background

    And this recipe is for all of you out there that perhaps used to live here and can't get your hands on it and miss Calgary Ginger Beef. Or those of you that tried it when you visited Calgary, loved it and would love to make it at home. I hope it you enjoy it!

    ginger beef over rice on a black plate with chopsticks
    Food Meandering Logo

    📋 Calgary Ginger Beef Recipe

    This Ginger Beef recipe is a copycat of Calgary's famous ginger beef from the Ginger Beef Restaurant. Deep-fried crispy ginger beef, in a delicious savory, sweet and spicy sauce is the best way to enjoy ginger beef at home!
    4.91 from 10 votes
    Print Pin Rate
    Course: main, Side Dish
    Cuisine: Chinese
    Keyword: calgary, crispy ginger beef, ginger beef
    Servings: 8 servings
    Calories: 393kcal
    Author: Terri Gilson
    Prep Time: 30 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 1 hour hour
    Prevent your screen from going dark

    Equipment

    wok
    sharp knife
    cutting board
    Y-peeler

    Ingredients

    Beef:

    • 2 pounds flank steak or sirloin, approximately sliced thinly against the grain

    Batter

    • 2 eggs
    • ½ cup water
    • 1 cup corn starch
    • 2-3 cups oil for deep frying

    Vegetables

    • 1 large carrot finely julienned
    • ½ green bell pepper finely sliced
    • 2 tablespoon cooking oil * I use olive oil
    • 2 tablespoon fresh ginger, minced
    • 6 cloves garlic, minced

    Sauce

    • ⅓ cup soy sauce
    • 3 tablespoons red Chinese vinegar (red rice vinegar)
    • 2 tablespoons Chinese cooking wine or dry sherry
    • ½ cup water
    • ⅓ cup white granulated sugar
    • 1 tablespoon crushed chilies (red chile flakes)
    • ¼ cup plum sauce *add more for additional sweetness

    Garnish

    • sesame seeds
    • green onions (optional)
    US Customary - Metric

    Instructions

    • Slice beef (against the grain- see VIDEO in notes for instructions on how to do this) into thin strips
      steak being cut into strips on a grey cutting board

    Batter

    • Combine all batter ingredients and coat beef in batter.
      beef being coated in batter
    • Add oil to a deep frying pan and heat on medium. *NOTE: I prefer to use a deep fryer for safety, but for some reason, I couldn't get it to work with this recipe! Even when I sprayed the basket with Pam, the pieces still stuck.
    • Deep-fry coated beef, about 6 pieces at a time, until crispy, about seven to ten minutes.
      ginger beef being deep-fried
    • Remove meat with a slotted spoon. Set meat aside on paper towel to drain. Repeat with remaining meat, frying in small batches of 6-8 pieces (depending on the size of your frying pan.)

    Sauce

    • Add sauce ingredients (except plum sauce) in a bowl and whisk together. Set aside

    Vegetables

    • Julienne carrots and thinly slice green peppers.
      Julienned carrots and slice peppers
    • In a wok, over medium - low heat, stir fry garlic, carrots, green pepper, sesame seeds and ginger in oil for about 3 minutes.
      Carrots and green peppers stir fried with ginger and garlic
    • Add sauce. Bring to boil for 1 to 2 minutes and cook until reduced for 5- 7 minutes on medium heat. Add plum sauce, whisk and cook for 1 additional minute.

    Assembly

    • Add beef to sauce; stir to coat with sauce.

    Garnish

    • Sprinkle with additional sesame seeds and serve over white or basmati rice. Add additional plum sauce for extra sweetness, if desired.
      ginger beef over rice on a black plate on white table cloth, with fortune cookies
    • Garnish with green onions (optional)

    Notes

    *Please see post contents for important recipe information and tips!
    Please SUBSCRIBE  (get my FREE E-cookbook) and be sure to FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST!
    Nutrition Facts
    📋 Calgary Ginger Beef Recipe
    Amount Per Serving
    Calories 393 Calories from Fat 153
    % Daily Value*
    Fat 17g26%
    Saturated Fat 3g19%
    Trans Fat 1g
    Cholesterol 109mg36%
    Sodium 676mg29%
    Potassium 495mg14%
    Carbohydrates 30g10%
    Fiber 1g4%
    Sugar 9g10%
    Protein 27g54%
    Vitamin A 1365IU27%
    Vitamin C 7mg8%
    Calcium 42mg4%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutrition

    Calories: 393kcal (20%) | Carbohydrates: 30g (10%) | Protein: 27g (54%) | Fat: 17g (26%) | Saturated Fat: 3g (19%) | Trans Fat: 1g | Cholesterol: 109mg (36%) | Sodium: 676mg (29%) | Potassium: 495mg (14%) | Fiber: 1g (4%) | Sugar: 9g (10%) | Vitamin A: 1365IU (27%) | Vitamin C: 7mg (8%) | Calcium: 42mg (4%) | Iron: 2mg (11%)
    Did you make this recipe? Please leave a star rating and review below!
    Rate this Recipe

    🍲 More Restaurant Copycat Recipes!

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      Perogy Pizza
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      Monterey Chicken (Bonanza Copycat)
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      Harvest Grain and Nut Pancakes (IHOP Copycat)
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      Grilled Steak Salad with Feta and Clamato Dressing (Moxie's Copycat)

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    Reader Interactions

    Comments

    1. Sharon

      February 16, 2021 at 2:05 pm

      Yum times ten!! Count me in as an honourary Calgary snob. lol I'm also a big fan of replicating restaurant dishes and we generally prefer the homemade versions too. Thanks for this one!

      Reply
    2. Colleen

      February 17, 2021 at 11:25 am

      I had no idea that Calgary had its own ginger beef! I've always been a "Vancouver snob" when it comes to Chinese food, but now I'm intrigued and will try this recipe for sure!

      Reply
    3. dishnthekitchen

      February 17, 2021 at 12:43 pm

      Terri, would you believe I've never ordered Ginger Beef? If I'm ordering Chinese I always pick one or two deep fried items which are usually seafood! However, your description had me drooling. There's a Ginger Beef restaurant close (ish) by on MacLeod Trail. Is this the good spot you were talking about?

      Reply
      • Terri Gilson

        February 19, 2021 at 7:46 am

        OMG Bernice! And you are a born and bred Calgarian !When it's safe for us to go out for lunch again, I'm taking you for ginger beef! I need to find out if that location is part of the original Ginger beef group 🙂

        Reply
      • Stan

        May 05, 2023 at 6:54 pm

        That is Ginger Beef ginger beef. Nice recipe but how does it compare to the original created at the Silver Inn in Calgary?

        Reply
        • Terri Gilson

          May 05, 2023 at 8:02 pm

          Hi Stan,
          It's very similar, but I found that the Silver Inn is a bit sweeter.I personally like Ginger beef restaurant one better.
          Terri

          Reply
    4. NANCY

      February 18, 2021 at 12:37 pm

      Yes to the snobby palate! I love a good calgary silver inn ginger beef recipe!

      Reply
      • Terri Gilson

        February 19, 2021 at 7:43 am

        Hi Nancy, Yes, this is very similar to the Silver Inn's (the original original 🙂 )

        Reply
    5. Wanda

      February 18, 2021 at 1:18 pm

      We always order ginger beef and in fact just had it again last weekend! I'm excited to make it at home now that I have this recipe to follow!

      Reply
      • Terri Gilson

        February 19, 2021 at 7:43 am

        I hope you enjoy it, Wanda!

        Reply
    6. Vijitha

      February 19, 2021 at 5:41 pm

      I haven't tried Calgary Ginger beef yet.. I don't think I'll be travelling to Calgary any time soon coz of this pandemic, but now I can make this at home and get a taste of the original dish, thanks to you Terri! It sounds and looks delicious! Gonna try it this weekend 🙂

      Reply
      • Terri Gilson

        February 21, 2021 at 10:01 pm

        You will have to try it when you come to Calgary! Hope you enjoy it at home, in the meantime.

        Reply
    7. Kristen

      February 22, 2021 at 11:39 am

      No need to order out anymore, you nailed it with this recipe. Thanks for sharing.

      Reply
    8. Carol V

      July 10, 2021 at 9:06 pm

      We usually get Ginger Chicken from Ginger Beer Express close to our house, but I love it because they seem to have gingersnap cookies in the batter. Do you think I might be able to replace half of the cornstarch with gingersnap cookies?

      Reply
      • Terri Gilson

        July 11, 2021 at 7:45 am

        Hi Carol: When I worked in Chinese restaurants, the ginger chicken was made EXACTLY the same way as the ginger beef, except they used chicken. If you follow this recipe, but use chicken, I think you'll be pleased with the results. I believe it's simply the deep-fried sweet/savory combo you are tasting (sugar and fresh ginger), so I would not recommend ginger snaps. I'd love to hear how it turns out for you! Enjoy....

        Reply
    9. Melanie

      October 02, 2021 at 8:45 am

      I am so looking forward to making this! One question, I can't seem to find where you say what to do with the second half of the fresh ginger?

      Reply
      • Terri Gilson

        October 02, 2021 at 9:00 am

        Hi Melanie:
        Sorry about that and thanks for pointing it out! You need to use all of the ginger at that stage (I've updated it to reflect that). Initially, when I was creating the recipe, I was going to put half in afterwards, but I changed my mind and forgot to change it in the recipe. If you like it, it would be wonderful if you could come back and leave a comment and a review! I would really appreciate it. Enjoy!
        Terri

        Reply
        • Melanie

          October 03, 2021 at 4:44 pm

          Thank you for responding so quickly Terri! I made this for dinner tonight and it was amazing. Even my picky kids loved it! We will definitely be making this again. I really appreciated the step by step instructions with pictures; it helps when using techniques you haven't tried before. My husband bought me a wok for this recipe and I think it's going to get a LOT of use!

          Reply
          • Terri Gilson

            October 10, 2021 at 5:03 pm

            That's great, Melanie! I'm glad you all loved it!

            Reply
    10. Kathryn

      January 31, 2022 at 10:19 pm

      I remember as a young adult eating this every weekend at Charlie Chans, Calgary. Miss it now in Ontario. Will give this a try. Excited if I can replicate it. Ty

      Reply
      • Terri Gilson

        February 01, 2022 at 6:10 am

        I hope you enjoy it, Kathryn! 🙂 I'd love to hear how it turns out. Please come back and leave and comment and star rating if you're happy with it.

        Reply
    11. Murtaza Hussain

      October 29, 2022 at 6:52 pm

      Thank you so much for this!! My family loves ginger beef and I have been looking for the authentic Calgary recipe!! Is there a non alcoholic alternative to the cooking wine / dry sherry?

      Reply
      • Terri Gilson

        October 30, 2022 at 10:50 am

        Hi Murtaza,
        No problem - hope you enjoy it! For a substitute use 1/2 apple cider vinegar and 1/2 water as a substitute for 1 cup of dry sherry. This is probably the best non-alcoholic substitute, especially for quantities of 1/2 cup or more. For a sweet sherry substitute, add a bit of sugar to the apple cider vinegar.
        Terri

        Reply
    12. Paula D

      December 01, 2022 at 10:21 pm

      I love the crispy Ginger Beef so much but no way I'm going to double-deep-fry! Just curious at to which restaurant you worked at in Leth as that's where I am now.

      Reply
      • Terri Gilson

        December 02, 2022 at 6:53 am

        Hi Paula,
        Haha I hear you! I'm not doing double the work either! I worked at the Mandarin and that was 30 years ago, actually. It shut down probably 8-10 years ago!
        Terri

        Reply

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    I'm Terri, a passionate home cook and baker, an award-winning recipe developer, and a busy working mom who is trying to eat healthy and fit everything into not enough hours in a day! My mission is to share not only my recipes, cooking hacks, and tips with you, but also my secrets to successful weight maintenance.

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