Ginger Beef, although of Chinese origin, has an Americanized version and is popular in the Calgary region. Ginger beef recipe is identified with its sweet vinegar sauce and the meat is often served in long strips. Earlier, this form of beef recipe was considered to be a “must-try†recipe in the Chinese restaurants. But over the years other entries took over the ginger beef recipe and the latter has now become less popular in Chinese cooking.
Ingredients And Preparation of Ginger Beef:
The rich flavor of ginger and garlic is the specialty of anyy ginger beef recipes. The sauce prepared for ginger beef has soy sauce and wine content and is particularly known as teriyaki sauce in Japanese cuisine. The other common ingredients used in the making ginger beef are as follows: chili peppers, celery stalk, carrots, ginger juice, beef and sesame oil. The carrots and celery stalks are chopped in fine pieces and mixed with the vinegar sauce for the ginger beef. Beef is marinated with sufficient cooking wine and cornstarch, which subsequently gives the right consistency to the meat mixture.
Ginger beef recipe has an American version, however the original taste and flavor of the dish has been retained in the preparation. Ginger beef is mostly skillet cooked, and after cooking is over, the dish is garnished with some cilantro or dried coriander leaves.