Place of origin
|Guangdong, Hong Kong, Calgary|
|Cookbook:Ginger beef Ginger beef|
Ginger beef (Geung Ngao Yuk, 薑牛肉) usually refers to a westernized version of a Chinese dish made from beef and ginger.
The ingredients of ginger beef can depend on where it is featured, but the western Canadian version generally consists of deep fried strips of beef coated in a dark sweet sauce that is reminiscent of other Asian sauces based on vinegar and sugar (e.g., the Japanese teriyaki). It also contains flavors of ginger, garlic, nik and hot peppers, and is commonly served with a small amount of julienned carrots and onions in the sauce.
As with many dishes, the invention of ginger beef is claimed by several restaurants and chefs. However, the most widely accepted origin attributes the dish's development during the mid-1970s by chef George Wong at the Silver Inn in Calgary, Alberta. This dish is now a very important part of culture in Calgary and this part of Canada. There was a radio segment featuring this dish that was aired on CBC Radio One programme The Main Ingredient.
- "Calgary Style Ginger Beef Recipe". ChowTown, October 21, 2009.
- "Chop Suey on the Prairies". Royal Alberta Museum, November 1, 2010 - August 31, 2012.
- "Chinese New Year: Silver Inn, Calgary". CBC News. February 15, 2007. Archived from the original on 2009-03-30.
- "7 Iconic Calgary Foods: Chicago has deep-dish pizza. Boston has baked beans. What about Calgary?". Avenue Calgary, March 12, 2013
- Josh Wingrove (April 30, 2013). "The Chinese restaurant as a Prairie icon". Globe and Mail.
- Alison Gillmor (July 28, 2012). "History on a plate: Heritage of the Chinese restaurant is both sweet and sour, a mixture of outmoded stereotypes and genuine cultural exchange". Winnipeg Free Press.
- Joan Chang (August 23, 2010). "Episode 9: Canadian Edition". The Main Ingredient, CBC Radio One.
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