Canadian-style Ginger Beef
|Place of origin:|
|Guangdong, Hong Kong, Calgary|
|Recipes at Wikibooks:|
|Media at Wikimedia Commons:|
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 to chef George Wong at the Silver Inn in Calgary, Alberta.
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