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.
While Chinese dishes made from beef and ginger are nothing new[1], the western Canadian version of it is claimed to have been invented in Calgary, Alberta in 1974 at the Silver Inn[2], and it can still be ordered at most of the Chinese restaurants in that region.
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 and hot peppers, and is commonly served with a small amount of julienned carrots and onions in the sauce.
[edit] References
- ^ http://chinesefood.about.com/library/weekly/aa052600a.htm chinesefood.about.com
- ^ http://www.calgary-convention.com/index.php?page=new-west calgary-convention.com
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