What is the origin of ginger beef?

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Ginger beef originated in Calgary in the 1970s It is said that George Wong, a chef from northern China, invented it at the Silver Inn Restaurant on Centre Street North in Calgary in the 1970s. His daughter, Michelle Wong, says that it all started from a stir-fry beef recipe.

Is ginger good to cook with?

Most of us think of ginger as the powder in the spice cabinet and use it mostly for baking. In Asia, where ginger originated, it’s more a savory ingredient. That’s because fresh ginger packs tons of warm, pungent, peppery flavor that works so well with meats and vegetables. First, cooking mellows the flavor.

How do you tenderize beef before stir fry?

There are a few methods, but this is the easiest way:

Sprinkle 3/4 tsp baking soda (bi-carbonate soda) on 250g / 8oz sliced economical beef cuts.

Toss with fingers, leave for 30 minutes.

Rinse, pat off excess water.

Proceed with stir fry recipe. It can be marinated with wet or dry seasonings, or cooked plain.

23-Feb-2019

How do I cook frozen ginger beef?

PREPARE FROM FROZEN. Preheat wok or large non-stick fry pan over medium heat. Add beef strips (using no oil) and heat on medium-high 15 minutes, stirring frequently. Meanwhile, thaw and heat sauce by placing pouches in hot water 10 minutes.