CRISPY GINGER BEEF: THE RECIPE FROM CALGARY'S SILVER INN RESTAURANT
Invented by George Wong, owner of the Silver Inn in Calgary in the early 80s, the appeal of this addictive dish quickly spread throughout Calgary, and in time, Canada. This is the original authentic recipe from the Silver Inn.
Provided by Valerie Lugonja
Categories Main
Time 1h
Number Of Ingredients 20
Steps:
- Combine all ingredients, toss beef in batter
- Deep-fry strips of beef, a few at a time, until crispy; set aside
- Stir fry vegetables until crispy; add sauce
- Bring to boil for 1 to 2 minutes; remove from heat
- Add beef; stir to coat with sauce
- For the authentic original Calgary Crispy Ginger Beef keep warm for 1-2 hours until the dark deep flavour and colour has permeated the entire dish; the sauce will thicken during this time
30-MINUTE GINGER BEEF NOODLES
This recipe for ginger beef noodles is quick and easy. Tender beef simmered in a savory ginger-garlic sauce tossed with broccoli and noodles - it's an easy way to satisfy a take-out craving.
Provided by April Anderson
Categories Dinner
Time 30m
Number Of Ingredients 13
Steps:
- Bring a pot of water to a boil while prepping the other ingredients. Boil the pasta according to package instructions.
- Place the cornstarch and pepper in a large resealable bag and seal. Shake to combine. Open the bag and place the sliced beef inside. Reseal and toss to coat the beef.
- Heat the oil over medium-high heat in a large pan. Add the beef and cook it for a couple minutes, giving it all a turn after a minute or so. Remove the beef from the pan and set it aside.
- Add the broccoli, garlic, and ginger. Stir it all together, cover the pan, and cook them until the broccoli is crisp tender.
- In a small bowl, combine the rice vinegar, soy sauce, and sriracha. Pour the sauce over the veggies and add the beef back to the pan and stir it all together. Simmer the sauce until it thickens.
- Add the cooked noodles to the pan with the beef and broccoli. Use tongs to toss the pasta until it's well coated in the sauce. You can also transfer all of it to a large bowl and toss it together if your pan is really full. Drizzle the sesame oil over the top and serve.
Nutrition Facts : ServingSize 1/4 of recipe, Calories 683 calories, Sugar 10.5g, Sodium 689.4mg, Fat 18g, SaturatedFat 7.1g, UnsaturatedFat 7.5g, TransFat 0g, Carbohydrate 77g, Fiber 13.9g, Protein 58.1g, Cholesterol 102mg
SHREDDED BEEF AND GINGER PASTA
Make and share this Shredded Beef and Ginger Pasta recipe from Food.com.
Provided by Luschka
Categories Lunch/Snacks
Time 30m
Yield 800 ml
Number Of Ingredients 12
Steps:
- In a bowl, blend the cornflour with the stock, sherry, sugar and salt and pepper and set aside.
- In a large frying pan or wok, heat the oil over a high heat and stir-fry the carrots, ginger and garlic for 2 minutes.
- Add the steak and stir fry for 3 minutes.
- Add the steak and stir fry for 3 minutes, until the meat is browned all over and cooked through.
- Add the mange tout and stir fry for 1 minute.
- Add the cornflour mixture and bring to the boil over a high heat, stirring continuously for 1 - 2 minutes, until the sauce is thickened and glossy.
- Serve immediately with freshly cooked fusilli.
Nutrition Facts : Calories 0.3, Sodium 0.9
EASY PULLED BEEF RAGU
A low-and-slow cooking dish that works a treat when you don't have time to watch a pot. Add this rich sauce and tender shredded beef to your favourite pasta
Provided by Amanda Grant
Categories Dinner, Main course, Supper
Time 4h20m
Yield 8 (or 2 meals for 4)
Number Of Ingredients 12
Steps:
- Heat oven to 150C/130C fan/gas 2. Heat 1 tbsp oil in a flameproof casserole dish and brown the beef all over. Take the beef out of the dish, add the remaining oil and gently cook the onions and garlic for 10 mins until softened.
- Add the browned beef back to the dish with the carrots, red wine, tomatoes, tomato purée and bay leaves. Cover with foil and a lid, and slowly cook for 3 - 3 1/2 hrs or until the meat falls apart. Check on it a couple of times, turning the beef over and giving it a good stir to make sure it's coated in the sauce.
- Cook the pasta following pack instructions, then drain. Shred the beef - it should just fall apart when you touch it with a fork - then spoon the beef and tomato sauce over the pasta. Scatter with basil and Parmesan before serving.
Nutrition Facts : Calories 543 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 32 grams protein, Sodium 0.1 milligram of sodium
CRISPY CHILLI BEEF
Ditch the takeaway and whip up this Chinese flash-fried steak with a sweet gingery sauce and red peppers
Provided by Cassie Best
Categories Dinner, Main course
Time 40m
Number Of Ingredients 15
Steps:
- Put 350g thin-cut minute steak strips in a bowl and toss in 3 tbsp cornflour and 2 tsp Chinese five-spice powder.
- Heat 100ml vegetable oil in a wok or large frying pan until hot, then add the beef and fry until golden and crisp.
- Scoop out the beef and drain on kitchen paper. Pour away all but 1 tbsp oil.
- Add 1 thinly sliced red pepper, ½ thinly sliced red chilli, sliced white ends of 4 spring onions, 2 crushed garlic cloves and thumb-sized piece ginger, cut into matchsticks, to the pan. Stir-fry for 3 mins to soften, but don't let the garlic and ginger burn.
- Mix the 4 tbsp rice wine vinegar or white wine vinegar, 1 tbsp soy sauce, 2 tbsp sweet chilli sauce and 2 tbsp tomato ketchup in a jug with 2 tbsp water, then pour over the veg.
- Bubble for 2 mins, then add the beef back to the pan and toss well to coat.
- Serve the beef on noodles with prawn crackers, if you like, scattered with the remaining ½ sliced red chilli and sliced green parts of the spring onions.
Nutrition Facts : Calories 454 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 15 grams sugar, Fiber 2 grams fiber, Protein 26 grams protein, Sodium 2.2 milligram of sodium
CHINESE BRAISED BEEF WITH GINGER
Slow cooking beef shin or brisket in Asian aromatic spices gives a melt-in-the-mouth main course that's delicious with steamed rice and crisp stir-fried vegetables
Provided by Good Food team
Categories Dinner
Time 3h35m
Number Of Ingredients 17
Steps:
- Heat a little of the oil in a large flameproof dish. Add the beef chunks, in batches, and fry until browned. When each batch is browned, transfer the beef to another dish. Very roughly chop the onions, ginger, garlic and coriander stalks. Put in a food processor and whizz to a paste.
- Wipe any oil out of the dish you browned the beef in. Add the paste with a good splash of water and gently fry, scraping up any beef bits, until the paste is fragrant and softened (add more water if the paste sticks). Stir in the five-spice, star anise and peppercorns, cook for 1 min, then add the sugar, soy sauces and tomato purée. Return the beef and any juices to the dish, then stir in enough stock to just about cover. Bring to a gentle simmer. Heat oven to 160C/140C fan/gas 3. Cover the dish, put in the oven and cook for 21⁄2 hrs until the beef is really tender.
- Lift the beef out of the sauce into a dish, to keep warm. Boil the sauce until reduced by about half and thickened. Meanwhile, fry the ginger in the oil until golden and crispy. Return the beef to the sauce. serve the beef spooned over rice and scattered with the crispy ginger.
Nutrition Facts : Calories 405 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 23 grams sugar, Fiber 1 grams fiber, Protein 51 grams protein, Sodium 3.96 milligram of sodium
STIR-FRIED BEEF WITH GINGER
Forget a takeaway - make this beef and green pepper stir-fry with fragrant lemongrass and ginger instead. Marinate the beef while you prep the other ingredients
Provided by Claire Thomson
Categories Dinner
Time 28m
Number Of Ingredients 15
Steps:
- Toss the strips of steak, the lemongrass, soy sauce, half the fish sauce, half the sugar and half the chilli flakes together in a bowl. Set aside in the fridge to marinate for at least 20 mins or up to 6 hrs.
- Mix the remaining fish sauce with the lime juice, remaining chilli flakes, the rest of the sugar and 3 tbsp water, then set aside.
- Heat 1 tbsp vegetable oil in a large non-stick or cast iron wok or frying pan over a high heat. Once hot, tip in half the marinated steak strips and stir-fry for 2 mins until just cooked through, then remove to a large plate using tongs or a slotted spoon and repeat using another 1 tbsp of oil and the remaining beef. Remove to the plate, then wipe the wok or pan clean using kitchen paper.
- Add the remaining oil to the pan and fry the green pepper and the white parts of the spring onion. Stir-fry over a high heat for 2-3 mins, then add the garlic and ginger and stir-fry for another 45 seconds-1 min. Return the steak to the pan, stir well, then add the lime dressing and most of the basil leaves, mixing well to coat.
- Divide the stir-fry between bowls alongside rice or noodles, then scatter with the chopped peanuts, any remaining basil leaves and the green parts of the spring onions.
Nutrition Facts : Calories 324 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 26 grams protein, Sodium 2.4 milligram of sodium
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4.5/5 (297)Total Time 8 hrs 15 minsCategory Main DishesCalories 173 per serving
- Cut roast into 3-4 chunks and season with salt and pepper. Heat oil in a large skillet over medium-high heat. Add beef a few pieces at a time and sear on all sides. Place beef in lightly greased slow cooker.
- In a medium bowl, stir together garlic, onion, celery, carrots, crushed tomatoes, tomato paste, beef broth, thyme, oregano, bay leaves and sugar. Pour over roast in slow cooker.
- Cover and cook on low until beef is tender and shreds easily with a fork. Season with additional salt and pepper, to taste.
- About 15 minutes before serving, cook pasta according to package directions. Serve shredded beef and sauce over cooked noodles with Parmesan cheese for garnish, if desired.
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