Dry Ginger Beef
For an added touch, top with a few slices of preserved red ginger before serving.
1 tablespoon soy sauce
½ teaspoon Chinese rice wine or dry sherry
¼ teaspoon sugar
¼ teaspoon baking soda
½ pound flank steak, shredded
½ red bell pepper
2 tablespoons dark soy sauce
1 tablespoon plus 1 teaspoon oyster sauce
1½ teaspoons sugar
½ cup water
4–5 tablespoons oil for frying
2 slices ginger, minced
½ cup mushrooms, sliced
Add the soy sauce, rice wine, sugar, and baking soda to the beef. Marinate the beef for 30 minutes.
Wash the red pepper, remove the seeds, and cut into thin slices.
Combine the dark soy sauce, oyster sauce, sugar, and water and set aside.
Add 3 tablespoons oil to a preheated wok or skillet. When oil is hot, add the beef. Lay flat and fry for 2 minutes, then turn over and fry for another 2 minutes. Stir-fry the beef until it turns a dark brown (this will take about 8 minutes). Remove from the wok and drain on paper towels.
Add 1–2 tablespoons oil to the wok. When oil is hot, add the ginger and stir-fry briefly until aromatic. Add the mushrooms and red pepper and stir-fry until tender. Add the sauce to the middle of the wok and bring to a boil. Add the beef. Mix everything through and serve hot.
Ginger Beef Origins
According to rumor, Ginger Beef originated in Alberta, the beef capital of Canada. However, it is based on an authentic Chinese dish. Authentic ginger beef is much dryer, and lacks the sweet sauce found in the Alberta version. It is frequently made with preserved red ginger.