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Meat, Americas

Calgary Ginger Beef and rice

Calgary ginger beef is fried flank steak strips tossed in a sweet garlic ginger sauce, served over rice. It serves 4, takes 45 minutes, and ranks easy, at about €3.40 per person. The key is frying in small batches and tossing the beef in sauce right before serving.

Head to Alberta with this crispy beef in a sweet ginger sauce, a staple at Chinese restaurants across Canada.

Calgary Ginger Beef and rice
Total time
45 min
Difficulty
Easy
Cost per person
€3.40
Calories per person
640 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall
The kids
They generally like it

This dish plays on contrast, a crunchy coating around tender beef strips and a glossy sauce that's sweet with a real kick of fresh ginger. Cornstarch forms a thin crust on the beef as it fries, giving it that texture you'd recognize from Chinese restaurants across Canada. Fresh ginger and raw garlic keep things lively without drowning out the beef.

It's a weeknight recipe that breaks up the routine without requiring any fancy technique. Kids tend to love the sweet and savory combo along with the crispy beef, while adults appreciate how the ginger sharpens the whole dish. Mon Chou built this one for a dinner where you want to surprise your table without spending all evening at the stove.

The ingredients

4 people

Butcher

  • Flank or rump steak 600 g

Pantry

  • Cornstarchoften in the pantry 6 tbsp
  • Riceoften in the pantry 300 g
  • Soy sauceoften in the pantry 4 tbsp
  • Sugaroften in the pantry 4 tbsp
  • Rice or cider vinegaroften in the pantry 3 tbsp
  • Frying oiloften in the pantry 40 cl
  • Sesame seedsoften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Fresh ginger 30 g
  • Garlic 4 cloves
  • Green onions 4

Allergens Gluten, Soy

The step by step recipe

  1. Cut the beef into thin strips, salt lightly and coat with cornstarch in a bag.

    A plastic bag lets you coat the strips without making a mess.

  2. Cook the rice in salted water, then drain it. 11 min

    Keep it covered, it stays warm while you fry the beef.

  3. In a saucepan, mix the soy sauce, sugar, vinegar, chopped garlic and ginger with 10 cl of water, and simmer until the sauce thickens. 8 min

    The sauce should coat the back of a spoon, otherwise it won't cling to the beef.

  4. Heat the oil and fry the strips in small batches until golden. 10 min

    Don't add too much beef at once, the oil cools down and the coating won't crisp up.

  5. Drain on paper towels, toss with the sauce, sprinkle with green onions and sesame seeds, and serve over the rice.

    Toss with the sauce at the last moment to keep the crunch.

Our tips to get it right

  • Pat the beef strips completely dry before coating them in cornstarch, any moisture keeps the crust from forming properly in the hot oil.
  • Mince the ginger and garlic very finely, they should nearly melt into the sauce rather than sit there in chunks.
  • Get the sauce and rice ready before you start frying, once the beef is golden it needs to be sauced and served immediately.

The variations

  • Swap the steak for thinly sliced chicken for a milder dish, it will need a slightly shorter frying time.
  • For a vegetarian version, use firm tofu cut into strips and coated the same way before frying.
  • For a quicker weeknight version with kids, skip the deep frying and pan sear the beef in a little oil instead, it will be less crunchy but much faster.

What to serve it with

  • Plain steamed rice
  • Steamed broccoli
  • Hot green tea

Storage

Store leftovers in a sealed container in the fridge for up to 2 days. The beef loses its crunch over time, so reheat it in a hot skillet rather than the microwave to help it along. This dish doesn't freeze well because of the cornstarch coating and frying.

Questions about this dish

Can I use a different cut of beef instead of flank steak?

Yes, rump steak works just as well, as the recipe notes. Pick a tender cut that slices easily into thin strips, hanger steak is another good option.

Can I make the sauce ahead of time?

Yes, you can make the sauce a day ahead and keep it in a sealed jar in the fridge. Warm it gently before tossing it with the freshly fried beef.

Why isn't my beef turning out crispy?

This usually happens when you fry too much beef at once, which cools the oil down. Fry in small batches and make sure the oil is properly hot before each round.

Can I use ground ginger instead of fresh ginger?

Fresh ginger is best since it adds brightness and a light texture to the sauce. Ground ginger tastes flatter and less fresh, so only use it in a pinch.

How long does it take to make a Calgary ginger beef with rice?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Calgary ginger beef with rice?

About 640 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Calgary ginger beef with rice cost?

About €3.40 per serving, or €13.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, soy. Always check the labels of the products you buy.

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