This is a sponsored post on behalf of Ontario Corn Fed Beef. Thanks for supporting the brands that help to keep the Crumb test kitchen running! All opinions are entirely my own, as always.
I have many vices. I drink too much coffee, I own too many shoes, I read horribly trashy books… and I have a bad habit of ordering Chinese takeout when I’m not in the mood to cook.
The only problem with ordering takeout is that it’s not particularly good for my pocketbook or for my waistline.
That’s especially true when it comes to one of my very favourite dishes, Crispy Ginger Beef. It’s not actually a Chinese dish at all, but rather a Canadian invention that first started in Calgary and eventually made its way to the rest of the country. And for good reason, because it’s addictively good stuff.
It may not be authentic, but I think pretty much everyone can agree it’s hard to beat the combination of crispy beef slices and julienned vegetables tossed in a sweet-and-tangy sauce that’s seasoned with loads of fresh ginger. Add a bed of steamed rice and a pair of chopsticks, and I’m a happy camper.
The good news is that I’ve recently discovered that I can make ginger beef at home with minimal fuss, thanks to the convenience of prepared Ontario Corn Fed Beef stir fry strips. It’s as simple as tossing the pre-cut strips with a quick marinade, which doubles as a sauce, and then setting them aside to marinate while you work on chopping up the vegetables. Easy as that.
This version skips the deep-fryer, not just because it’s better for you, but also because that’s one less pan to clean up when all’s said and done.
The end result may be slightly less crispy than the original, but it’s much better for the waistline, and it’s just as flavourful and savoury. And even better yet, it’s ready in just about the same amount of time it takes for the local takeout joint to deliver.
I have zero intention on giving up my takeout-loving ways, mind you… but I figure it can’t hurt to give my pocketbook a break every once in a while. (Especially if it leaves me with more money to buy shoes.)
- 1 lb Ontario Corn Fed Beef stir fry strips
- ½ cup chicken broth
- ¼ cup light soy sauce
- ¼ cup hoisin sauce
- ¼ cup honey
- 2 tbsp rice wine vinegar
- 1 tbsp dry sherry
- 1 tbsp corn starch
- 2 tsp chili flakes
- 2 tbsp canola oil, divided
- 2 cloves garlic, finely minced
- 2 tbsp finely minced fresh ginger
- 1 large carrot, finely julienned
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- Sliced green onions, for garnish
- In a small mixing bowl, combine the broth, soy sauce, hoisin, honey, vinegar, sherry, corn starch and chili flakes.
- Add ¼ cup of the sauce over the beef strips and toss to coat. Cover tightly and place in the refrigerator to marinate for 30 minutes. Set aside the rest of the sauce for later.
- Heat 1 tbsp oil in a wok or heavy skillet set over high heat. Add the marinated beef strips to the hot pan, discarding the marinade, and stir-fry until well browned on both sides. Using a slotted spoon, transfer the beef to a clean bowl.
- Add the remaining 1 tbsp oil to the pan. Reduce heat to medium-high, and add the garlic and ginger. Stir fry for 1 minute, then add the carrots and peppers, and stir fry until the vegetables are tender-crisp, about 3 minutes.
- Return the meat to the pan, along with the reserved sauce. Cook until the sauce is thickened and bubbly, about 2 minutes. Sprinkle with green onions, and serve immediately.