This ginger beef recipe, with crispy coated beef, a gingery, lightly sweet sauce, and caramelized ginger is a delicious restaurant-style meal that will make you wonder how you pulled it off in your own kitchen! Easy to make and impressive, this dish has a pleasant ginger flavor that isn’t overpowering.  The Origins of Ginger Beef  Ginger Beef isn’t a dish you see too often in the U.S., because it’s more well-known as a Canadian Chinese dish! It is said to have originated in Calgary.There is a Chinese precedent, 姜牛肉 – jiāng niúròu in Mandarin or geung gnau yuk in Cantonese, which often uses young ginger, which is milder and sweeter.The young ginger is added to the dish in larger quantities, almost as a vegetable! Ginger enjoys a warm, humid environment, so we’re pretty sure it wasn’t growing readily in Calgary.

As such, this version uses regular “old ginger” which you can find in any grocery store.  It sort of reminds us of Mongolian Beef—another North American dish that doesn’t have much to do with Mongolia, and that you’d be hard pressed to find in China.  The sauce is sweet (my version goes lighter on the sugar, however) and savory.I added minced ginger as well as caramelized julienned pieces of it to create a gingery flavor without it being TOO gingery.Some versions include vegetables like peppers and onions, but that felt too close to Pepper Steak for me, so I left them out.  Our famous Mongolian Beef is belove

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