Calgary-Style Ginger Beef

Ingredients

• 600 gflank steak, thin strips
• 40 gcornstarch
• 30 mlliquid egg whites
• 2 tbspcanola or avocado oil
• 25 gfresh ginger, grated, julienned
• 3cloves garlic
• 2medium carrots, julienned
• 1red bell pepper, strips
• 2¼ tbsplow-sodium soy sauce
• 2 tbsprice vinegar
• 2¼ tbspbrown sugar
• ½ tspcayenne or chili flakes
• 240 gdry long-grain white or basmati rice, dry
• 1¼green onions

Method

1. Rinse the rice and cook it in 480 ml (2 cups) of water: bring to a boil over high heat, cover, simmer on low for 15 minutes and rest 5 minutes.

   20 min timer

2. Slice the flank steak across the grain into thin strips about 5 mm (1/4 inch) wide. Toss with the egg whites, then with the cornstarch until every strip is coated.

3. Mix the soy sauce, rice vinegar, brown sugar, cayenne and 3 tbsp of water for the sauce.

4. Heat the oil in a wok or large skillet over high heat until it shimmers and just starts to smoke.

5. Fry the beef in three batches in a single layer for about 3 minutes per batch, turning, until crisp and browned. The thin strips reach 63°C (145°F) inside well within that time. Drain on paper towel.

   9 min timer

6. Pour off all but 1 tsp of oil. Stir-fry the ginger, garlic, carrot and red pepper over high heat for 2 minutes.

   2 min timer

7. Add the sauce and let it bubble for 1 minute until syrupy, then toss in the beef until coated.

   1 min timer

8. Serve right away, while still crisp, over the rice with sliced green onion.

Storing and reheating

Best fresh; the coating softens when stored.