Ginger Beef (Geung Ngao Yuk)

Of course it does exist many variations on Ginger Beef recipes and according to Wikipedia Ginger beef was a common menu item in Chinese restaurants in the San Francisco Bay area as early as the 1960s. In modern times it has become quite popular in the western Canadian province of Alberta. Calgary-style Ginger Beef was invented in between the late 1970's to early 1980's by Peter Mang, a chef in Calgary's Yum Yum Tree.
The ingredients can depend on where it is featured, but generally consists of deep fried strips of beef coated in a dark sweet sauce that is reminiscent of other Asian sauces based on vinegar and sugar (e.g., the Japanese teriyaki). It also contains flavours of ginger, garlic and hot peppers.

Ingredients:

2 beef steaks
2 rhizomes ginger
4 tbsp dark soya sauce
1 clove garlic
2 eggs
4 tbsp rice or potatoes starch
1 large carrot
1 daikon
1 green onion
2 cups vegetable oil
2 tbsp white vinegar
2 tbsp sugar
4 tbsp water
1/2 tsp crushed hot peppers

Directions:

1. Cut the steaks into a strips.

2. Peel and shred one ginger, press the juice direct on the meat strips.

3. Mix well with mashed garlic and 3 tbsp soya sauce. Marinate for couple of hours or over night in the fridge. 
 
4. When the marinate time is over, beat eggs with starch and pour over the meat strips and mix well.

5. Deep-fry in parts in Wok or in a suitable frying pan, let the oil drip on paper-towel.

6. In a mean time prepare vegetable: carrot and daikon peel and with peeler slice into very thin long slices; green onion cut into thin rings and the second ginger peel and shred.

7. Sir-fry.
 
8. Add the sauce prepared with 2 tbsp white vinegar, 1 tbsp dark soya sauce, 2 tbsp sugar, 1/2 tsp crushed hot peppers and 4 tbsp water.
  
9. Add the fried beef strips and stir-fry shortly.

10. Serve with rice.