Ginger beef

Ginger beef is a celebrated Canadian Chinese dish that features deep-fried beef strips coated in a delectably sweet sauce infused with hints of ginger, garlic, and hot peppers. The dish is often garnished with julienned carrots and onions blended into the sauce. While the ingredients can vary depending on the establishment, the version popular in Western Canada is renowned for its dark, sweet sauce, which bears a flavor profile reminiscent of other Asian sauces made with vinegar and sugar. This dish traces its origins to the traditional Chinese dish known as Geung Ngao Yuk.

The creation of ginger beef is attributed to Chef George Wong, who developed the recipe in the mid-1970s at the Silver Inn in Calgary, Alberta. Although many restaurants and chefs claim credit for its invention, Wong's version is widely recognized as the original. Today, ginger beef is a staple on Chinese restaurant menus across Alberta and has even been featured on CBC Radio One's program, The Main Ingredient.