Thin ribbons of beef in a crackling batter, wok-tossed with julienned ginger, garlic and slivers of carrot in a sweet, tangy glaze. Ginger beef was invented in Calgary, and it is one of the dishes Golden Hill is asked for by name.
Ginger beef is Calgary's own contribution to Chinese-Canadian cooking, and locals hold it to a high standard. Ours is made the way it should be: beef sliced thin, coated and fried twice so the strands turn genuinely crunchy, then tossed briefly in a glaze of fresh ginger, garlic, soy, sugar and vinegar.
The second fry is the whole trick - it drives off moisture so the beef stays crisp even under sauce. Order it with Shrimp Fried Rice or Cantonese Chow Mein, and if you like the crunch but want poultry, our General Tso's Chicken is the natural swap.
Fresh ginger is julienned daily - never powdered - so you get real warmth and bite rather than a flat sweetness. The glaze is added in the last seconds over high heat, which is why it arrives crisp at homes in Castleridge, Whitehorn, Temple and Saddle Ridge.
Crunch that lasts
Frying twice removes the moisture that turns most ginger beef soft within minutes of saucing.
Real heat and aroma
Hand-cut ginger threads go in whole, so you taste them in the dish rather than just in the sauce.
Made for this city
The dish started in Calgary kitchens, and northeast Calgary customers know exactly how it should arrive.