Units Scale

Ingredients for the beef:
1 pound flank steak , partially frozen and sliced thinly against the grain
4-5 cups oil for deep frying
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Marinade:
2 tablespoons dark soy sauce
1 tablespoon cooking wine
1 teaspoon sugar
2 tablespoons ginger juice
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Ingredients for the batter:
1 egg
1 cup water
1 1/4 cups + 3 tbsp. cornstarch
1/2 tablespoon white pepper
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Ingredients for the vegetables in the sauce:
1 large carrot , finely julienned
1 very leafy celery stalk, de-stringed and finely julienned, reserve leaves for garnish
1 sweet red bell pepper , finely julienned
2 large jalapeños , de-seeded and finely julienned
6 cloves garlic , finely julienned
1 leek, white and light green part only, finely julienned
hefty chunk of ginger , size of two thumbs, peeled and finely julienned
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Ingredients for the sauce:
1/4 cup light soy sauce
2 tablespoons white vinegar
3 tablespoons mushroom soy sauce (dark soy sauce can substitute)
1 tablespoon Chinese Shaoxing rice wine (or dry sherry)
1/2 cup low-salt chicken stock
1/3 cup sugar
1/2 teaspoon or more crushed de arbol chilies
sesame oil (Kadoya brand preferred) and minced reserved celery leaves for garnish

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To make ginger juice for marinade, peel and grate ginger. Squeeze out juice. Mix four marinade ingredients. Add to beef and marinate for 30 minutes.
Instructions for the batter:
Combine all ingredients, toss beef in batter.
Deep-fry strips of beef, a few at a time, until crispy; set aside. To make it extra-crispy, as TFD prefers it – deep fry again!
Instructions for the sauce:
Stir-fry vegetables until crispy; add sauce.
Bring to boil for 1 to 2 minutes; remove from heat.
Add beef; stir to coat with sauce.
For the authentic original Calgary Crispy Ginger Beef keep warm for 1-2 hours until the dark deep flavor and color has permeated the entire dish; the sauce will thicken during this time. Sprinkle with a little bit of sesame oil, mix and add minced celery leaves to garnish.