Ginger Beef! Made on the Control Freak.
This is is a recipe I’m trying to develop. Anyone from western Canada knows this dish well, as it was developed in Calgary. Unhappy with the recipes online, I decided to make my own with a few improvements on the original.
Im trying to keep the beef crispy, and the sauce sticky (but not too sweet). To do this I borrowed then marinade and batter technique from Modernist Cuisine’s Korean wings. Vodka to lower the boiling point, wondra (robin hood instant flour), and potato starch. Beef was super crispy after frying but lost its crisp after being added to the sauce. Think I will reduce a bit more next time.
