Recipe by: Jenn Jonkman of Hale Holistics


My Ginger Beef recipe is one of my three favourite takeout style recipes. It is 100% Keto friendly and there's no delivery charge. That is, unless you want to tip the chef!


Total Servings6
Serving Size1 cup
Nutrition Per Serving
Total Fat8g
Net Carbohydrates6g


Ingredients for the Beef

1 lb flank steak, sliced thinly against the grain. (You can use any cut of beef or chicken if it's thinly sliced)
1/2 -1 cup butter for frying

Ingredients for the Batter

1 egg
1 cup water
3 tablespoons coconut flour

Ingredients for the Vegetables in the Sauce

1 small carrot, finely julienned
1 sweet red bell pepper, finely julienned
1 green bell pepper, finely julienned
6 cloves garlic, finely julienned
hefty chunk of ginger, size of two thumbs, depending upon taste, finely julienned

Ingredients for the Sauce

1/2 cup soy sauce
2 tablespoons white vinegar
1 tablespoon Chinese cooking wine (or dry sherry)
1/2 cup water
1/4 cup monk fruit sugar (or ½ cup if you like it sweet)
1/2 tablespoon or more crushed chilies


Instructions for the Batter

  1. Combine all the batter ingredients into a bowl
  2. Toss the beef in the batter mixture
  3. Deep-fry a few strips of beef at a time, until crispy; set aside

Instructions for the Sauce:

  1. Stir fry vegetables until crispy.
  2. Add the sauce
  3. Bring the sauce to boil for 1 to 2 minutes then remove from the heat
  4. 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 flavour and colour has permeated the entire dish. The sauce will thicken during this time

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