Ginger beef is a Canadian dish influenced by Chinese cuisine. It was invented in the 1970s by George Wong at the Silver Inn restaurant in Calgary. The dish consists of marinated slices of beef that are battered, deep-fried, then coated with a sweet and spicy dark sauce.

The sauce is made with soy sauce, mushroom soy sauce, white vinegar, Chinese wine, sugar, water, and crushed chili peppers, while the batter consists of eggs, water, cornstarch, flour, and white pepper. The sauce is enriched with the addition of vegetables such as carrots, bell peppers, garlic, and, of course, ginger.