Ginger and Scallion Beef Recipe
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
5 mins
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Total Time
15 mins
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Servings
2 people
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Calories
494 kcal
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Course
Main Course
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Cuisine
Chinese
Ginger and Scallion Beef Recipe
Description
Ginger and Scallion Beef Recipe combines thinly sliced beef flap meat with a vibrant sauce made from oyster sauce, Maggi seasoning, sesame oil, and sugar, thickened with cornstarch. The beef is first coated lightly in cornstarch to tenderize it, a method often used in Chinese cooking to achieve a velvety texture. Stir-frying the ginger and beef over high heat releases aromatic qualities while keeping the meat juicy. Fresh scallions are added at the end for a mild, fresh bite and added texture.
The resulting dish features tender, slightly crisp beef pieces dressed in a savory sauce with nuanced flavors of ginger and scallion. This preparation works especially well when served hot over a bowl of simple white rice, which helps balance the sauce and soak up excess juices. The interplay of the ginger’s spice, the scallions’ mild sharpness, and the sauce’s richness defines the dish’s character.
The recipe emphasizes even thin slicing and spreading the beef in a single layer in the hot wok for an even sear. Preparing the sauce beforehand ensures smooth and consistent coating. This method produces tender beef with a light, glossy sauce, embodying a classic stir-fry technique.
Ingredients
- 8 oz (230g) beef flap meat beef tenderloin or beef flank steak, sliced
- 1 teaspoon cornstarch
- 2 tablespoons neutral cooking oil generic cooking oil
- 1 inch (2.5cm) ginger peeled and thinly shredded
- 3 talks scallions cut into 2-inch (5cm) lengths
Sauce:
- 1 tablespoon oyster sauce
- 1 teaspoon Maggi seasoning
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 4 tablespoons water
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 3 dashes white pepper powder
- 1/2 tablespoons dry sherry or Shaoxing wine, optional
Instructions
- Coat the sliced beef with cornstarch and let it sit for 10 minutes. In a separate bowl, mix all the Sauce ingredients together and set them aside.
- In a wok or skillet, heat the oil over high heat until very hot. Add the ginger and stir-fry until fragrant, then add the beef slices. Continue stir-frying for a few minutes until the beef is cooked through.
- Add the sauce and stir-fry for a couple of minutes until it thickens. Then, add all the scallions and stir until well combined.
- The best way to enjoy freshly cooked beef with ginger and scallions is alongside a steaming bowl of white rice.
Notes
- Cut the beef thinly into bite-sized pieces to promote even cooking and tenderness.
- Coating the beef with cornstarch before cooking helps tenderize the meat through a technique known as velveting.
- Heat the wok or skillet until very hot, indicated by visible white smoke, before stir-frying to achieve optimal searing.
- Fully dissolve cornstarch in the sauce mix beforehand to avoid lumps and ensure an even sauce coating.
- Spread the beef in a single layer during cooking to promote even browning and prevent steaming.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 494 kcal
% Daily Value*
| Serving | 2people | |
| Calories | 494kcal | 25% |
| Carbohydrates | 10g | 3% |
| Protein | 21g | 42% |
| Fat | 41g | 63% |
| Saturated Fat | 22g | 110% |
| Cholesterol | 79mg | 26% |
| Sodium | 889mg | 37% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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