Stir-fried Beef with Ginger and Scallions薑蔥牛肉
Thinly sliced tender beef quickly stir-fried with fragrant ginger and vibrant green scallions in a classic Cantonese savory sauce. A quick and flavorful weeknight meal.
01Ingredients
- 300g beef flank or sirloin, thinly sliced against the grain
- 3 tbsp ginger, julienned
- 4-5 stalks scallions, cut into 5cm lengths
- 2 tbsp cooking oil
- Marinade:
- 1 tbsp light soy sauce
- 1 tsp cornstarch
- 1/2 tsp sugar
- 1/2 tsp baking soda
- 1 tbsp water
- 1 tsp sesame oil
- Sauce:
- 1.5 tbsp oyster sauce
- 1 tsp sugar
- 1/4 tsp white pepper
- 50ml water or beef broth
- 1 tsp cornstarch (mixed with 1 tbsp water for thickening)
Nutrition (per serving)385kcal
- Protein35.2g
- Carbs8.5g
- Fat22.8g
Fiber 0.4 gSodium 892 mg
02Steps
- Marinade beef slices with light soy sauce, cornstarch, sugar, baking soda, water, and sesame oil for at least 15 minutes.
- Prepare the sauce by mixing oyster sauce, light soy sauce, sugar, white pepper, and water or beef broth in a small bowl.
- Heat cooking oil in a wok over high heat. Add beef slices and stir-fry quickly until about 80% cooked and lightly browned, about 1-2 minutes. Remove beef from wok and set aside.
- In the same wok, add julienned ginger and stir-fry until fragrant, about 30 seconds.
- Return the beef to the wok. Add the scallion lengths and pour in the prepared sauce. Stir-fry quickly to combine and coat the beef evenly.
- Stir in the cornstarch slurry to thicken the sauce to your desired consistency. Serve immediately with steamed rice.
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