Claypot Beef with Ginger and Scallion薑蔥瓦煲牛肉
Tender slices of beef are quickly stir-fried with fragrant ginger and scallions, then simmered in a hot claypot to lock in moisture and flavor. A warming and aromatic dish perfect with rice.
01Ingredients
- 300g beef flank, thinly sliced against the grain
- 50g ginger, julienned
- 3 sprigs scallions, cut into 5 cm lengths
- 1 tbsp cooking oil
- For Beef Marinade:
- 1 tsp light soy sauce
- 1/2 tsp sugar
- 1 tsp cornstarch
- 1 tsp cooking oil
- For Sauce:
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1/4 tsp white pepper
- 1/2 cup chicken broth or water
- 1 tsp cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water)
- 1 tsp sesame oil
Nutrition (per serving)385kcal
- Protein38.5g
- Carbs8.2g
- Fat20.3g
Fiber 0.4 gSodium 1087 mg
02Steps
- Marinate beef slices with light soy sauce, sugar, cornstarch, and cooking oil for at least 15 minutes.
- Heat cooking oil in a hot wok. Quickly stir-fry julienned ginger and the white parts of the scallions until fragrant.
- Add the marinated beef to the wok and stir-fry quickly until it's about 80% cooked. Remove beef from the wok and set aside.
- In the same wok, add julienned ginger and green parts of the scallions (reserving some for garnish). Sauté briefly.
- Pour in the sauce ingredients (light soy sauce, oyster sauce, sugar, white pepper, chicken broth or water). Bring to a simmer.
- Add the partially cooked beef back into the sauce. Stir in the cornstarch slurry to thicken the sauce to your desired consistency.
- Transfer the beef and sauce to a preheated claypot. Drizzle with sesame oil and garnish with reserved scallions. Serve immediately.
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