Scallion Ginger Beef

Prep time: 15 minutes

Cook time: 5 minutes

Total time: 20 minutes

Servings: 4 servings

Country of Origin

China (Guangdong / Cantonese)

Description

A masterclass in classic Cantonese high-heat stir-frying. Razor-thin, velveted slices of beef are flash-cooked in seconds alongside an abundance of fresh, fragrant ginger matchsticks and sweet green scallions, tied together by a minimal, elegant savory sauce.

Presentation & How It's Eaten

Served immediately straight from the wok onto a warm platter. The focus is entirely on the tender texture of the beef and the clean, sharp contrast of the aromatics. It is typically enjoyed family-style with steamed rice.

Ingredients

• 400g (14 oz) flank steak or sirloin (sliced thinly against the grain)

• 1 large bunch scallions (approx. 8 stalks, cut diagonally into 2-inch pieces)

• 50g fresh ginger (peeled and sliced into thin matchsticks)

• 3 cloves garlic (sliced)

• 3 tbsp vegetable oil (divided)

Beef Marinade:

• 1 tbsp light soy sauce

• 1 tbsp Shaoxing rice wine

• 1 tsp cornstarch

• 1 tbsp water

• 1/2 tsp baking soda (optional, for tenderizing)

The Quick Sauce:

• 1 tbsp oyster sauce

• 1 tsp light soy sauce

• 1/2 tsp sugar

• 1/2 tsp cornstarch

• 3 tbsp chicken stock or water

Step-by-Step Directions

1. Marinate Beef: Mix the light soy sauce, Shaoxing wine, cornstarch, water, and baking soda in a bowl. Add the sliced beef, massaging it thoroughly until the liquid is fully absorbed. Marinate for 15 minutes.

2. Whisk Sauce: In a small cup, combine the oyster sauce, light soy sauce, sugar, cornstarch, and chicken stock. Set aside.

3. Flash-Sear Beef: Heat 2 tablespoons of oil in a wok over maximum high heat until smoking. Spread the beef out in a single layer. Let sear undisturbed for 45 seconds to develop a crust, then toss rapidly for another 30 seconds until just browned on the outside. Immediately remove to a plate (the center should still be slightly pink).

4. Sauté Ginger & Garlic: Add the remaining 1 tablespoon of oil to the wok. Throw in the ginger matchsticks and garlic slices, stir-frying over medium-high heat for 30 seconds until the oil is highly fragrant and the ginger turns lightly golden.

5. Bring Together: Turn the heat back to high. Drop in all the scallion pieces and toss for 20 seconds until they just begin to wilt. Slide the beef back into the wok.

6. Sauce and Serve: Give the quick sauce a stir and pour it into the wok. Toss everything together rapidly over high heat for 30 seconds until the sauce thickens and forms a micro-glaze over the beef. Serve instantly.

Cooking Tips

• Slicing Against the Grain: Look for the parallel muscle fibers running through the beef. Always cut perpendicular to these lines. Slicing against the grain breaks up the tough fibers, ensuring the beef remains melt-in-your-mouth tender.

Nutrition Facts

(Estimated per serving)

• Calories: ~260 kcal

• Total Fat: 14g

• Saturated Fat: 2.8g

• Cholesterol: 55mg

• Sodium: ~480mg

• Total Carbohydrates: 8g

• Dietary Fiber: 1g

• Sugars: 1.5g

• Protein: 24g