Stir-fried Beef with Ginger and Spring Onions 姜葱牛肉
Stir-fried Beef with Ginger and Spring Onions (Scallions)
This is a really quick and satisfying stir fry. Sliced beef cooks really fast so this dish can be whipped out in record time. The secret to making the beef slices tender in a stir fry like this is quick cooking, a good cut … and baking soda! Yes, baking soda can be used as a natural meat tenderizer and this extra step makes a world of difference to the texture of the cooked beef. I bought ready-sliced beef from my supermarket which takes away most of the effort of preparing this dish. I like to whip this up when I don’t have much time to cook dinner (half hour to cook one rice, one meat dish and one vegetable dish). If you like this dish, also check out my black pepper beef stir fry recipe for a more fiery version.
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Sliced spring onions and ginger
Ingredients
(Serves 2-3)- 200g beef (tenderloin cut preferred), sliced thinly and diagonally (against the grain)
- 1 tsp baking soda
- 3 stalks spring onions (scallions), cut to 2-inch lengths
- 2 tbsp cooking oil
- 5 slices ginger, sliced
- 4 garlic cloves, sliced thinly
- 1 tbsp Chinese wine (Hua Diao or Shaoxing)Marinade
- 1 1/2 tsp light soy sauce
- 1/2 tsp dark soy sauce
- 1 tsp sesame oil
- 1 tsp oyster sauce
- 1/2 tbsp corn starchDirections
1. Sprinkle and mix beef slices evenly with baking soda. Set aside for about 15 minutes and then rinse beef slices. Pat dry.
2. In a small bowl, combine prepared beef slices with marinade ingredients.
3. Heat oil. Saute ginger, garlic and half of the spring onions (include the bottom white portion) for about 30 seconds until fragrant.
4. Add marinaded beef and the remaining spring onions to the wok. Stir fry on high heat briefly until the beef slices are no longer pink. Do not overcook the beef.
5. Drizzle Chinese wine along the sides of the wok and let the wine sizzle and evaporate. Off the flame. Serve with steamed rice.
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{ 22 comments… read them below or add one }
One of our fav dish to order when visit the cze char :) and yours sure look great!
I learned something new about the baking soda. This is really a quick dish and has all the flavors I like.
This is one of Kurt’s favorite dishes. I should make this for him! The scallions look great in it.
What a nommy dish — my bf would love this!
For sure, that’s one thing I like about chinese stir frys like this-it’s quick and simple!
This will always remain my firm favourite dish… I get hungry whether I see this classic dish. Yours look really delicious!
I remember buying ready-sliced beef from the supermarket in Singapore. It indeed saves so much trouble and keeps the kitchen much cleaner without prepping meat on the chopping board.
Never knew that about baking soda! Very interesting…gonna pass your tip on to my mom. ^_^ Also, your brown, checked napkins match perfectly with this dish; good choice wiffy!
Love this dish!
can the same method be used for 姜葱tian ji ?
I’ve not tried this with tian ji before but I think it’s worth a go.
I don’t eat beef but this is a beautiful picture. ^^
Such a delightful dish!
Baking soda! That’s a secret ingredient i didn’t know. Thanks. of course one of the trickiest thing about beef is it toughens up so easily, at least when i try cooking it :P it’s such a pity because beef is expensive
This is a great recipe when these simple ingredients turn into a delicious dish, esp in Switzerland we cannot get hold of exotic cooking ingredients. You have made a great suggestion to my dinner plan : )
One of my favourites! Simple and delicious!
humm… looks good!! fantastic recipe!
Good job!!
I’ve heard of using baking soda to tender the meat but didn’t try till now. The meat is indeed so much tender but I think I added too much of baking soda or probably marinate it for too long (2 hrs in the fridge) that the meat becomes tasteless. I did wash away the baking soda and then marinate the meat (about half hour) with light and dark soya sauce.
Qs: is it necessary to wash away the baking soda or it is actually safe to consume?
Thanks.
wah 2 hours… I think 15-20 mins will be enough. The baking soda is definitely safe to consume, but may not be very nice to taste, so I personally think it’s better to wash it off :)
Ooh so simple and tasty looking! I’ll definitely try this soon! :) I had no idea about the baking soda! I always had trouble keeping the beef tender without being too undercooked.
Just tried this recipe and it’s yummy! Thanks
Hi, I tried this n it was awesome! But I didn’t get as much sauce as u did in the picture.. Any advice?