Stir-fried Beef with Ginger and Spring Onions 姜葱牛肉
by wiffy on July 18, 2011
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.
Like Noob Cook on Facebook
Recipe Updates via Email
- 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)
- 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 starch
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.
|If you enjoy this article, please share, tks!|