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Ginger and Scallions Beef

Ginger Scallions Beef Recipe

Ginger and Scallions Beef Recipe

In this recipe, slicing the meat against the grain and prepping the beef slices with baking soda help the beef to be tenderly cooked.

Serves: 2-3

Prep Time: 20 mins

Cook Time: 10 mins


  • 200g beef (tenderloin cut preferred) sliced thinly and diagonally (against the grain)
  • 1 tsp baking soda
  • 2 tbsp cooking oil
  • 5 slices ginger sliced
  • 3 stalks spring onions (scallions) cut to 5 cm (2-inch) lengths
  • 4 garlic cloves peeled and sliced thinly
  • 1 tbsp Shaoxing wine

(A) 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 cornflour (corn starch)


  1. Sprinkle and coat beef slices evenly with baking soda. Set aside for about 15 minutes and then rinse beef slices. Pat dry.
  2. In a bowl, combine prepared beef slices with (A).
  3. Heat oil. Saute ginger, garlic and bottom ends of the spring onions for about 30 seconds.
  4. Add marinaded beef and spring onions. 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. Serve with steamed rice.

Leave a Comment

33 Responses to “Ginger and Scallions Beef”

  1. shariffah — June 17, 2013 @ 4:39 pm

    Is there anything else that goes the same taste as the chinese wine?


    • wiffy replied: — June 19th, 2013 @ 9:08 pm

      you don’t need to substitute. Trust me :)


      • Zal replied: — September 4th, 2013 @ 9:18 am

        Judging by shariffah’s name, my guess is she is Muslim, as I am. We don’t consume alcohol. So is there really an alternative to the Chinese wine ingredient? Thanks!

        • wiffy replied: — September 4th, 2013 @ 12:37 pm

          There is really no need to substitute the wine taste which is subtle and for those who grew up being familiar with the taste in their stir-fries. I know not all Chinese families add Chinese wine to their cooking. So it is fine to omit it, will not break the taste of the dish.

  2. Gwen — January 28, 2014 @ 10:20 am

    Hihi, Im a novice trying to learn cooking :) May i know why is there a need to coat the beef with soda powder 1st & how long should i leave the beef marinated b4 i cooked them?


    • wiffy replied: — January 28th, 2014 @ 11:57 am

      It’s for tenderizing the meat. It’s up to you depending on how much time you have, I would marinade it for at least 30 minutes or a few hours in the fridge.


  3. Vanessa — March 6, 2015 @ 3:41 pm

    Can’t wait to try this!


  4. Wilson — July 11, 2017 @ 9:56 pm

    Can this recipes be used for other meets like mutton and venison and pork? Thank you !


  5. Wilson — July 11, 2017 @ 10:07 pm

    Can this recipes be used for other meets like mutton and venison and pork? Thank you ! Referring to the Chinese wine in your recipes is it 米酒或白米酒?



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