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Ginger and Scallions Beef

   

Ginger Scallions Beef Recipe

Check Out: Black Pepper Beef Recipe

Ginger and Scallions Beef (姜葱牛肉) is a quick and satisfying stir fry. Beef cooks quickly so the actual cooking is only about 10 minutes. The secret to making the beef slices tender in a stir fry like this is brisk cooking, buying a good cut (such as tenderloin) … 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).

Ginger & Scallions

                                           

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29 Responses to “Ginger and Scallions Beef”

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  1. Ellena — July 18, 2011 @ 7:36 pm

    One of our fav dish to order when visit the cze char :) and yours sure look great!

    Reply

  2. norma — July 19, 2011 @ 1:27 am

    I learned something new about the baking soda. This is really a quick dish and has all the flavors I like.

    Reply

  3. lisaiscooking — July 19, 2011 @ 2:23 am

    This is one of Kurt’s favorite dishes. I should make this for him! The scallions look great in it.

    Reply

  4. Xiaolu @ 6 Bittersweets — July 19, 2011 @ 7:17 am

    What a nommy dish — my bf would love this!

    Reply

  5. daphne — July 19, 2011 @ 8:04 am

    For sure, that’s one thing I like about chinese stir frys like this-it’s quick and simple!

    Reply

  6. shirley@kokken69 — July 19, 2011 @ 8:31 am

    This will always remain my firm favourite dish… I get hungry whether I see this classic dish. Yours look really delicious!

    Reply

  7. tigerfish — July 19, 2011 @ 8:54 am

    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.

    Reply

  8. HoppingHammy — July 19, 2011 @ 7:24 pm

    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!

    Reply

  9. Little Corner of Mine — July 19, 2011 @ 11:12 pm

    Love this dish!

    Reply

  10. MY — July 19, 2011 @ 11:27 pm

    can the same method be used for 姜葱tian ji ?

    Reply

    • wiffy replied: — July 21st, 2011 @ 3:12 pm

      I’ve not tried this with tian ji before but I think it’s worth a go.

      Reply

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