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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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28 Responses to “Ginger and Scallions Beef”

  1. AikoVenus — July 20, 2011 @ 1:17 am

    I don’t eat beef but this is a beautiful picture. ^^

    Reply

  2. mycookinghut — July 20, 2011 @ 2:03 am

    Such a delightful dish!

    Reply

  3. masterofboots — July 20, 2011 @ 11:04 am

    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

    Reply

  4. 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 : )

    Reply

  5. pigpigscorner — July 25, 2011 @ 8:57 pm

    One of my favourites! Simple and delicious!

    Reply

  6. Maria faria — July 26, 2011 @ 6:56 am

    humm… looks good!! fantastic recipe!
    Good job!!

    Reply

  7. Jonie — July 26, 2011 @ 9:25 pm

    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.

    Reply

    • wiffy replied: — July 26th, 2011 @ 9:42 pm

      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 :)

      Reply

  8. Rin — August 16, 2011 @ 11:05 pm

    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.

    Reply

  9. Ash — September 18, 2011 @ 1:47 am

    Just tried this recipe and it’s yummy! Thanks

    Reply

  10. Lilballerina — January 12, 2012 @ 3:16 am

    Hi, I tried this n it was awesome! But I didn’t get as much sauce as u did in the picture.. Any advice?

    Reply