Beef With Ginger and Green Onion

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Stir Fry Beefiness with Ginger and Scallions is, and has ever been, one of my all-time favorite authentic Chinese dishes.

That is saying something, because when it comes to food, I don't pick favorites. I similar everything; I like nutrient likewise much to have to option favorites. However, this dish has been on height of the list for as long as I remember.

Growing up in Malaysia, where authentic Chinese restaurants are easy to find, my whole family loves this dish.

We always order this family-style, forth with other dishes, and consume information technology with warm, fragrant jasmine rice.

Where I grew up, family-style is how most Chinese rice-dishes are served.

When I first came to the U.S. for higher in the centre of Ohio, I would go out for dinner with friends, and we would order our own individual plates of food, which is how dining in nearly restaurants in the U.Due south. works.

No matter how much I enjoyed my dish, I remember staring longingly at other people'due south plates of food and thinking, I actually, really want a taste of what they have.

But I was trying to make new friends and not be the 'strange weirdo', and then i refrained from reaching over and grabbing other people'due south food.

Before nosotros get started, some other quick preview of what is to come…. (cue dramatic music)

How to make Beef with Ginger and Scallions

I typically use beef sirloin for stir fry.

Cut the beefiness thinly AND cross grain. Cutting cross grain volition pause the muscle fibers, thus making the meat more than tender.

Then I soak information technology in a mixture of water and baking soda for thirty minutes. Yous are probably thinking, what? huh?

This, my friend, is the magic trick to make the strips of beef come out silky polish and tender, simply like the ones served at Chinese restaurants.

To make the marinade, combine oyster flavored sauce (or oyster sauce), soy sauce, sesame oil, rice wine, white pepper (black pepper is fine too), sugar, corn flour.

If you are not familiar with these sauces, don't be intimidated past them. They are common ingredients to many dishes in mainstream Chinese restaurants in the U.S. (e.yard. Pei Wei, Panda Limited, P.F. Chang's).

In fact, you tin can find most, if not all of them, in regular grocery stores in the Asian aisle. If not, discover them at your closest Asian grocery shop, or get it online (affiliate links attached).

Let me say ane quick thing well-nigh oyster flavored sauce. I do not like oysters – they are slimy things to me, and I know it'south a delicacy and it's an acquired taste, but I oasis't been able to acquire that taste. Sorry.

Only I do love me some oyster sauce.

So if y'all don't like oysters, oyster flavored sauce is really not annihilation like oysters. It'south a widely used ingredient in Chinese cooking and is a combination of sweet and savory. If you haven't cooked with it, give it a attempt!

Mix marinade well and cascade onto the beefiness. Marinade beef for at least i 60 minutes.

Thinly slice ginger root and cut scallion into ii-inch sections.

Ginger and scallions have incredible flavors and scents, and together they compliment each other so very well.

Merely like macaroni and cheese, peanut butter and jelly, pita bread and hummus, Romeo and Juliet, I am convinced they should be inseparable.

Ginger and scallions

Stir fry is done with very high oestrus in a very brusk amount of time. Which also translates to dinner will be ready very shortly.

A gas stove will produce higher heat than an electric stove, but I accept also done many a successful and delicious stir fry on an electrical stove.

Use a wok, or a large frying pan that heats up well and can maintain the rut.

Plough upwardly the rut, add together vegetable oil, wait until yous feel heat coming out of the wok/pan.

Yes, literally. You desire the wok/pan every bit hot equally you tin get it. That's one of the many secrets to a peachy stir fry.

Once the wok/pan is prepare, add ginger and melt it for a minute, then add beef, cook it for 3-four minutes, and finally add scallions, and melt for another minute.

 The actual stir frying is a super quick process. You lot desire to throw everything in, stir, stir, stir, and take it out after a few minutes. Loftier oestrus cooking maintains the flavour of each ingredients – no sogginess of the vegetables, no overcooking of the meat.

This is truly ane of the those meals that is super easy even so admittedly yummy. I craved for it when I was 12, and I still crave for information technology today.

Cute to the eyes too. Look at the sauce clinging, only so slightly, to the meat.

Serve with warm, fragrant jasmine rice. Hmm..mmm. Excuse me now as I am going to stuff myself with some of this yummy food.

More stir fry?

Want to learn more about ALL the tips and tricks to making a Neat stir fry? Check out my post 8 Tips to a Neat Stir Fry! Learn everything yous need to know nearly making stir fry correct at your dwelling house!

Also cheque out these other stir fry favorites on Joyous Apron!

• Chicken and Asparagus Stir Fry
• Dearest Soy Tofu, Greenish Beans and Pork Stir Fry
• Sauteed Brussel Sprouts and Carrots
• Teriyaki Chicken Stir Fry

More Asian Recipes

• Kung Pao Shrimp
• Slow Cooker Asian Shredded Pork
• Asian Salmond Salad
• Steak Fried Rice
• Shrimp Stir Fried Noodles
• Ramen Noodle Stir Fry
• Sweet and Sour Chicken
• Vietnamese Noodle Bowl with Grilled Pork
• Chinese Braised Pork Belly
• Chinese Barbecue Pork (Char Siu) and Bok Choy Rice Bowl

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• 1 lbs sirloin beef slice cross grain
• 4 tbsp h2o
• 1/two tsp baking soda
• 1 tbsp vegetable oil
• 2 one/2 tbsp oyster sauce
• i/2 tsp soy sauce
• 2 tbsp rice vino
• 1 tbsp sesame oil
• i/2 tbsp sugar
• 1/four tsp common salt
• 1/four tsp white pepper
• 1 tbsp cornstarch
• three stalks scallions
• ginger root i-2 inches

• Cut sirloin beef cross grain into thin slices. Transfer beefiness into a nil lock bag

• Mix h2o and baking soda together in a small basin, so pour into nix lock bag. Let beef sit down in the mixture for 30 minutes.

• Mix oyster sauce, soy sauce, rice wine, sesame oil, sugar, salt, white pepper, corn starch into a bowl. Pour into nil lock handbag with beefiness. Marinate for i hour.

• Cut scallions into two-inch sections. Remove pare from 2-inch ginger root, and thinly slice ginger root.

• Add vegetable oil to wok. Heat wok on high heat.

• When wok heats up (1-2 minutes), add together ginger into wok and stir for 1 minute until fragrant

• Add beef to wok, melt for 3-4 minutes. Continue stirring well to ensure beef is evenly cook.

• Add scallions into wok just before beefiness is completely melt – beefiness should notwithstanding exist slightly pink-ish or red-ish. Keep stirring and cook for another 1 minute, or until beef is cooked.

• Dish onto plate. Serve and relish!

• This recipe is written based on using a non stick wok. If using non non-stick wok or pan, add more vegetable oil to foreclose sticking. If using a non-stick frying pan, additional cook fourth dimension may be needed as a pan might not rut up as much as a wok does.
• Other skilful cuts of beef to us: tri-tip, top loin, rib-middle

Calories: 310 kcal | Carbohydrates: 8 g | Protein: 33 g | Fat: 14 g | Saturated Fat: three thousand | Polyunsaturated Fat: 5 yard | Monounsaturated Fatty: 5 thou | Trans Fat: one grand | Cholesterol: 83 mg | Sodium: 933 mg | Potassium: 559 mg | Fiber: 1 g | Sugar: 2 thou | Vitamin A: 120 IU | Vitamin C: 2 mg | Calcium: 46 mg | Fe: 3 mg

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