RSS
Email
Twitter
Facebook
Pinterest
Google+
Spotlight
Ginger and Scallion Beef (姜葱牛肉)
January 31st, 2012Recipes, 30-Minute Recipes, Recipes, Chinese Recipes, Recipes28 Comments
A fellow Malaysian at Ohio Wagyu sent me some of his farm-raised wagyu beef. He flew the beef overnight to me, and when I received them, they were still ice cold and frozen. My favorite of all was the flank steak, which I used to make the ponzu and miso butter steak, and the leftover, I made them into Chinese ginger and scallion beef.
Ginger and scallion stir-fry is one of the very first Chinese recipes I learned when I first started cooking (you can read how I learn Chinese cooking and my journey to be a great cook in my cookbook introduction chapter). The combination of fresh ginger, scallion, a protein of your choice, with a light oyster-based sauce and a dose of wok hei (breath of wok) is always so inviting and delicious. The thought of a hot-off-the-wok ginger and scallion stir-fry always get me ravenously hungry.
Please find my simple and easy ginger and scallion beef recipe after the jump. Enjoy!
(Click Page 2 for the Ginger and Scallion Beef Recipe)
Pages: 1 2
Click Below for More Easy and Delicious Recipes:
SHARE THE RECIPE & PHOTOS:
Mmmm, Almost resembles Bulgogi. Me likey! ;D
what a coincidence..i cooked this tonight….winter warmer…my por pors recipe
Yummy!
I just placed my second order with Asian365 by the way – they ship so quickly and it’s so convenient as even my giant asian supermarket doesn’t carry certain things [or I simply cannot communicate sufficiently to find them!]
So enjoying your recipes as always . . .
I will definitely try this recipe, however, I cannot eat MSG, or sugar. I will try to come up with an alternative to the ingredients that contain MSG, and sugar. This is always a problem for me when I prepare Asian recipes. I usually make my own sauces so I can eliminate MSG, and sugar. I use extra garlic, onion, ginger, turmeric, soy sauce with no added MSG, Splenda, and in some cases a little extra Sea Salt.
Low-sodium, gluten-free soy with loads of ginger, scallions, some sea salt and Splenda is a splendid idea to a great ginger and scallion beef stir-fry!
Hi Bee! I bought your cookbook and spent all day Saturday cooking. It was fabulous! What a treasure your book is! Thank you for sharing!
Hi Maggie, thank you for your continuous support! I am here if you need any assistance. Happy cooking!
Hi
I just made your beef with brocoli tonight and my boys couldn’t get enough of it.
I just have a question, I went to a Korean market to buy the beef and they had a beautifully sliced boneless short rib that had a nice marbling ,can I buy that instead of flank ?I bought flank tonight and I sometimes find it a bit tough.
Thank you and love your cookbook .
Yes, you sure can. If the boneless short rib are thinly sliced, make sure you cook them under 5 minutes, and not marinate the meat more than 5 minutes. Otherwise, water from meat might leak out to the marinade and meat might turns out bit tough and dry.
Yum. Will try it now for my dinner. Beef & ginger is always one of my favorite dish. I only wish I had some wagyu beef…. :(
Bee, this looks mighty delicious. I often order this dish in nonya restaurant (Chinese dish section) in KL.
Now I can make it at home. Thanks for sharing.
Looks delicious.
These are just the types of recipes of yours that I love! I suspect this would work well with your “how to tenderize meat” tip? :)
Hey
This is one of the first wok recipes I learned by a taiwanese lady in Australia. However her cooking technique was slightly different, it’s still the same dish. I will post the recipe i learnt from this dish after my trip to Kuala Lumpur:).
Mmm, I imagine the wagyu beef beeing extremely tender and delicious to work with.
Yum! I always like Chinese dishes with ginger and beef, this definitely looks like something my grand mother use to make for us when we were kids ~
The beef looks wonderful.
yummie
This looks great. Didn’t eat much beef growing up coz mum doesn’t eat it, so I do enjoy beef dishes every now and again. :)
Wagyu beef…. sounds really delicious. It is luxurious food even here in Tokyo. I have never tried it but can imagine the taste. :-) Stir fry beef with light seasoning, this is the recipe I have been looking for. Thanks.
Just tried making this recipe for my fiance, and it turned out great! Reduced the amount of wine to 1 tbs instead of 2tbs. Thank you for this recipe, it’s a keeper :)
one of my favourite simple recipes, I like to add a little fresh red chilli towards the end for some heat
Bee, your Beef & Ginger recipe is out of this world! My husband, Sebastian is still raving about it! I love it too! I just love your website & so does hubby! Many thanks! Look forward to trying recipes in your cookbook that i just purchased!
Pingback:Monday Musings: 07.23.2012 Edition « Dark Side of the Fridge
What is maggi seasoning?
Pingback:Ginger and Scallion Beef « enJOY with JOY
Can I substitute mirin for Shaoxing wine? I can’t find the Shaoxing in my area!
No, you can use cooking sake or just skip it.
So tasty. The beef didn’t have as much color as yours but still tasted good. I suspect the heat wasn’t high enough.