New Recipes

Ginger and Scallion Beef

Ginger and Scallion Beef


Ginger and Scallion Beef Recipe

Serves 2 | Prep Time: 10 Minutes | Cook Time: 5 Minutes


8 oz beef flap meat, beef tenderloin or beef flank steak, sliced
2 tablespoons oil
1-inch ginger, peeled and thinly shredded
3 stalks scallions, cut into 2-inch lengths
1 teaspoon cornstarch


1 tablespoon oyster sauce
1 teaspoon Maggi seasoning
1 teaspoon sesame oil
4 tablespoons water
1 teaspoon cornstarch
1/2 tablespoons dry Sherry or Shaoxing wine, optional
1 teaspoon sugar
1/2 teaspoon salt
3 dash white pepper powder


Marinate sliced beef with the cornstarch for 10 minutes. Combine all the Sauce ingredients, mix well and set aside.

In a wok, heat up the oil until very high heat, stir-fry shredded ginger until fragrant. Toss in beef slices and continue to stir-fry for a few minutes, or until beef is cooked. Add in the Sauce and stir-fry a couple of times or until the sauce thickens. All scallions, stir dish out and serve with steamed rice.


All photos and recipes on Rasa Malaysia are copyright protected. Please do not use my photos and recipes without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own words instead of copy and paste and link back to Thank you very much!

Enter to Win FREE Prizes

Vinturi Vertical Lever Wine Corkscrew Giveaway
Tovolo Christmas 2015 Bundle Giveaway
Jacob Bromwell U.S. Embossed Tin Cup Giveaway

32 COMMENTS... read them below or add one

  1. cherie

    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 . . .

  2. John

    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.

    • Rasa Malaysia

      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!

  3. Maggie

    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!

  4. Shiva

    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 .

    • Rasa Malaysia

      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.

  5. 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.

  6. Simon


    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.

  7. 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.

  8. Jessica Sulistyo

    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 :)

  9. csphilip

    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!

  10. Lisa

    This looks do all of your recipes! :) Just wondering though, when do I add the scallions? Can’t seem to find it in the recipe. Also, Im from Toronto, Ontario in Canada and have been having a hard time finding some ingredients. You wouldn’t happen to know of any places that sell Asian spices or sauces that ship to Canada at reasonable shipping rates, would you? I know it’s a long shot but no harm in asking, right?
    In any case, thanks again for the wonderful recipes and for the help!

Leave a Comment

Your email address will not be published. Required fields are marked *