Ginger and Scallion Beef (姜葱牛肉)
January 31st, 2012 29 Comments

Ginger and Scallion Beef (姜葱牛肉)

Ginger and Scallion Beef
Ginger and Scallion Beef pictures (2 of 3)

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.

Ginger and Scallion Beef

Please find my simple and easy ginger and scallion beef recipe after the jump. Enjoy!

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29 comments... read them below or add one

  1. Chae Cho via Facebook says:

    Mmmm, Almost resembles Bulgogi. Me likey! ;D

  2. what a coincidence..i cooked this tonight….winter warmer…my por pors recipe

  3. cherie says:

    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 . . .

  4. John says:

    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 says:

      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!

  5. Maggie says:

    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!

  6. Shiva says:

    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 says:

      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.

  7. Saif says:

    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…. :(

  8. Holly says:

    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.

  9. Chris Koh via Facebook says:

    Looks delicious.

  10. joey says:

    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? :)

  11. Simon says:


    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.

  12. 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 ~

  13. Joy says:

    The beef looks wonderful.

  14. Su-yin says:

    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. :)

  15. 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.

  16. Jessica Sulistyo says:

    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 :)

  17. Rich says:

    one of my favourite simple recipes, I like to add a little fresh red chilli towards the end for some heat

  18. csphilip says:

    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!

  19. Pingback:Monday Musings: 07.23.2012 Edition « Dark Side of the Fridge

  20. Kat says:

    What is maggi seasoning?

  21. Pingback:Ginger and Scallion Beef « enJOY with JOY

  22. Jacqui says:

    Can I substitute mirin for Shaoxing wine? I can’t find the Shaoxing in my area!

  23. Alex says:

    So tasty. The beef didn’t have as much color as yours but still tasted good. I suspect the heat wasn’t high enough.

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