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Recently I bought some wagyu beef from the market. I used some of the meat to make the ponzu and miso butter steak, and the leftover, I made them into Chinese ginger and scallion beef, which is one of my favorite Chinese beef stir-fry.
The Best Ginger and Scallion Stir-fry
This stir-fry is one of the very first Chinese recipes I learned when I first started cooking.
Fresh ginger and scallion makes for the best recipes. For example: ginger and scallion chicken and ginger and scallion crab.
A Classic Chinese Meal
I love the light oyster-based sauce and a dose of wok hei (breath of wok), which makes the dish so delicious and appetizing.
Just thinking of pairing this ginger and scallion beef with soft, fluffy steamed rice fresh off the rice cooker is making me hungry.
I hope you enjoy this simple and humble dish, which is great for busy moms and perfect as weekday dinner for the entire family as it takes just 15 minutes to prepare this wonderful dish.
How Many Calories per Serving?
This recipe is only 494 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Ginger and Scallion Beef
Ingredients
- 8 oz (230g) beef flap meat, beef tenderloin or beef flank steak, sliced
- 1 teaspoon corn starch
- 2 tablespoons oil
- 1 inch (2.5cm) ginger, peeled and thinly shredded
- 3 stalks scallions (cut into 2 inch (5cm) lengths)
Sauce:
- 1 tablespoon oyster sauce
- 1 teaspoon maggi seasoning
- 1 teaspoon sesame oil
- 4 tablespoons water
- 1 teaspoon corn starch
- 1/2 tablespoons dry sherry or shaoxing wine (optional)
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 3 dashes white pepper powder
Instructions
- Coat the 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.
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
This was delicious ! Followed exact and as a side dish I sautéed mushrooms and asparagus with 1 tsp or so of hoisin sauce and a bit of chicken broth (1/4 c) so delish !
Thanks for trying my recipe!
Hi Bee
Do i still need to coat the beef with cornstarch AFTER velveting the beef with baking soda?
No need but you can if you want. Just make sure you rinse the baking soda off.
DELICIOUS RECIPE!!!
I made this almost according to recipe (substituted soy sauce and Worcestershire sauce for the maggi seasoning). It was easy, quick, and a got rave reviews all around. Thanks for sharing this!
Awesome thanks and please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
I love love love this recipe. This is my favorite dish over everything, except lobster. I fry the beef first, then fry sliced mushroom andbok chit. After a bit, I put the green onion in and stir fry it. Then I add the beef, stir that all together, the pour in the sauce. I have no idea if this is the way I’m supposed to do it, but it seems to be working. I cannot find this made at any restaurant, so I’m so glad I found this website years ago. Thank you for posting it.
Thank you for the recipe.. I followed exactly and it came out sooo good and yummy
Awesome!
Hello. How do you “marinate” the beef in dry cornstarch? Do you mean dredge the beef in cornstarch until it’s fully coated then set it aside for 10 minutes? Or am I missing some other wet marinade ingredient? Thanks.
Coat the beef with cornstarch.
This is SO DELICIOUS – my favourite thing to order from a takeout and this version is WAY more delicious and must be healthier….??? I don’t have, or even know what maggi seasoning is, but it’s delicious without it so I don’t feel like anything is missing. I cook this regularly for my family now. Yum.
Hi Rachel thanks for trying my ginger and scallion beef recipe. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
This stir fry is fabulous, I love that it is quite a classic sauce which means I always have the ingredients on hand! The beef DOES look beautifully caramelised. Thank you for sharing. Pinning!
Please check out all my Chinese food and recipes here: https://rasamalaysia.com/chinese-food-recipes-chinese-recipes/
Easy and delicious. Occasionally I substitute onions for the scallions. The result is also delicious. Thanks for this recipe.
Thanks for trying my ginger and scallion beef recipe.
Love your site! But it would be nice if you didn’t have to click through each link to get to the recipe page…!
Hi Chantal thanks for your comment. My website has been built this way since its inception 10 years ago, but I appreciate it your honest feedback.
can we omit sesame oil?
Yes
This looks amazing..as 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!
Hi Lisa,
I also am in Toronto. You can get everything you need from the grocery chain Nations or TNT.
Hi Rasa – I will surely try this recipe. I love beef and I love quick recipes ☺️.
Just a small correction. You wrote in Step #2 “All scallions” but I think you meant “Add scallions”? Thanks.
Can you buy Maggi seasoning in a grocery store and if not what can you substitute in its place?
Worcestershire sauce or Thai Mountain sauce