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.
5 Secrets to 20 Min Dinners
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Ginger and Scallion Beef
Ginger and Scallion Beef – Tender, juicy, and super delicious ginger and scallion beef recipe. Make ginger and scallion beef at home with simple ingredients and 15 minutes.
Ingredients
- 8 oz. beef flap meat, beef tenderloin or beef flank steak, sliced
- 1 teaspoon corn starch
- 2 tablespoons oil
- 1 inch ginger, peeled and thinly shredded
- 3 stalks scallions cut into 2 inch 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
Directions
-
1
Coat the sliced beef with the cornstarch for 10 minutes. Combine all the Sauce ingredients, mix well and set aside.
-
2
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.
-
3
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.
Pal Ashford
They have this dish at my local Chinese restaurant: Beef with ginger and scallions. But they also have Mongolian beef. What’s the difference? I can’t be the same as they wouldn’t have both dishes on their menu.
Thanks
Rasa Malaysia
Similar but slightly different.
Mariel Chow
Hi, I followed your recipe to the letter and it came out looking and tasting restaurant quality! Will definitely be following your website for more good stuff when cooking for my fiance. xx
Rasa Malaysia
Awesome and congrats! Yes you will. :)
Zubaidah
I used minced meat instead since that was what I had in the freezer.
It tasted great!
Daniey
Hi what type of maggi seasoning do you use?
Rasa Malaysia
Regular Maggi seasoning.
Maria
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.
Katy
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 !
Rasa Malaysia
Thanks for trying my recipe!
Chealey
I had a beautiful piece of venison backstrap and needed a recipe to do it justice. Your sauce was to die for … it was meant for 2 meals but sadly I couldn’t stop … will need to cook something else for next meal.
Thank you !