Stir Fry Beef with Ginger and Scallions
A delicious and easy beef stir fry! Tender strips of beef stir fried with ginger and scallions, wrapped in thick, sweet and savory soy-based sauce
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Servings: 4 servings
Calories: 232kcal
Ingredients
- 1 lbs sirloin beef thinly sliced cross grain
- 1/4 cup water
- 1/2 tsp baking soda
- 1 tbsp vegetable oil
- 3 stalks scallions 2-inch slices
- ginger root 1-2 inches, peeled and thinly sliced
Sauce
- 2 1/2 tbsp oyster sauce
- 1/2 tsp soy sauce
- 2 tbsp rice wine
- 1 tbsp sesame oil
- 1/2 tbsp sugar
- 1/4 tsp salt
- 1/4 tsp white pepper
- 1 tbsp cornstarch
- 1 tbsp water
Instructions
- Cut sirloin beef cross grain into thin slices. Transfer beef into a zip lock bag
- Mix water and baking soda together in a small bowl, then pour into zip lock bag. Let beef sit in the mixture for 30 minutes.
- Mix oyster sauce, soy sauce, rice wine, sesame oil, sugar, salt, white pepper, corn starch into a bowl. Set aside.
- Cut scallions into 2-inch sections. Remove skin from 2-inch ginger root, and thinly slice ginger root.
- Add vegetable oil to wok. Heat wok on high heat.
- When wok heats up (1-2 minutes), add ginger into wok and stir for 5-10 seconds until fragrant. Avoid burning.
- Add beef to wok, cook for 30 seconds. Keep stirring well to ensure beef is evenly cook. Add sauce to beef, and stir for another 30-60 seconds. At this point, some of the beef should still have a slight pink center.
- Add scallions into wok just before beef is completely cook - beef should still be slightly pink-ish or red-ish. Keep stirring and cook for another 30-60 seconds, or until beef is cooked. Beef cooks quickly! Avoid overcooking beef.
- Once beef is cooked (no pink center), remove ginger scallion beef from wok promptly. Dish onto plate. Serve and enjoy!
Notes
- This recipe is written based on using a non stick wok. If using non non-stick wok or pan, add more vegetable oil to prevent sticking. If using a non-stick frying pan, additional cook time may be needed as a pan might not heat up as much as a wok does.
- Other good cuts of beef to us: tri-tip, top loin, rib-eye
- Beef will cook quickly so make sure to give it a good stir so that it is evenly cooked on all sides, then remove promptly. Avoid overcooking beef.
Nutrition
Calories: 232kcal | Carbohydrates: 6g | Protein: 25g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 62mg | Sodium: 700mg | Potassium: 417mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 90IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 2mg
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