Stir-Fried Beef with Ginger and Spring Onions (姜葱牛肉)

Method13 steps · about 35 min

1. 1

   Step 1: Pat the beef (300 g) dry without rinsing it. Cut into thin slices across the grain, without making them paper-thin.

   Uses 300 g beef

2. 2

   Step 2: Mix all the sliced beef with ¼ tsp sodium bicarbonate, 1 tbsp light soy sauce, 1 tbsp marinade cornstarch, the pepper (1 pinch), 3 tbsp marinade water and 2 tsp marinade oil. Marinate in the refrigerator for about 20 minutes while preparing the other ingredients.

   Finish refrigerated beef marinade · 20 minUses All sliced beef · 1/4 tsp Sodium Bicarbonate (to tenderise the beef) · 1 TBsp Light Soy Sauce · 1 tbsp cornstarch for beef marinade · 1 pinch Pepper · 3 tbsp water for beef marinade · 2 tsp oil for beef marinade

3. 3

   Step 3: Peel all 60 g ginger and cut into thin slices.

   Uses 60 g ginger

4. 4

   Step 4: Trim the roots from the spring onions, wash and drain thoroughly, then cut into 5–6 cm lengths.

   Uses One bundle of spring onions · Water for washing spring onions, discarded

5. 5

   Step 5: Mix all 100 ml gravy water, 1 tsp Worcestershire sauce, 1 tsp sesame oil, ½ tsp dark soy sauce and 1 tbsp oyster sauce in a bowl.

   Uses 100 ml water for gravy · 1 tsp Worcestershire Sauce · 1 tsp Sesame Oil · 1/2 tsp Dark Soy Sauce · 1 TBsp Oyster Sauce

6. 6

   Step 6: In a separate bowl, disperse all 1 tsp finishing cornstarch in 2 tbsp slurry water. Have the prepared ginger, onions, gravy, slurry and rice wine ready before heating the wok.

   Uses 1 tsp cornstarch for finishing slurry · 2 tbsp water for finishing slurry

7. 7

   Step 7: Heat the 200 ml frying oil in the wok over high heat. Add the marinated beef and stir-fry quickly for about 30 seconds, until partly cooked. Continue immediately through the remaining hot cooking stages; this first fry does not complete cooking.

   Lift initially seared beef · 1 minUses 200 ml initial frying-oil reservoir · All beef and marinade

8. 8

   Step 8: Lift the beef onto a clean holding plate. Carefully decant the excess oil into a suitable heatproof bowl, leaving 2 tbsp of the same oil in the wok. Keep the briefly seared beef ready to return immediately after the aromatics.

   Uses All contents of the first frying phase

9. 9

   Step 9: Heat the retained 2 tbsp oil over high heat. Add the prepared ginger and fry for about 1 minute until aromatic.

   Check fragrant ginger · 1 minUses 2 tbsp retained from the original 200 ml reservoir · All actual peeled ginger slices

10. 10

    Step 10: Add the prepared spring onions and stir-fry briefly, tossing well. Keep them bright and slightly crisp rather than limp.

    Uses All hot ginger and retained oil · All drained onion pieces, excluding roots and wash water

11. 11

    Step 11: Return the briefly seared beef to the wok, add all the prepared gravy and stir over heat. Continue directly to the slurry finish.

    Uses All vegetables and retained oil · All actual beef and clinging marinade, excluding decanted oil · All mixed gravy

12. 12

    Step 12: Immediately add all 1 tbsp Chinese rice wine. Stir the slurry again and add all of it. Stir until the gravy bubbles and thickens, using about 30 seconds as the first guide, and continue until the beef is fully cooked to at least 63°C / 145°F.

    Check thickened gravy and beef · 1 minUses All wok contents · 1 TBsp Chinese Rice Wine (Hua Tiao Chiew) · All mixed slurry, stirred again

13. 13

    Step 13: Remove from the heat and rest for at least 3 minutes after the beef reaches 63°C / 145°F. Share between four portions and serve hot, with separately ready-cooked hot rice if desired.

    Finish beef rest before serving · 3 minUses All finished beef and gravy · Optional ready-cooked hot rice, amount as needed