📝 About This Recipe
A cornerstone of Cantonese home cooking, this dish celebrates the aromatic harmony of pungent ginger and sweet, charred scallions. We utilize the traditional 'velveting' technique to ensure the beef remains incredibly tender, while a high-heat sear creates that coveted 'wok hei' or breath of the wok. It is a savory, soul-warming stir-fry that balances silky textures with bold, gingery heat.
🥗 Ingredients
The Beef & Marinade
- 1 lb Flank steak or Sirloin (thinly sliced against the grain)
- 1 tablespoon Soy sauce (light or regular)
- 1 tablespoon Shaoxing rice wine (dry sherry is a good substitute)
- 1 teaspoon Cornstarch (essential for velveting)
- 1/4 teaspoon Baking soda (tenderizes the meat fibers)
- 1 teaspoon Toasted sesame oil
The Aromatics
- 3 inch piece Fresh ginger (peeled and sliced into thin matchsticks)
- 8 stalks Scallions (cut into 2-inch lengths, whites and greens separated)
- 3 cloves Garlic (thinly sliced)
The Stir-Fry Sauce
- 2 tablespoons Oyster sauce (adds savory depth)
- 1 teaspoon Dark soy sauce (mostly for a rich mahogany color)
- 1/4 cup Chicken stock or water
- 1/2 teaspoon Sugar (to balance the salt)
- 1/4 teaspoon Ground white pepper
Cooking Oil
- 3 tablespoons Vegetable or Grapeseed oil (divided; use a high smoke point oil)
👨🍳 Instructions
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1
Slice the beef against the grain into 1/8-inch thick bite-sized pieces. Slicing against the grain is crucial for a tender result.
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2
In a medium bowl, combine the beef with the soy sauce, Shaoxing wine, cornstarch, baking soda, and sesame oil. Massage the marinade into the meat until fully absorbed. Let it marinate for at least 20 minutes.
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3
While the beef marinates, prepare your aromatics. Peel the ginger and slice into matchsticks. Cut the scallions into 2-inch pieces, keeping the white parts and green parts in separate piles.
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4
Whisk together the oyster sauce, dark soy sauce, chicken stock, sugar, and white pepper in a small bowl to create your stir-fry sauce. Set aside.
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5
Heat a wok or large heavy-bottomed skillet over high heat until it begins to smoke slightly.
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6
Add 2 tablespoons of oil to the wok and swirl to coat the sides. Carefully add the beef in a single layer. Let it sear undisturbed for 60-90 seconds to develop a brown crust.
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7
Stir-fry the beef for another minute until it is about 80% cooked through. Remove the beef from the wok and set aside on a plate.
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8
Wipe out the wok if there are burnt bits, add the remaining 1 tablespoon of oil, and lower the heat to medium-high.
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9
Add the ginger matchsticks and the white parts of the scallions. Stir-fry for 1 minute until the ginger is fragrant and the scallions start to soften.
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10
Add the sliced garlic and stir-fry for 30 seconds, being careful not to burn it.
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11
Return the beef and any accumulated juices back into the wok. Increase the heat to high.
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12
Pour the sauce mixture over the beef. Stir-fry constantly for 1-2 minutes until the sauce thickens and coats the beef in a glossy glaze.
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13
Toss in the green parts of the scallions and give everything one final toss for 30 seconds until the greens are just wilted.
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14
Remove from heat immediately and transfer to a serving platter.
💡 Chef's Tips
For the best texture, partially freeze the beef for 30 minutes before slicing to get paper-thin pieces. Do not skip the baking soda; it acts as a tenderizer that gives the beef that 'velvety' restaurant-style mouthfeel. Ensure your wok is screaming hot before adding the meat to prevent stewing and ensure a proper sear. If you prefer a spicier kick, add a teaspoon of chili bean paste (Doubanjiang) or fresh sliced Thai chilies with the ginger. Use a high-smoke point oil like peanut or avocado oil; extra virgin olive oil will burn at these temperatures.
🍽️ Serving Suggestions
Serve immediately over a bed of fluffy jasmine rice to soak up the savory ginger sauce. Pair with a side of garlicky bok choy or steamed gai lan for a complete meal. Accompany with a crisp, cold lager or a dry Riesling to cut through the richness of the beef. For a noodle version, toss the finished stir-fry with cooked lo mein noodles and a splash of extra soy sauce. A side of smashed cucumber salad provides a refreshing, cooling contrast to the warm ginger heat.