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Ginger and Scallions Beef

Ginger Scallions Beef Recipe

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Ginger and Scallions Beef (姜葱牛肉) is a quick and satisfying stir fry. Beef cooks quickly so the actual cooking is only about 10 minutes. The secret to making the beef slices tender in a stir fry like this is brisk cooking, buying a good cut (such as tenderloin) … and baking soda! Yes, baking soda can be used as a natural meat tenderizer and this extra step makes a world of difference to the texture of the cooked beef.

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I bought ready-sliced beef from my supermarket which takes away most of the effort of preparing this dish. I like to whip this up when I don’t have much time to cook dinner (half hour to cook one rice, one meat dish and one vegetable dish).

Ginger & Scallions

34 comments on “Ginger and Scallions Beef”

  1. Hi….
    Is there anything else that goes the same taste as the chinese wine?

    • you don’t need to substitute. Trust me :)

    • Judging by shariffah’s name, my guess is she is Muslim, as I am. We don’t consume alcohol. So is there really an alternative to the Chinese wine ingredient? Thanks!

    • There is really no need to substitute the wine taste which is subtle and for those who grew up being familiar with the taste in their stir-fries. I know not all Chinese families add Chinese wine to their cooking. So it is fine to omit it, will not break the taste of the dish.

  2. Hihi, Im a novice trying to learn cooking :) May i know why is there a need to coat the beef with soda powder 1st & how long should i leave the beef marinated b4 i cooked them?

    • It’s for tenderizing the meat. It’s up to you depending on how much time you have, I would marinade it for at least 30 minutes or a few hours in the fridge.

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  4. Can’t wait to try this!

  5. Can this recipes be used for other meets like mutton and venison and pork? Thank you !

  6. Can this recipes be used for other meets like mutton and venison and pork? Thank you ! Referring to the Chinese wine in your recipes is it 米酒或白米酒?

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