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

Ginger Scallions Beef Recipe

Ginger and Scallions Beef Recipe

In this recipe, slicing the meat against the grain and prepping the beef slices with baking soda help the beef to be tenderly cooked.


  • 200g beef (tenderloin cut preferred) sliced thinly and diagonally (against the grain)
  • 1 tsp baking soda
  • 2 tbsp cooking oil
  • 5 slices ginger sliced
  • 3 stalks spring onions (scallions) cut to 5 cm (2-inch) lengths
  • 4 garlic cloves peeled and sliced thinly
  • 1 tbsp Shaoxing wine

(A) Marinade

  • 1 1/2 tsp light soy sauce
  • 1/2 tsp dark soy sauce
  • 1 tsp sesame oil
  • 1 tsp oyster sauce
  • 1/2 tbsp cornflour (corn starch)


  1. Sprinkle and coat beef slices evenly with baking soda. Set aside for about 15 minutes and then rinse beef slices. Pat dry.
  2. In a bowl, combine prepared beef slices with (A).
  3. Heat oil. Saute ginger, garlic and bottom ends of the spring onions for about 30 seconds.
  4. Add marinaded beef and spring onions. Stir fry on high heat briefly until the beef slices are no longer pink. Do not overcook the beef.
  5. Drizzle Chinese wine along the sides of the wok and let the wine sizzle and evaporate. Serve with steamed rice.