Beef with Ginger & Spring Onion

Cantonese stir-fried beef with plenty of fresh ginger and spring onion in a light savoury sauce.

TIME BREAKDOWN
Prep: 20 min
Cook: 8 min
Total: 28 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 400g beef flank or rump steak, sliced thinly across the grain
  • For the marinade: 1 tbsp light soy sauce
  • 1 tbsp Shaoxing rice wine
  • 1 tbsp cornflour
  • 1 tbsp vegetable oil
  • 1/4 tsp bicarbonate of soda
  • For the sauce: 1 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1 tsp caster sugar
  • 1/2 tsp ground white pepper
  • 1 tsp cornflour
  • 4 tbsp water
  • To stir-fry: 3 tbsp vegetable oil
  • 80g fresh ginger, peeled and thinly sliced
  • 6 spring onions, cut into 4cm lengths
  • 2 tbsp Shaoxing rice wine
  • 1 tsp toasted sesame oil

Method

  1. Mix the beef with the marinade ingredients, working in the bicarbonate of soda with your hand. Leave for 20 minutes.

  2. Stir the sauce ingredients together in a small bowl.

  3. Heat 2 tbsp of the oil in a wok over the highest heat until smoking. Sear the beef in 2 batches for 1 minute each, until browned. Remove to a plate.

  4. Add the remaining oil and stir-fry the ginger for 1 minute until fragrant and lightly golden at the edges.

  5. Add the spring onions and stir for 30 seconds, then splash the Shaoxing wine around the edge of the wok.

  6. Return the beef, stir the sauce and pour it in. Toss for 1 minute until glossy and the beef is cooked through. Finish with sesame oil and serve with steamed rice.