Beef with Ginger and Spring Onions

Ingredient Notes

These notes are here to help make this recipe a success; they cover some but not all ingredients. For a complete ingredient list, check out the recipe card below.

Beef: Go for rump steak, top sirloin, round steaks, flank steak, or skirt steak. The thinly sliced sizzle steaks are also good choices. 
Baking soda: This is also known as bicarb of soda, bicarbonate of soda, and sodium bicarbonate. Don't get it muddled with baking powder! 
Chicken broth: I always go for low-sodium/reduced salt. I know this is a beef stir fry, but I think chicken broth gives a better flavor to the sauce. But you can use vegetable or beef broth if that is what you have on hand. The broth wants to be cold, so if you are using a bouillon cube, allow the broth to cool before making the sauce. (I do this by dissolving the boullion in a small amount of boiling water and then using cold water to top it up to the exact amount) 
Soy sauce: Use a regular all-purpose soy sauce. 
Light soy sauce: This adds extra salty flavor. You can just use more all-purpose if you have it. 
Chinese cooking wine: This is also known as Chinese Rice Wine, Shaohsing Rice Cooking Wine, Shaoxing Wine, or Shaoxing Cooking Wine. You can find it in most grocery stores in the Asian section. It is also readily available on Amazon, or you'll find it cheapest in your local Asian grocery store. You can use dry sherry or sake if you can't find Chinese Cooking Wine. 
Spring onions: Also called green onions in some places. Look for ones that have a long white part and thin green tops. 
Ginger: Fresh ginger is essential here. You can buy it easily at the grocery store. And did you know that leftover ginger freezes well! Plus, you can grate it from frozen next time you need ginger. 
Garlic: The recipe uses 3 garlic cloves, but feel free to add more or less. Garlic should always be measured with the heart! 

Recipe Tips

We've tested this recipe at least 3 times to ensure it works well for you. Have a look at our tips for getting the best dish you can!

• When you cut the beef, you want to find the direction of the grain and cut across it. This makes the meat more tender as it cooks. (see pictures below)
• After you tenderize the beef, ensure you rinse it really well. Baking soda is wonderful for tenderizing but tastes awful, so you want to rinse the beef thoroughly. 
• Ensure the broth is cold; this will prevent your cornstarch from becoming lumpy.
• When measuring the honey, if you first measure the sesame oil and then use the same spoon to measure the honey, the oil residue on the spoon will help the honey glide off.
• Have everything chopped and ready to go before you start cooking, as this is a quick cook. 
• Before adding the sauce to the pan/wok, give it a final stir, as the cornstarch often sinks to the bottom.

Why You'll Love This Beef with Ginger and Spring Onions

• It tastes just like your favorite takeout.
• The beef is melt-in-the-mouth tender.
• You can easily add extra veg to bulk up the meal.
• The tenderizing process means you can use a cheaper cut of meat.

Recipe Adaptations

These are all just suggestions and things that have worked in our test kitchen, but it is your dinner, so adapt it to suit your family. That is the beauty of cooking; we can all create our own delicious meals.

• Add extra veg: Bell Peppers, Asian greens, mushrooms, sugar snap peas, baby corn, beansprouts, carrots, broccoli, or cauliflower make delicious additions to the base recipe. Blanch harder vegetables in boiling water for 2-3 minutes before adding them to the stir-fry with the beef. Softer veg can be added straight to the stir-fry.
• Make it spicy: Add some chopped red chilis to the garlic and ginger to add a kick to your stir fry. Or add a sweet spiciness by adding sweet chili sauce instead of honey.
• Swap out the protein: This stir fry is equally delicious made with chicken, pork, or shrimp. I tenderize the pork and chicken in the same way.
• Vary the thickness of the sauce: If you like a runnier sauce, reduce the cornstarch to 1 tablespoon.

FAQ'S

Serving Suggestions

What to eat with Beef with Ginger and Spring Onions

This saucy stir fry is perfect with rice. My kids like it with fried rice, but I prefer plain white rice. You could also serve it over some plain or fried noodles.

If you want extra veggies, then stir-fried Asian greens like bok choy, choy sum or Chinese broccoli are all delicious, especially if cooked quickly with sliced garlic and a splash of soy or oyster sauce. You can also do the same with broccolini or snow peas.

What to drink with Beef with Ginger and Spring Onions

This Stir Fry Beef with Ginger and Spring Onion has some bold flavours, the savour umami of the beef and sauce, the zing of ginger and the mild onion sweetness of the spring onions. So you want a wine that can compliment those flavours without overpowering them.

If you are looking a white wine then an off-dry Riesling is a classic match for gingery stir fries. The hint of sweetness balances the heat of the ginger, while the acidity cuts through the richness of the beef and sauce. A crisp Spanish Albariño with citrus and saline notes works well if you want a fresh dry wine.

If you prefer red wine, then a Gamay has fresh acidity and a fruity brightness that works well with the pepperiness of the ginger and spring onion. In summer I like to serve it chilled.
Or for something different, if you can find it, a light juicy Zweigelt from Austria is a wonderful choice for this stir fry. It has sweet cherry notes and a bright freshness that balances the dish perfectly.

If you like a cocktail then my Lychee Martini is a delicate, slightly floral cocktail that compliments the aromatic zingy ginger and adds a lovely sweetness to balance the savouriness of the dish. If you aren't a fan of sweeter cocktails then a Whiskey and Soda over ice with a twist of lemon, has a nice warm to it that goes well with the ginger.