Beef with Ginger and Spring Onions

A detailed close-up capturing the glossy texture of tenderised beef strips coated in a Chinese brown sauce, tossed with bright green spring onions.

This Stir Fry Beef with Ginger and Spring Onions is packed with tender beef, zingy ginger and fragrant spring onions. It is perfect for busy nights and quicker than a takeout! Serive it with rice, noodles or veggies for an easy meal. I've included tips for getting tender takeaway-style beef every time. Plus Ideas to bulk it out with extra veg or switch up the flavours to suit your family.

5 from 1 vote

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Prep Time 15

Cook Time 10

Total Time 25

Course Main

Cuisine Chinese

Servings

Calories 386 kcal

Ingredients

For the beef

14 oz beef thinly sliced (Note 1)
1 tablespoon baking soda (Note 2)
1 tablespoon light soy sauce

For the sauce

1¼ cup chicken broth cold (Note 3)
2 tablespoons grated ginger
1½ tablespoons soy sauce
½ tablespoon sesame oil (Note 4)
1½ tablespoons honey (Note 4)
1½ tablespoons Chinese cooking wine (Note 5)
1 teaspoon light soy sauce
2 tablespoons cornstarch

For the stir fry

1½ tablespoons oil
6 spring onions cut 2-inch/5cm chunks (Note 6)
3 cloves garlic thinly sliced

Instructions

Start with tenderizing the beef.

Cut the beef into thin strips across the grain.
14 oz beef
Place in a non-metallic bowl and sprinkle with the baking soda. Stir gently to coat all of the beef. Then cover and let the beef marinate for 15 minutes.
1 tablespoon baking soda
Wash off the baking soda and rinse the beef several times. (See note 7)
Pat the beef dry with kitchen paper, sprinkle it with soy sauce, and set it to one side.
1 tablespoon light soy sauce

Next, make the sauce.

Add all the sauce ingredients into a large measuring cup/jug and stir well. Ensure the broth is cold to stop the cornstarch from clumping.
1¼ cup chicken broth
2 tablespoons grated ginger
1½ tablespoons soy sauce
½ tablespoon sesame oil
1½ tablespoons honey
1½ tablespoons Chinese cooking wine
1 teaspoon light soy sauce
2 tablespoons cornstarch

For the stir fry

Pour the oil into a heavy-based frying pan or wok and place over high heat.
1½ tablespoons oil
Once the oil is smoking, add the chopped green onions (be careful it can spit) and stir fry them for 1 minute to flavor the oil.
6 spring onions
Add the beef to the pan and cook for 2 minutes, stirring constantly.
Add the sliced garlic and stir constantly for 30 seconds.
3 cloves garlic
Give the prepared sauce another stir, then pour it into the pan. The sauce will thicken quickly, so stir it to coat your stir fry. (see note 8).
Serve immediately.

Notes

Go for rump steak, top sirloin, round steaks, flank steak, or skirt steak. The thinly sliced sizzle steaks are also good choices.
Baking soda is also known as bicarb of soda, bicarbonate of soda, and sodium bicarbonate. Don't get it muddled with baking powder that won't tenderize your meat.
When making the sauce, make sure the broth is cold; this will ensure the cornstarch/cornflour doesn't clump together. You can sub in veg broth or beef broth.
When measuring the honey, if you first measure the sesame oil first and then use the same spoon to measure the honey, the oil residue on the spoon will help the honey glide off.
You can buy Chinese cooking wine in the Asian section of the grocery store, but you can use dry sherry or sake if you can't find it. (See bulk of post for more information on Chinese Cooking Wine)
Green onions are also known as scallions in the US. They are known as Spring Onions in the UK and Australia.
Make sure you wash the beef really well to remove any traces of baking soda. It is incredible at tenderizing meat but tastes terrible, so you want to remove it.
The sauce thickens quickly to that authentic thick Chinese takeout-style sauce. If you aren't a fan of the thick coating takeaway style sauces, you can reduce the quantity of cornstarch to 1 tablespoon if you just want a thinner sauce.

Tried this recipe?Let us know how it was!

Nutrition

Nutrition is per serving

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