January 29, 2007
Stir Fried Beef With Ginger And Spring Onions
This is an easy Chinese recipe for anyone who wants to dish out a quick Chinese stir-fry at the end of a hectic day (as if my day was so hectic I needed this) :)
The real reason why I had cooked this was because my fresh rice noodles had gone bad, so I could not make Beef Hor Fun. Now let’s see… the last time I used half that packet of 2 lb rice noodles for my Char Kway Teow was… OMG! it was the beginning of this month! No wonder!
I should have either used all of it that time or put the remainder in the freezer. I have since learnt my lesson.
Anyways, since I already bought my beef flank steak (about 0.8lb for $5.87), I quickly rummaged through my refrigerator and pantry to see what I could use to dish out something from that chunk of beef.
Thankfully, I had these:
Ingredients (Serves 3-4):
- 0.8 - 1 lb beef flank steak (cut across the grain into thin slices)
- 3 slices ginger
- 2 cloves garlic, sliced
- 3 stalks spring onion, cut into 1.5″ lengths, diagonally (they look nicer when cut diagonally)
- 1 tsp oyster sauce
- 1/2 cup corn starch solution (made from 1/2 tsp corn starch dissolved in cool water)
Seasoning for beef:
- 1/2 tsp salt (not so much salt here because you are going to add oyster sauce during the stir fry process)
- a few dashes white pepper
- 1/2 tsp corn starch
- 2 tsp Chinese cooking wine (I used rice wine)
Cooking Method:
1. Mix beef with seasoning ingredients. Set aside for 15-30 mins.
2. Heat up 2 tbsp vegetable oil in wok. Medium heat. When oil is hot enough, add sliced ginger and garlic and stir fry until lightly browned and fragrant.
3. Add beef to wok and stir fry well until color of beef changes. Add spring onions and oyster sauce. Mix well.
4. Add corn starch solution a little at a time until desired gravy thickness.
5. Serve with plain white rice.
Cook’s Tips:
1. In order to get thin slices, you can freeze the fresh beef for about 30 mins in the freezer before cutting; or if taken out from the freezer, let it defrost for about 5 hours in the fridge then take it out to cut.
2. For leftovers, I reheated the beef in the oven (broil at 450F) until they turned slightly more brown. Then I served them with dry Instant Noodles and Dodo Fishballs, topped with spring onions. Delicious.
Bite This!
More recipes:
Chicken Recipe (5) - Spring Onion Chicken
Stir Fried Spaghetti With Black Peppered Beef
Fried Potatoes With Beef Easy Chinese Recipe Made Un-Easy By A Baby
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January 29th, 2007 at 10:52 pm
oooh, this one too wasted to eat with rice, can use green onion waffle wrap wrap yummys :)
January 29th, 2007 at 10:59 pm
Green onion waffle wrap sounds like roti prata with green onion inside. Fajitas Chinese style? :)
January 30th, 2007 at 12:15 am
Coincidently, I made some ginger and scallions chicken…will post soon. :)
January 30th, 2007 at 9:40 am
Looks really good.
January 30th, 2007 at 1:27 pm
yah! i have most of the ingredients for this one. :) yummi. i haven’t really cooked w/ beef yet. hehe.
January 30th, 2007 at 3:03 pm
Can also wrap with lettuce and eat it the Korean way!:D
OMG! I did the same dish as RM?! All our ginger and scallions are out!
January 30th, 2007 at 5:01 pm
RM - I can’t wait to see what you have so that I can use up the rest of my ginger and scallions!
Sue - It is! And simple too.
BuddingCook - That’s what I like about Chinese cooking! The ingredients are more or less the same each time.
Tiga! Korean beef is a bit sweet ya? Dunno what sauce they use. Must ask Sue!
January 30th, 2007 at 7:42 pm
Is that a wok or a very deep pan?
January 30th, 2007 at 8:29 pm
I’ve been wanting to cook Black Pepper Beef for a long time (another one of my intended experiments) but I think this will do fine. Now…let’s go to market to buy ‘em beef!
January 30th, 2007 at 10:44 pm
About the watery vanilla cream filling, I don’t know. Sometimes I don’t follow the instructions completely, improvish a little bit and if watery, add more starch or powder and cook longer to evaporate the water. ;P
January 31st, 2007 at 5:45 am
Heyo yich! haha I just wanna say that as I start to explore stir fry chinese food now, you’re blog has been extremely helpful with all the recipes. Thanks!
January 31st, 2007 at 5:51 am
I love the spring onions, I love them more than meat sometimes. (i think you all call me nuts haha). Spring onions stir fried with meat always taste so so good!
I love stir fry beef with celery too!
January 31st, 2007 at 10:23 pm
DF - I am using a flat bottom wok cos I have an electric stove. A very deep pan will be called a skillet?
PP - I think Black Pepper Beef needs course black pepper izit? I’ll wait for your recipe!!
RM - this comment is meant for the next post. LOL!
Yummie Dummies - You are welcome! Easy is the keyword here :)
KM - I saw a recipe somewhere whereby the chef rolled up thin beef slices with spring onion in between. If I can find it again, I’ll make it to see if that works for me. I like the taste and fragrance of spring onions too!
February 1st, 2007 at 4:14 pm
no lah, its those taiwanese green onion pancake, you can find them in frozen section in ranch 99, very nice, they got sesame flavored ones too :)
February 1st, 2007 at 5:12 pm
Oh. Then I would probably have seen them before but dare not try. Now that I got endorsement from you regarding the taste, I may buy one packet to try the next time I see it :)
February 4th, 2007 at 4:59 pm
Rather than black pepper beef (which yes, you will need coarse pepper corns), I cooked this last Thursday. Coming right up ;)
February 4th, 2007 at 6:28 pm
Yum yum!
February 8th, 2007 at 5:06 pm
[…] This is my very first foray into stir frying beef. After taking inspiration from Simcooks, I proceeded to the supermarket, bought myself some beef flank slices, spring onions and ginger and did this. As I did not memorise her recipe, I more or less guessed the seasoning involved. There was an added bit of anxiety as we had two friends over for dinner and I was going to serve them something I am cooking for the first time. Glad they liked it […]