Ginger Scallion Beef
Ginger Scallion Beef
Ingredients
For the Beef and Aromatics
- 1 1/2 pounds beef sirloin, pre-velveted and cut into bite-sized pieces
- 1/2 cup cooking oil, plus 2 tablespoons, divided
- 1 white onion, roughly chopped into 1-inch pieces or wedges
- 1 bunch green onions, cut into 2-inch pieces, white and green parts separated
- 2 cloves garlic, minced
- 1 inch fresh ginger, peeled and thinly sliced
For the Sauce
- 1/2 cup water
- 2 tablespoons dark soy sauce
- 2 tablespoons oyster sauce
- 1/2 teaspoon chicken powder
- 1 teaspoon granulated sugar
- 1 tablespoon Chinese cooking wine
- 1 teaspoon sesame oil
For the Slurry
- 1 tablespoon potato starch
- 2 tablespoons water
For Serving
- 4 cups steamed rice, cooked
Instructions
- 1
Prepare the sauce: In a small bowl, whisk together the 1/2 cup water, dark soy sauce, oyster sauce, chicken powder, and granulated sugar. Set aside.
⏱️ 2 min
- 2
Prepare the potato starch slurry: In another small bowl, whisk together the potato starch and 2 tablespoons of water until smooth. Set aside.
⏱️ 1 min
- 3
Heat a large wok or a heavy-bottomed skillet over high heat until smoking. Add 1/2 cup of cooking oil. Once the oil is shimmering, carefully add the pre-velveted beef in a single layer. Fry the beef for 2-3 minutes, stirring occasionally, until browned and cooked through. Remove the beef with a slotted spoon and set aside, draining excess oil.
⏱️ 5 min
- 4
Carefully pour out most of the oil from the wok, leaving about 2 tablespoons. Return the wok to high heat. Add the white onion, white parts of the green onions, minced garlic, and sliced ginger. Stir-fry for 1-2 minutes until fragrant.
⏱️ 3 min
- 5
Deglaze the wok by adding the Chinese cooking wine, scraping up any browned bits from the bottom.
⏱️ 1 min
- 6
Pour the prepared sauce mixture into the wok and bring to a simmer. Stir in the potato starch slurry, a little at a time, until the sauce thickens to your desired consistency.
⏱️ 2 min
- 7
Return the cooked beef to the wok. Add the green parts of the green onions. Toss everything together to coat the beef evenly with the sauce. Stir in the sesame oil.
⏱️ 2 min
- 8
Serve immediately over steamed rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
For the Beef and Aromatics
- 1 1/2 pounds beef sirloin, pre-velveted and cut into bite-sized pieces
- 1/2 cup cooking oil, plus 2 tablespoons, divided
- 1 white onion, roughly chopped into 1-inch pieces or wedges
- 1 bunch green onions, cut into 2-inch pieces, white and green parts separated
- 2 cloves garlic, minced
- 1 inch fresh ginger, peeled and thinly sliced
For the Sauce
- 1/2 cup water
- 2 tablespoons dark soy sauce
- 2 tablespoons oyster sauce
- 1/2 teaspoon chicken powder
- 1 teaspoon granulated sugar
- 1 tablespoon Chinese cooking wine
- 1 teaspoon sesame oil
For the Slurry
- 1 tablespoon potato starch
- 2 tablespoons water
For Serving
- 4 cups steamed rice, cooked
Instructions
- 1
Prepare the sauce: In a small bowl, whisk together the 1/2 cup water, dark soy sauce, oyster sauce, chicken powder, and granulated sugar. Set aside.
⏱️ 2 min - 2
Prepare the potato starch slurry: In another small bowl, whisk together the potato starch and 2 tablespoons of water until smooth. Set aside.
⏱️ 1 min - 3
Heat a large wok or a heavy-bottomed skillet over high heat until smoking. Add 1/2 cup of cooking oil. Once the oil is shimmering, carefully add the pre-velveted beef in a single layer. Fry the beef for 2-3 minutes, stirring occasionally, until browned and cooked through. Remove the beef with a slotted spoon and set aside, draining excess oil.
⏱️ 5 min - 4
Carefully pour out most of the oil from the wok, leaving about 2 tablespoons. Return the wok to high heat. Add the white onion, white parts of the green onions, minced garlic, and sliced ginger. Stir-fry for 1-2 minutes until fragrant.
⏱️ 3 min - 5
Deglaze the wok by adding the Chinese cooking wine, scraping up any browned bits from the bottom.
⏱️ 1 min - 6
Pour the prepared sauce mixture into the wok and bring to a simmer. Stir in the potato starch slurry, a little at a time, until the sauce thickens to your desired consistency.
⏱️ 2 min - 7
Return the cooked beef to the wok. Add the green parts of the green onions. Toss everything together to coat the beef evenly with the sauce. Stir in the sesame oil.
⏱️ 2 min - 8
Serve immediately over steamed rice.
⏱️ 1 min