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In a small bowl, combine the soy sauce, dark soy sauce, oyster sauce, and Shaoxing wine (if using). Mix well and set aside.

Heat cooking oil in a wok or large pan over medium-high heat. Add the minced garlic, grated ginger, and the white and light green parts of the chopped scallions. Sauté until fragrant, about 30 seconds to 1 minute.
Add the ground beef to the wok. Sauté the beef, breaking it up with a spatula, until it is fully cooked and browned, about 3-4 minutes.

Pour in half of the prepared sauce mixture over the cooked beef. Mix well to coat the beef evenly. Remove the beef from the wok and set it aside.

Add a bit more cooking oil to the same wok if needed. Add the julienned carrots and shredded cabbage to the wok. Sauté until the vegetables are half cooked, about 2-3 minutes.

Return the cooked beef to the wok with the half-cooked vegetables. Pour in the remaining half of the sauce mixture.

Add the remaining green tops of the scallions and the sliced fresh chillis (if using) to the wok.

Stir everything together thoroughly, ensuring all ingredients are well combined and heated through. Serve immediately.


In a small bowl, combine the soy sauce, dark soy sauce, oyster sauce, and Shaoxing wine (if using). Mix well and set aside.

Heat cooking oil in a wok or large pan over medium-high heat. Add the minced garlic, grated ginger, and the white and light green parts of the chopped scallions. Sauté until fragrant, about 30 seconds to 1 minute.
Add the ground beef to the wok. Sauté the beef, breaking it up with a spatula, until it is fully cooked and browned, about 3-4 minutes.

Pour in half of the prepared sauce mixture over the cooked beef. Mix well to coat the beef evenly. Remove the beef from the wok and set it aside.

Add a bit more cooking oil to the same wok if needed. Add the julienned carrots and shredded cabbage to the wok. Sauté until the vegetables are half cooked, about 2-3 minutes.

Return the cooked beef to the wok with the half-cooked vegetables. Pour in the remaining half of the sauce mixture.

Add the remaining green tops of the scallions and the sliced fresh chillis (if using) to the wok.

Stir everything together thoroughly, ensuring all ingredients are well combined and heated through. Serve immediately.
