Chinese · Lunch
Cantonese Ginger Beef Stir-Fry
Velveted beef tossed with fresh ginger, spring onion, and a clean oyster sauce glaze, a quick Cantonese stir-fry that anchors Chinese restaurant menus worldwide.
$
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
680Calories
38gProtein
24gFat
78gCarbs
8gSugar
2gFiber
720mgSodium
76mgChol
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Instructions
1
Prep
Toss 360g sliced beef with 2 tsp cornstarch, 0.5 tsp baking soda, and 2 tsp Shaoxing wine. Marinate 10 minutes. Mince 4 garlic cloves, cut 60g ginger into matchsticks, slice 6 spring onions into 5cm lengths. Mix 4 tbsp oyster sauce, 2 tbsp soy sauce, 1 tsp sesame oil, 1 tsp sugar. Combine 1 tsp cornstarch with 2 tbsp water.
2
Sear
Heat 4 tbsp oil in a wok over high heat until smoking. Lay beef in a single layer (work in two batches if needed to avoid crowding), sear 1 to 2 minutes without moving until browned. Toss once, cook 30 seconds more. Remove and set aside.
3
Bloom
Add garlic and ginger to the wok over high heat, toss 30 seconds until fragrant and golden at the edges.
4
Glaze
Pour sauce into the wok, stir 20 seconds. Add cornstarch slurry, cook 20 seconds until glossy and thickened. Return beef, add spring onion, toss once to combine.
5
Plate
Transfer to bowls over steamed jasmine rice and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g (12.7 oz) beef sirloin or flank
- 60g (2.1 oz) fresh ginger
- 6 scallions
- 4 garlic cloves
- 4 tbsp oyster sauce
- 2 tbsp light soy sauce
- 1 tsp sesame oil
- 1 tsp sugar
- 2 tsp cornstarch
- 0.5 tsp baking soda
- 2 tsp Shaoxing rice wine
- 2 tbsp water
- 4 tbsp neutral oil
- 400g (14.1 oz) jasmine rice