Chinese · Dinner
Beef With Ginger And Scallion
Beef flank stir-fried quickly in a hot wok with fresh ginger and scallion, seasoned with soy sauce, Shaoxing wine, and sesame oil. The beef stays tender and juicy from a brief cornstarch marinade before high-heat cooking, served over steamed rice.
$5
12 minsPrep
8 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
432Calories
34.2gProtein
18.6gFat
33.1gCarbs
4.3gSugar
2.1gFiber
1580mgSodium
93mgChol
5.4gSat Fat
690mgPotassium
55mgCalcium
4.2mgIron
2.6mcgVitamin B12
9.5mgVitamin C
gluten-free-adaptable
low-calorie
rich-umami
thirty-min-meals
hidden-gems
Instructions
1
Prep
Slice the beef flank thinly against the grain, then toss with 1 tbsp soy sauce, cornstarch, and sugar until evenly coated. Let sit 15 minutes.
2
Heat the vegetable oil in a wok over high heat until it shimmers, then add the beef in a single layer and sear 45 seconds per side until edges brown and centre stays pink.
3
Push the beef to the side, add the ginger, garlic, scallions, remaining soy sauce, Shaoxing wine, sesame oil, and white pepper to the wok, tossing over high heat 1 minute until bright green.
4
Plate
Spoon the beef and vegetables over steamed rice and serve immediately while hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g beef flank
- 2 tbsp2 tbsp soy sauce, for marinating
- 2 tsp2 tsp cornstarch
- 1 tsp1 tsp sugar-white
- 2.8 oz80g ginger-fresh
- 66 scallions, cut into 2-inch batons
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp vegetable-oil, for stir-frying
- 2 tbsp2 tbsp soy sauce, for the sauce
- 2 tbsp2 tbsp shaoxing-wine
- 2 tsp2 tsp sesame-oil
- 1/2 tsp1/2 tsp white-pepper
- 1 cup200g white-rice-cooked, to serve
