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.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
Bloom
Add garlic and ginger to the wok over high heat, toss 30 seconds until fragrant and golden at the edges.
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.
Plate
Transfer to bowls over steamed jasmine rice and serve immediately.
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