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Create a tender, juicy, and effortlessly delicious Ginger and Scallion Beef stir-fry at home using simple ingredients. This easy ginger beef recipe is ready in just 15 minutes!
Ginger Beef Recipe
Ginger and Scallion Beef, a classic in Cantonese cuisine, brings together simple yet bold flavors. Ginger Beef originates from Guangdong (Canton) province in China. It’s a popular dish in Cantonese cuisine.
Thin slices of beef are quickly marinated in soy sauce, rice wine, and cornstarch to tenderize and add a savory touch. The star ingredients, ginger and scallions (also known as green onion or spring onion), are then stir-fried with the beef.
Ginger adds a zesty kick with its spicy aroma, complementing the rich beef. Scallions contribute a fresh crunch and mild sweetness, the vibrant green color enhances both flavor and appearance.
The zesty ginger and fresh green onion combinations elevate the beef, making it a flavorful and satisfying meal, especially when served with a bowl of steaming white rice.
This ginger beef recipe was the very first Chinese recipe I mastered when I started cooking. It’s one of my favorite beef stir fry recipes, other than Mongolian Beef, Sesame Beef, and Onion Scallion Beef.
Ginger Beef Stir Fry
In Chinese cuisine, “jiang cong” (姜葱), which literally translates to ginger scallion (or ginger spring onion), is a revered combination often used in stir-fries.
To achieve the best ginger beef stir fry, start by slicing the beef thinly against the grain to ensure tenderness. It’s crucial to have all ingredients prepped, measured, and ready near the wok or skillet. When cooking, spread the beef in a single layer in the wok or skillet for even cooking.
Fresh ginger and scallions are essential for enhancing the flavors of this dish.
Variation and Subtitution: If you’re not fond of beef, you can also enjoy the delightful pairing of ginger and scallion chicken or with seafood such as ginger and scallion crab and ginger scallion fish.
Ginger Beef Ingredients
This classic Chinese meal calls for the following ingredients:
- beef flap meat, beef tenderloin, or beef flank steak
- ginger
- scallions or spring onions. Feel free to use them abundantly in this recipe. The fresh, vibrant flavor will enhance the dish, adding a delightful aroma and taste.
Brown Sauce Ingredients
For the ginger scallion sauce, combine the following ingredients:
- oyster sauce
- Maggi seasoning
- sesame oil
- water
- cornstarch
- dry sherry or Shaoxing wine (optional)
- sugar
- salt
- white pepper powder
Cooking Tip: When preparing ginger beef stir fry recipe, you have the option of using either young or old ginger. Young ginger imparts a mild and subtle ginger flavor, whereas old ginger delivers a stronger and more intense taste to your sauce. Both types of ginger can be used depending on your preference for the level of ginger flavor in your dish.
How To Make Ginger Scallion Beef
Step 1. Coat the sliced beef with corn starch and let it sit for 10 minutes. Mix all the sauce ingredients together and set them aside.
Step 2. In a wok or skillet, heat the oil over high heat until very hot. Stir-fry the ginger until fragrant, then add the beef slices and continue stir-frying for a few minutes until cooked through.
Step 3. Add the sauce and stir-fry a couple of times until it thickens. Then, add all the scallions, stir the dish until well combined.
Step 4. The best way to enjoy freshly cooked beef with ginger and scallion stir-fry is alongside a steaming bowl of white rice.
Helpful Tips For Home Cooks
- Slice the beef into thin, equal bite-sized pieces. Once in the wok or skillet, spread the meat in a single layer to ensure even cooking.
- Tenderize the sliced beef by coating it with corn starch. This process, known as velveting in Chinese cooking, results in incredibly tender beef.
- The wok or skillet should be fully heated before stir-frying. You’ll know it’s reached the optimum heat when a swirl of white smoke appears on its surface.
- Prepare the ginger scallion sauce in a small bowl by mixing all the ingredients. Make sure any corn starch is fully dissolved. Give the sauce a quick stir before adding it to the stir-fry to ensure even distribution. Aim for a light coating of sauce on the ingredients for an authentic Chinese stir-fry.
Mastering Perfect Chinese stir-frying techniques enables you to create restaurant-quality Chinese dishes in the comfort of your own home.
Frequently Asked Questions
The best cuts of beef are those that are tender and slice thinly, such as flank steak, sirloin, or tenderloin. You want a cut that will cook quickly and remain tender after stir-frying.
Absolutely yes! You can substitute chicken or pork for beef in a ginger scallion dish. You can also make it with seafood such as fish, crab and clams. Adjust the cooking times accordingly as different proteins may require slightly different cooking times to ensure they are fully cooked through.
This is a healthy dish, especially if lean cuts of beef are used and it’s served with plenty of vegetables and served with whole grains like steamed brown rice.
Yes! You can make a vegetarian version using tofu or tempeh instead of beef. Cut the tofu or tempeh into equal size pieces and stir-fry according to the recipe. This provides a similar flavor profile without meat.
This recipe is only 494 calories per serving.
What To Serve With Ginger Beef
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Ginger and Scallion Beef Recipe
Ingredients
- 8 oz (230g) beef flap meat, beef tenderloin or beef flank steak, sliced
- 1 teaspoon cornstarch
- 2 tablespoons oil
- 1 inch (2.5cm) ginger, peeled and thinly shredded
- 3 stalks scallions, cut into 2-inch (5cm) lengths
Sauce:
- 1 tablespoon oyster sauce
- 1 teaspoon Maggi seasoning
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 4 tablespoons water
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 3 dashes white pepper powder
- 1/2 tablespoons dry sherry , or Shaoxing wine, optional
Instructions
- Coat the sliced beef with cornstarch and let it sit for 10 minutes. In a separate bowl, mix all the Sauce ingredients together and set them aside.
- In a wok or skillet, heat the oil over high heat until very hot. Add the ginger and stir-fry until fragrant, then add the beef slices. Continue stir-frying for a few minutes until the beef is cooked through.
- Add the sauce and stir-fry for a couple of minutes until it thickens. Then, add all the scallions and stir until well combined.
- The best way to enjoy freshly cooked beef with ginger and scallions is alongside a steaming bowl of white rice.
Notes
- Slice the beef into thin, bite-sized pieces. Once in the wok or skillet, spread the meat in a single layer to ensure even cooking.
- Tenderize the sliced beef by coating it with corn starch. This process, known as velveting in Chinese cooking, results in incredibly tender beef.
- Ensure the wok or skillet is fully heated before stir-frying. You’ll know it’s reached the optimum heat when a swirl of white smoke appears on its surface.
- Prepare the ginger scallion sauce in a small bowl by mixing all the ingredients. Make sure any corn starch is fully dissolved. Give the sauce a quick stir before adding it to the stir-fry to ensure even distribution. Aim for a light coating of sauce on the ingredients for an authentic Chinese stir-fry.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recepi and it is VERY DELICIOUS!
Thank you for your comment.
They have this dish at my local Chinese restaurant: Beef with ginger and scallions. But they also have Mongolian beef. What’s the difference? I can’t be the same as they wouldn’t have both dishes on their menu.
Thanks
Similar but slightly different.
Hi, I followed your recipe to the letter and it came out looking and tasting restaurant quality! Will definitely be following your website for more good stuff when cooking for my fiance. xx
Awesome and congrats! Yes you will. :)
I used minced meat instead since that was what I had in the freezer.
It tasted great!
Hi what type of maggi seasoning do you use?
Regular Maggi seasoning.
Hi Rasa – I will surely try this recipe. I love beef and I love quick recipes ☺️.
Just a small correction. You wrote in Step #2 “All scallions” but I think you meant “Add scallions”? Thanks.
This was delicious ! Followed exact and as a side dish I sautéed mushrooms and asparagus with 1 tsp or so of hoisin sauce and a bit of chicken broth (1/4 c) so delish !
Thanks for trying my recipe!
I had a beautiful piece of venison backstrap and needed a recipe to do it justice. Your sauce was to die for … it was meant for 2 meals but sadly I couldn’t stop … will need to cook something else for next meal.
Thank you !