Ginger Scallion Beef

Prep:30minCook:30min

One of my favorite asian beef dishes and the only way I could get my little sister to eat ginger! This dish is actually found by a Chinese Chef in the land of hockey aka Canada. It is said that George Wong, a chef from northern China, invented it at the Silver Inn Restaurant on Centre Street North in Calgary in the 1970s. If it's true then, thank you Mr. Wong! This recipe is perfect for dinner or lunch, quick and easy fix too (asian household usually have all the ingredients in the pantry). All you need to do is whipped it up, cook some rice and voila.. dinner is served. I'll add some cover photos soon, until then, adiós 🤎

Updated at: Thu, 17 Aug 2023 06:35:06 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per serving

Calories791.6 kcal (40%)

Total Fat50.1 g (72%)

Carbs21.5 g (8%)

Sugars2 g (2%)

Protein64 g (128%)

Sodium2841.5 mg (142%)

Fiber1.8 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

300 grambeef

rawon beef, sliced half-frozen steak

2 stalkScallion

1 thumbginger

For the beef marinade

¼ tspbaking soda

1 Tbspsoy sauce

1 Tbspcornstarch

½ tspblack pepper

2 Tbspwater

1 Tbspneutral oil

For the sauce

100mlwater

1 tspworcestershire

1 tspsesame oil

1 tspsoy sauce

1 Tbspoyster sauce

2 tspCornflour

1 TbspChinese rice wine

or mirin

Instructions

Step 1

First off, if you choose to use steak, make sure it is half-frozen when you are preparing to sliced it. Do not sliced to thinly, sliced around 1/2 - 1 cm thickness.

Step 2

Marinade beef using all the ingredients listed and set aside for 5-15 minutes.

Step 3

now prepare the sauce and set aside while you prepare the ginger and the scallion.

Step 4

peel the ginger and slice thinly (so you can actually eat the ginger without wincing) and sliced the scallion horizontally.

Step 5

After all of the preparations are done, we can go on to the sautee stage yay!

Step 6

Heat up 3-4 tbsp of oil in a pan or wok over medium-high heat. Once heated, add in the beef and quickly stir fry it until about 80% cooked.

Step 7

set aside and add 1 tbsp of oil, then insert you ginger and scallions. sautéed until fragrant and the ginger and scallion are slightly charred and soften.

Step 8

Add the beef back and pour the bowl of sauce to the pan and give it a quick stir. As you stir, you should see the sauce thickens in itself. If it's too runny, you can add more cornstarch mixed with water! (1 tsp cornstarch = 1 tbsp water)

Step 9

taste, add salt of necessary or in my case, more black pepper.

Step 10

When done, transfer to a plate. Best served hot with a bowl of hot steaming rice or some garlic noodles!