Beef with Ginger & Spring Onions

Name: Beef with Ginger & Spring Onions
Prep time: 30 min
Cook time: 10 min
Yield: 2 to 3 servings
Cuisine: Chinese Menu
Ingredients: Sirloin Steak — 450g; Bicarbonate of Soda — ¼ tsp; Cornflour — 2 tsp; Shaoxing Wine — 1 tbsp; Soy Sauce — 1 tbsp; Water — 60ml; Cornflour — 2 tsp; Oyster Sauce — 2 tbsp; Sesame Oil — 1 tsp; Spring Onions — 4; Ginger — 25g; Garlic — 3 cloves; Vegetable Oil — 2 tbsp

Beef with Ginger & Spring Onions is a sophisticated Cantonese classic that embodies the principle of "clear and clean" flavours. Unlike heavier dishes that rely on thick, sugary sauces, this stir-fry uses the sharp, aromatic heat of fresh ginger to highlight the natural richness of the beef. It is a masterclass in elegance and simplicity.

Cuisines

Cooking Instructions

Preparation: 30 minutes
Cooking: 10 minutes

Servings: 2 to 3

Notes:

Placing the sirloin steak in the freezer for 30 minutes prior to slicing makes it easier to cut into thin, uniform slices.

Always slice the beef across the grain to ensure maximum tenderness.

Bicarbonate of soda acts as a natural meat tenderiser during marinating.

Turning off the heat before adding the green spring onion tops prevents them from wilting completely, maintaining a vibrant color and fresh crunch.

Slice and Marinate the Beef
Thinly slice the sirloin steak across the grain. In a bowl, combine the sliced beef with the bicarbonate of soda, cornflour, Shaoxing wine, and soy sauce, mixing thoroughly by hand. Leave to marinate for at least 30 minutes.

Prepare Aromatics and Sauce
Slice the spring onions diagonally into 5cm pieces, keeping the white stems and green tops separate. Thinly slice the ginger and finely chop the garlic. In a small bowl, whisk together the water, cornflour, oyster sauce, and sesame oil until smooth.

Sauté Aromatics
Heat vegetable oil in a wok over medium-high heat. Add the sliced ginger and fry until fragrant, then add the chopped garlic and stir-fry for 30 seconds.

Sear the Beef
Push the ginger and garlic to the side of the wok. Add the marinated beef slices in a single layer and sear undisturbed for 30 seconds, then flip and sear the other side. Stir-fry together until browned.

Thicken and Finish
Re-whisk the sauce mixture and pour it into the wok, stirring continuously as it thickens into a glossy glaze. Toss in the white spring onion stems and cook for 15 seconds. Turn off the heat, stir through the green spring onion tops using residual heat, and serve hot.