Craving a restaurant-quality beef stir-fry without the hefty price tag or complicated techniques? This Ginger & Green Onion Beef Stir-Fry recipe delivers tender, flavorful beef with a vibrant sauce, all made with readily available ingredients and simple steps. Forget tough, chewy beef – this recipe unlocks the secret to achieving perfectly tender strips every time, thanks to a clever marinating technique and a quick, high-heat stir-fry. The result is a dish bursting with fresh ginger and onion flavors, a delightful balance of savory and slightly sweet, and a texture that’s simply irresistible.
Imagine tender beef, glistening with a subtly sweet and savory sauce, nestled amongst vibrant green onions and fragrant ginger. This dish is easily adaptable to your spice preferences and existing pantry staples. Ready to create this culinary masterpiece in your own kitchen? Let's dive into the detailed step-by-step instructions below.
Tools Needed
- knife
- cutting board
- bowl
- freezer
- plastic wrap
- wok or large skillet
- vacuum sealer (optional)
Ingredients
Step-by-Step Instructions
Step 1. Prepare and Marinate the Beef
- Cut the beef against the grain into 2-3mm thick slices. Freezing the beef for an hour beforehand makes this easier.
- In a bowl, mix sugar, salt, and MSG with ice water until combined. Pour over the beef.
- Gradually add more ice water in 4-5 batches, mixing until the beef is sticky and shiny each time. This hydrates the meat.
- Add the egg white and mix evenly. Then, add the cornstarch and gently mix until the beef is coated.
- Cover and let the marinated beef rest for 30 minutes.
Step 2. Sear and Sauté Aromatics
- Heat oil in a wok or large skillet. Add a little oil to the beef before stir-frying to prevent sticking.
- Sear the beef on both sides until the surface changes color and it's about 70-80% cooked.
- Remove the beef and set aside. Add ginger to the pan and cook until fragrant. Then add garlic and green onion whites, stir-frying until fragrant.
Step 3. Create and Add the Sauce
- Return the beef to the pan. In a bowl, whisk together soy sauce, sugar, white pepper, dark soy sauce, Shaoxing wine, oyster sauce, water, and cornstarch. Pour the sauce over the beef and stir-fry until the sauce thickens.
Step 4. Finish and Garnish
- Sprinkle with green onion tops and stir quickly.
Read more: Crispy Salt & Pepper Shrimp: A Simple Chinese Prawn Recipe
Tips
- Use a leaner cut of beef for better affordability and tenderness.
- The ice water helps make the beef more elastic and absorb moisture better.
- The egg white adds a silky texture.
- Keep seasonings simple (sugar, salt, MSG) to make the beef versatile for various dishes.
- Vacuum seal and freeze leftover portions for up to 15 days.
Nutrition
- Calories: 400-500
- Fat: 20-30g
- Carbs: 25-35g
- Protein: 30-40g
FAQs
1. What's the secret to getting restaurant-style tender beef?
The key is a combination of proper marinating (using ingredients like soy sauce, cornstarch, and egg white) and a quick, high-heat stir-fry to seal in the juices and prevent toughness.
2. Can I use a different type of beef cut?
While flank steak or sirloin work best, you can experiment with other lean cuts. Just be sure to slice it thinly against the grain for optimal tenderness.
3. What if I don't have all the ingredients listed?
Feel free to substitute! For example, if you don't have Shaoxing rice wine, you can use dry sherry or even a splash of dry vermouth. Adjust seasoning to taste.
Mastering restaurant-quality beef at home is now within your reach. This simple yet effective technique ensures incredibly tender and flavorful results every time, elevating your weeknight meals to a new level. So, gather your ingredients and prepare to impress yourself and your loved ones with this Chinese chef's secret!