Beef and Ginger Stir Fry

When I think of a meal, I always think of rice plates. For Chinese people, we always think of what dish is a good rice plate to make a simple 1-2 person meal. Ginger and green onion beef (薑蔥炒牛肉) is always at the top of the list because of the simplicity of the wok tossed beef that tastes juicy yet tender with a gravy of delicious sauces that envelops the soy sauce and ginger seasonings. If you want to make a quick stir fry, there is nothing easier and more satisfying than a ginger and green onion beef stir fry. The ingredients can be prepared quickly, the beef can be cooked in a matter of minutes, you can have this dish ready in only 20 minutes. I hope you enjoy this recipe, please comment below if you made this one and let me know your thoughts!

What Type of Beef?

In restaurants, we use flank steak to make ginger green onion beef. I consulted with my father in law – he was owner and chef of a restaurant for 30 years – to get his input on how to attain the perfectly soft and tender texture. The key to making this beef tender is to go through a simple process of slapping the steak to help tenderizing, and using a mixture of cornstarch and water to marinate the meat for about an hour before cooking. This process breaks down the protein and tenderizes the meat to the epitome of softness. If you’re in  a rush, a quick stir fry will taste just fine, but if you want to have a more tender and soft texture, I’d advise you to give your flank steak some love and tenderize it before cooking! 

Ingredients

• 1 lb beef
• 1 thumb size ginger
• 2 sprigs of green onion
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp chicken bouillon
• 1 tsp cornstarch 
• 1 tbsp oil

Instructions

1. Rinse your flank steak and pat down dry. Take your flank steak and throw it on the cutting board a few times. Really slap the steak down as much as you can. In a bowl, mix the water and cornstarch together. In a prep bowl, mix flank steak and marinate and let it sit for an hour. 
2. Slice green onion into 2-inch increments. Discard the front and ends of the green onion.
3. In a wok, heat up on medium heat. Once the wok is warm, add in oil. When oil is translucent, add in beef, and stir fry until beef is browned. 
4. After beef is 80 percent cooked, take out beef. Turn down the heat to low, and add in ginger and green onion and stir fry for a minute till fragrant. Add in soy sauce, oyster sauce, chicken bouillon, and corn starch water until sauce thickens up. Taste sauce and make adjustments. Once sauce is boiling, add in beef and wok toss the beef and sauce together for 1 minute.
5. Serve beef right away and enjoy!

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