Beef Ginger Scallion Recipe

Slice and toss

Pat the flank steak dry. Using a sharp knife, slice the steak thinly across the grain into roughly 1/8–1/4 inch strips. Place the slices in a bowl.

Add 1 tablespoon cornstarch, 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine, 1 teaspoon vegetable oil and (if using) 1 teaspoon baking soda to the sliced beef. Mix thoroughly so each piece is coated. Marinate at room temperature for 15 minutes or refrigerate up to 1 hour. (Baking soda speeds tenderizing; rinse if marinated longer than 1 hour.)

Prepare aromatics: peel and julienne the ginger into thin matchsticks (about 2 tablespoons). Mince 1 teaspoon garlic. Trim the scallions: separate the white and light-green parts from the dark-green tops. Slice the white/light-green parts thinly on a bias; reserve dark-green tops for garnish and final stir.

In a small bowl, combine 2 tablespoons light soy sauce, 1 teaspoon dark soy sauce (optional), 1 tablespoon oyster sauce, 1 tablespoon Shaoxing wine, 1 teaspoon sugar, 1 teaspoon white pepper, and 3 tablespoons chicken stock or water. Stir until sugar dissolves. Add 1 teaspoon sesame oil and set the sauce aside.

Heat a wok or large heavy skillet over high heat until very hot (a drop of water should sizzle and evaporate immediately). Add 3 tablespoons neutral oil and swirl to coat.

When the oil is shimmering and just beginning to smoke, add the marinated beef in a single layer. Do not overcrowd — if necessary, cook in two batches. Stir-fry the beef quickly for 1–2 minutes until it is mostly browned but still slightly pink inside; remove the beef to a plate and keep warm. This quick sear preserves juiciness.

Lower the heat to medium-high and add a small tablespoon of oil if the wok is dry. Add the julienned ginger and the sliced white/light-green parts of the scallions. Stir-fry for 30–45 seconds until fragrant and the ginger softens—do not let it burn.

Add the minced garlic and stir 10–15 seconds more until aromatic. Immediately pour in the prepared sauce, scraping any browned bits from the wok. Let the sauce come to a gentle simmer for 20–30 seconds to meld flavors and thicken slightly (cornstarch from the beef will help).

Return the seared beef and any accumulated juices to the wok. Toss continuously to coat the beef in the sauce and to finish cooking—about 30–60 seconds. Taste and adjust seasoning (add a pinch of salt or a dash more soy if needed).

Stir in the reserved dark-green scallion tops and 1 teaspoon sesame oil. Toss for 10 seconds to wilt the greens slightly but keep their bright color.

Transfer the Beef Ginger Scallion to a serving platter. Garnish with optional cilantro leaves and toasted sesame seeds. Serve immediately with steamed rice or noodles.