Ginger Scallion Beef Recipe

Slice and marinate the beef

Pat the flank steak dry with paper towels. Slice thinly against the grain into 1/8–1/4-inch strips. Place the sliced beef in a bowl and add 2 tbs light soy sauce, 1 tbs Shaoxing wine, 1 tsp cornstarch, 1 tsp vegetable oil, and 1/4 tsp ground white pepper. Toss to coat thoroughly. Marinate at room temperature for 15–20 minutes (or refrigerate up to 1 hour).

Prepare aromatics

Trim scallions: separate white parts from green tops. Slice the green tops thinly on the diagonal and set aside. Finely chop the white parts. Mince the garlic and julienne or mince the fresh ginger so it measures about 2 tbs.

Mix the sauce

In a small bowl combine 2 tbs light soy sauce, 0.5 tsp dark soy sauce (optional), 1 tbs oyster sauce, 1 tbs Shaoxing wine, 1/4 cup chicken or beef stock (or water), 1/2 tsp sugar and 1/2 tsp sesame oil. Stir to dissolve the sugar and set aside.

Heat the wok and sear beef

Set a wok or large skillet over high heat until very hot (a few minutes). Add 2 tbs vegetable oil and swirl to coat. Working in a single layer (cook in two quick batches if necessary to avoid crowding), add the marinated beef strips in a single layer. Stir-fry for 45–60 seconds until the edges brown but the interior is still slightly pink. Remove the beef to a plate and keep warm.

Cook aromatics

Reduce heat to medium-high. If needed, add a little more oil to the wok (about 1 tsp). Add the chopped white parts of the scallions, the minced garlic and ginger. Stir-fry for 20–30 seconds until fragrant but not burned.

Combine and finish the sauce

Return the seared beef to the wok and pour the prepared sauce over it. Toss quickly to combine. Taste and add up to 1/4 tsp salt if needed. If you prefer a slightly thicker sauce, mix 1 tsp cornstarch with 1 tsp water to make a slurry and stir it in; cook 30–60 seconds more until sauce thickens and becomes glossy.

Add scallion greens and finish

Stir in the sliced green scallion tops and toss for 10–15 seconds—just long enough for them to wilt slightly but remain bright. Turn off the heat and drizzle 1 tsp neutral oil or chile oil if using for shine and aroma. Give one final toss and transfer to a serving plate.