GINGER AND SCALLION BEEF
Ginger and Scallion Beef - Tender, juicy, and super delicious ginger and scallion beef recipe. Make ginger and scallion beef at home with simple ingredients and 15 minutes.
Provided by Rasa Malaysia
Categories Chinese Recipes
Time 15m
Number Of Ingredients 14
Steps:
- Coat the sliced beef with the cornstarch for 10 minutes. Combine all the Sauce ingredients, mix well and set aside.
- In a wok, heat up the oil until very high heat, stir-fry shredded ginger until fragrant. Toss in beef slices and continue to stir-fry for a few minutes, or until beef is cooked. Add in the Sauce and stir-fry a couple of times or until the sauce thickens. All scallions, stir dish out and serve with steamed rice.
Nutrition Facts : Calories 494 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 79 milligrams cholesterol, Fat 41 grams fat, Fiber 2 grams fiber, Protein 21 grams protein, SaturatedFat 22 grams saturated fat, ServingSize 2 people, Sodium 889 milligrams sodium, Sugar 3 grams sugar
BEEF AND SCALLION STIR-FRY
Hoisin sauce has a rich, sweet flavor; look for it in the Asian section of your market.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 25m
Number Of Ingredients 10
Steps:
- In a small bowl, whisk together 3/4 cup water, hoisin sauce, vinegar, cornstarch, 3/4 teaspoon salt, and 1/2 teaspoon red-pepper flakes; set aside.
- Heat 1 tablespoon oil in a 12-inch nonstick skillet over high heat. In two batches, cook steak until lightly browned, turning once, about 2 minutes per batch. Transfer to a plate.
- Add remaining teaspoon oil to pan along with garlic and whites of scallions. Cook, tossing often, until fragrant, about 1 minute. Whisk hoisin mixture to combine; add to pan along with scallion greens.
- Return meat to pan; cook, tossing to coat steak with sauce, 1 minute. Remove from heat. Serve immediately, over rice and sprinkled with red-pepper flakes, if desired.
Nutrition Facts : Fat 17 g, Fiber 1 g, Protein 31 g
CHILI BEEF STIR-FRY WITH SCALLIONS AND SNOW PEAS
Provided by Aida Mollenkamp
Categories main-dish
Time 25m
Yield 3 to 4 servings
Number Of Ingredients 13
Steps:
- Whisk the chili-garlic sauce, soy sauce, mirin, honey, sesame oil, and cornstarch together in a small bowl and set aside. Cut the beef lengthwise along the grain into 3 or 4 (2-inch) wide pieces. Slice each piece of beef across the grain into paper thin pieces, about 1/8-inch thick. Pat the beef dry and season well with salt and pepper, to taste.
- Heat 1 tablespoon of the oil in a medium nonstick skillet over high heat just until smoking. Add the beef and cook, stirring rarely, until well browned, about 4 to 5 minutes. Remove to a plate.
- Return the skillet to the stove over medium-low heat. Add the remaining 1 tablespoon of oil, half of the scallions, the garlic, and the ginger, and cook until just fragrant and starting to color, about 30 seconds. Stir in the snow peas, and cook, stirring occasionally, until bright green, about 2 minutes. Whisk in the chili-garlic sauce mixture, then remove the pan from the heat, and add the beef and accumulated juices. Toss to coat and transfer to a serving platter. Serve immediately sprinkled with remaining scallions.
Nutrition Facts : Calories 436 calorie, Fat 20.5 grams, SaturatedFat 4 grams, Cholesterol 50 milligrams, Sodium 1162 milligrams, Carbohydrate 21 grams, Fiber 4 grams, Protein 37 grams, Sugar 12 grams
BEEF WITH SCALLIONS
Provided by Craig Claiborne
Categories dinner, easy, quick, main course
Time 10m
Yield 6 or more servings
Number Of Ingredients 9
Steps:
- Cut the flank steak crosswise in half, and place each half on a flat surface. Holding a knife or cleaver parallel to the center of the meat, cut the steak in half. Stack the halves and cut the meat crosswise into very thin shreds.
- Put the meat into a mixing bowl. Blend the soy sauce, wine and sugar, and pour the mixture over the meat. Blend with the fingers.
- Heat half of the oil in a wok or skillet, and when it is very hot, add the beef mixture, garlic, ginger and salt. Cook about 30 seconds over very high heat, stirring constantly. Spoon the mixture into a serving dish.
- Heat the remaining oil in a wok or skillet, and add the scallions. Cook, stirring rapidly, about 20 seconds. Scatter the scallions over the beef and serve.
Nutrition Facts : @context http, Calories 217, UnsaturatedFat 13 grams, Carbohydrate 4 grams, Fat 16 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 3 grams, Sodium 217 milligrams, Sugar 1 gram, TransFat 0 grams
BEEF AND SCALLION STIR-FRY
Crisp scallions provide the vegetable base for this tasty stir-fry. If the scallions are particularly thick, cut the white parts in half lengthwise; they will cook through more quickly.
Yield serves 4
Number Of Ingredients 11
Steps:
- In a small bowl, whisk together the water, hoisin sauce, vinegar, cornstarch, 3/4 teaspoon salt, and 1/2 teaspoon red-pepper flakes.
- Heat 1 tablespoon oil in a large skillet over high. Pat-dry steak with paper towels. In two batches, cook steak until lightly browned, turning once, about 2 minutes per batch. Transfer meat to a plate.
- Add remaining teaspoon oil to skillet along with garlic and white parts of scallions. Cook, tossing often, until fragrant, about 1 minute. Whisk hoisin mixture to combine; add to pan along with scallion greens.
- Return meat to pan; cook, tossing to coat steak with sauce, 1 minute. Remove from heat. Serve immediately over rice and sprinkled with more red-pepper flakes, as desired.
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BEEF STIR-FRY WITH GINGER AND SCALLION (WITH 12 IMPORTANT TIPS)
From tasteasianfood.com
Reviews 1Calories 558 per servingCategory Main
- The right way to cut the beef. Sirloin is best for stir-fries. But you can use a cheaper cut of beef like flank steak. The meat should be cut into small pieces for beef stir-fry.
- The ginger. Use young ginger for ginger and scallions beef stir-fry. The aroma, texture, and flavor of ginger depend on its harvest. Fresh young ginger has a tangy flavor, warmth and mellow sweetness that compliments the beef.
- The scallion. Scallion is often used as aromatic in beef stir-fry due to its unique Asian flavor. It is added to the wok in the final step, as it takes seconds to cook.
- The seasonings. Most street food vendors do not pre-constitute any sauces. Instead, they have all the seasonings (soy sauce, sesame oil, oyster sauce, salt, sugar, etc.)
- Stir-fry over the high heat (myth, lore or science?) You need high temperature to create the signature aroma of stir-frying called wok-hei, or the “breath of wok.”
- Use a cast iron wok for stir-frying. A wok is the most essential cooking equipment for cooking any Chinese or Asian cuisine. You can certainly cook Asian food in any pan.
- How to choose a good wok. Always buy a larger wok for stir-frying. Bigger wok allows the food pieces move and flip freely. Stir-frying is messy with a small wok as you cannot stir and flip the food pieces freely as it tends to drop out from the edge.
- Thicken the sauce with the cornstarch slurry. One of the unique features of Asian cooking is the ubiquitous presence of cornstarch slurry in stir-frying.
- Use a high power output stove. Intense heat is one essential element unique to Asian cooking. Use a high output stove that can generate high heat that enables every morsel of food to cook through in seconds.
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