Whether you’re a beginner or an experienced home cook, this guide will help you achieve the best flavors and textures while keeping things easy and practical. Plus, I’ll cover common mistakes to avoid, serving suggestions, and even storage tips to ensure your dish stays fresh and tasty.
If you’re looking for a quick, flavorful, and easy-to-make Chinese stir-fry, you’re in the right place! Stir-fried beef with ginger and spring onion is a classic Cantonese dish with umami, fragrance, and tender beef. It’s a favorite in Chinese households and restaurants, and for good reason-it’s simple, fast, and incredibly delicious.
In this guide, I’ll walk you through everything you need to know to make this dish perfect every single time. From choosing the right cut of beef to mastering the art of stir-frying, you’ll get insider tips, cooking techniques, and step-by-step instructions to make restaurant-quality stir-fried beef at home.
So, if you’ve ever wondered how to make a tender and flavorful Chinese beef stir-fry that tastes just like the one from your favorite restaurant, let’s get started!
Ingredients You’ll Need
The secret to a great stir-fried beef with ginger and spring onion lies in choosing the right ingredients. Below is a list of everything you need, along with explanations of why they are important.
Essential Ingredients
| Ingredient | Why It’s Used | Possible Substitutes |
| Beef Steak | The star of the dish. Tender cuts work best. | Chicken, pork, or tofu |
| Spring Onion | Adds a mild onion flavor and a fresh crunch. | Leeks or chives |
| Fresh Ginger | Brings warmth and depth to the dish. | Ground ginger (not recommended) |
| Oyster Sauce | Adds umami and a subtle sweetness. | Hoisin sauce or soy sauce |
| Light Soy Sauce | Provides saltiness and enhances the color. | Tamari (for a gluten-free option) |
| Chinese Rice Wine | Helps tenderize the beef and enhance the aroma. | Dry sherry or mirin |
| Cornflour | Used to velvet the beef for a tender texture. | Potato starch |
| White Pepper | Gives a subtle heat without overpowering the dish. | Black pepper (milder alternative) |
| Sugar | Balances the saltiness and enhances caramelization. | Honey or maple syrup |
| Water | Used to adjust the sauce’s consistency. | Chicken broth for extra flavor |
Why These Ingredients Matter
- The Beef: Choosing the right cut is essential for tenderness. The best cuts include flank steak, sirloin, ribeye, or skirt steak.
- Ginger and Spring Onion: These are the signature flavors of this dish. Fresh ginger gives warmth, while spring onion adds freshness and a mild bite.
- Sauces & Seasonings: A combination of oyster sauce, soy sauce, and Chinese rice wine gives the dish depth, umami, and an authentic taste.
How to Get Tender Beef Every Time
One of the biggest challenges with stir-fried beef is keeping it tender and juicy. If you’ve ever had tough or chewy beef, it’s likely because the beef wasn’t prepared properly. Here’s how to achieve melt-in-your-mouth tenderness every time:
1. Choose the Right Cut of Beef
For the best results, use flank steak, sirloin, or ribeye. These cuts are naturally tender and absorb marinades well.
2. Cut the Beef Against the Grain
- Always slice the beef against the grain to shorten muscle fibers.
- This makes the beef much more tender and easier to chew.
3. Use the Velveting Technique (Game-Changer!)
Velveting is a Chinese cooking technique that keeps meat juicy and tender. Here’s how to do it:
How to Velvet Beef (Step-by-Step)
- Thinly slice the beef against the grain.
- Marinate it with cornstarch, soy sauce, and a little oil.
- Let it sit for 15-20 minutes.
- Blanch in hot water or fry briefly before stir-frying.
Why It Works: The cornstarch forms a thin protective layer that locks in moisture, preventing the beef from drying out.
Step-by-Step Cooking Instructions
Now that you have all the ingredients and prep work done, let’s get cooking!
Step 1: Prepare the Ingredients
- Beef: Slice thinly against the grain and marinate.
- Ginger: Cut into thin matchsticks.
- Spring Onions: Chop into 2-inch pieces.
Step 2: Make the Sauce
In a bowl, mix:
- 2 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tsp sugar
- 1/2 tsp white pepper
- 2 tbsp water
Step 3: Stir-fry the Beef
- Heat a wok or pan on high heat.
- Add 1 tbsp oil, then stir-fry the beef for 1-2 minutes until browned.
- Remove from the pan and set aside.
Step 4: Cook the Aromatics
- In the same pan, add 1 tbsp oil, then sauté the ginger for 30 seconds.
- Add the spring onions and stir-fry for another 30 seconds.
Step 5: Combine Everything
- Return the beef to the pan.
- Pour in the sauce and stir well.
- Cook for 1-2 minutes until everything is coated and fragrant.
What to Serve with Stir-Fried Beef and Ginger
Best Pairings:
- Steamed jasmine rice (best for absorbing the sauce).
- Egg-fried rice (for extra flavor).
- Stir-fried greens like bok choy or Chinese broccoli.
FAQs
Can I use chicken instead of beef?
Yes! Simply replace beef with thinly sliced chicken breast and follow the same steps.
How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days.
Can I make this dish spicy?
Absolutely! Add chili flakes or fresh red chilies for a spicy kick.
What’s the best oil to use for stir-frying?
Use neutral oils like peanut oil, vegetable oil, or canola oil.
Can I freeze this dish?
It’s not recommended because the sauce can become watery after freezing.
