Stir fried Beef with Ginger and Spring Onions

1 hr



A very simple Chinese style stir fry dish. Using  two of the most common aromatics – ginger and spring onion, we give the tender beef slices some beautiful fragrance.
The crux of any stir fry dish is heat control. Make sure your wok is smoking hot before throwing in the beef slices. Doing this seals in the meat juices and also imparts a smoky flavour to the dish. Within minutes, the beef will be almost cooked, then we add the spring onions and glaze with some shaoxing wine for that wonderful finish.
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400g beef tenderloin (sliced)
6stalks spring onions
50g young ginger (sliced)
1tbsp light soya sauce
½tsp dark soya sauce
tbsp oyster sauce
2tbsp Shaoxing wine
½tsp sugar
¼tsp pepper
½tsp sesame oil
1tbsp cornflour
1tsp ginger juice
3tbsp oil



Place slice beef in a large mixing bowl.
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Pour in 1 tbsp light soya sauce, ½ tsp dark soya sauce, 1 tbsp oyster sauce, 1 tbsp Shaoxing wine, ½ tsp sugar, ¼ tsp pepper, ½ tsp sesame oil, 1 tsp ginger juice and 1 tbsp cornflour. Mix till well combined.
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Stir in 1 tbsp oil.
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Set aside to marinate for an hour.
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Clean and cut spring onions into 5cm. Separate the white and green parts.
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Heat 2 tbsp oil in a wok.
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On high heat, stir fry the ginger for a minute,
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then add in the minced garlic and the white part of spring onions. Fry until fragrant.
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Quickly add in the marinated beef and stir fry for 3-4 minutes.
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Add in the green part of the spring onion, stir once and quickly glaze with Shaoxing wine.
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Dish out and serve immediately.
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We prefer it to 80% cooked as it will continue to cook until when it’s served.
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