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Beef with Ginger and Green Onion

A couple of years ago, I learned the secret to tender beef in stir fries. I often use corn starch to velvet the meat to make it tender but with the addition of baking soda… this is a game changer! You could use this technique with cheaper and tougher cuts and it will make a world of difference. Just a little bit goes a long way, so don’t go crazy.
If you want, you could easily add vegetables to this stir fry as well. Try broccoli, peppers or bok choy. Add them after stir frying the onion and ginger and cook them until fork tender. We generally serve this with a side of blanched Chinese leafy greens and rice. This is simple and delicious Chinese homestyle cooking that gets a satisfying meal on the table in less than 30 minutes.
Prep Time5 minutes
Cook Time10 minutes
Course: Main Course
Cuisine: Asian, Chinese
Keyword: beef, flank, ginger, green onion, wok
Servings: 4 servings

Ingredients

  • 16 oz beef flank steak sliced ⅛“ thick
  • 2 inch ginger peeled and thinly sliced
  • ½ medium onion sliced
  • 3 stalks green onions cut into 2-inch lengths
  • 4 tablespoons avocado oil divided
  • 1 teaspoon sesame oil

For the Marinade

For the Sauce

Instructions

  • In a medium bowl, dissolve the baking soda in the water. Mix in cornstarch, ShaoHsing wine and soy sauce. Then add the beef and combine until all the liquid has been absorbed into the meat.
  • Meanwhile, prepare remaining ingredients. In a small bowl, combine sauce ingredients and set aside.
  • In a large frying pan or wok on medium high heat, add 2 tablespoons oil, add half the beef and stir fry until 70-80% cooked and remove. Add 1 tablespoon oil and repeat.
  • Add another tablespoon oil, add onion and ginger. Stir fry until onion is lightly browned, about 2 minutes.
  • Add beef along with any drippings, sauce and green onions. Stir fry for about 1-2 minutes until meat is cooked through and green onions are wilted.
  • Serve with rice and Chinese leafy greens.