Ginger And Scallion Beef Stir Fry Food
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
GARLIC-GINGER-SCALLION STIR FRY SAUCE
Make and share this Garlic-Ginger-Scallion Stir Fry Sauce recipe from Food.com.
Provided by loveleesmile
Categories Korean
Time 45m
Yield 4 cups
Number Of Ingredients 9
Steps:
- In a wok or sauté pan coated lightly with canola oil over medium-high heat, sauté the garlic, ginger and scallions until soft, about 2 minutes.
- Deglaze with shaoxing and reduce by 50 percent.
- Add soy sauce and chicken stock and reduce by 25 percent.
- Add sesame oil and when cooled, store in a covered glass jar up to two weeks in the fridge.
Nutrition Facts : Calories 211.1, Fat 9.9, SaturatedFat 1.8, Cholesterol 7.2, Sodium 2362.6, Carbohydrate 20.1, Fiber 1.5, Sugar 5.4, Protein 11.6
GINGER AND SCALLION BEEF RECIPE
Make and share this Ginger and Scallion Beef Recipe recipe from Food.com.
Provided by Mebriella
Categories Asian
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Marinate sliced beef with all the Marinade ingredients and set aside for 5-10 minutes.
- In a wok, heat up oil until very high heat, stir-fry shredded ginger, and scallions until fragrant.
- Toss in beef slices and continue to stir-fry for 4 minutes, or until beef is nicely browned.
- Add in cooking wine and briskly stir-fry for another 1 minute. Dish out and serve with steamed rice.
Nutrition Facts : Calories 277.5, Fat 20.1, SaturatedFat 5.5, Cholesterol 48.3, Sodium 446.5, Carbohydrate 5.9, Fiber 0.7, Sugar 1.7, Protein 11.7
SCALLION AND GINGER CHICKEN (STIR-FRY)
Arriving home late (again) I needed something that was quick, simple yet full of satisfying flavors. This recipe modified from another site did the trick. When I made this I added two medium zucchini, halved and sliced, and cooked them just after the chicken and before the sauce. Made this a complete meal.
Provided by justcallmetoni
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut the chicken into small bite sized strips and season with salt and pepper to taste. Heat 1 1/2 teaspoons oil in a large heavy skillet over medium-high heat. Add the chicken and stir until the chicken is cooked through, about 3 minutes. . Transfer the chicken to a plate and cover to keep warm.
- Reduce heat to medium and add the remaining 1 1/2 teaspoons oil to the pan. Add scallion whites, garlic and ginger. Cook, stirring for 1 minute. Add broth, vinegar, hoisin sauce, cornstarch and sugar. Bring to a simmer. Cook until slightly thickened, about 3 minutes.
- Return the chicken and any accumulated juices to the pan; reduce heat to low. Simmer until the chicken is cooked through, about 2 minutes. Season sauce with soy sauce to taste. Garnish with scallion greens.
Nutrition Facts : Calories 204.4, Fat 5.4, SaturatedFat 1, Cholesterol 68.7, Sodium 224, Carbohydrate 8, Fiber 0.8, Sugar 3.9, Protein 28.9
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BEEF STIR-FRY WITH GINGER AND SCALLION (WITH 12 IMPORTANT TIPS)
From tasteasianfood.com
Reviews 1Calories 558 per servingCategory Main
- Use the best cut of beef you can find. Choose a beef fillet or skirt steak that is marbled with some fat. Why is it important? Because beef stir fry is a quick cooking process.
- The best 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.
- Avoid the beef from getting ‘freezer burn.’ You can purchase the meat in advance and place it in the freezer. However, you need to take care to prevent it from freezer burn.
- Marinate the beef to enhance the flavor. A good marinade helps to tenderize and improve the flavor of the beef. The purpose of marinating the beef before stir-frying is to ensure the flavor penetrates into the inner part of the meat.
- How to prepare the ginger. Use young ginger for ginger and scallions beef stir-fry. The aroma, texture, and flavor of fresh ginger depend on its harvest.
- How to prepare the scallion. Scallion (spring onions) is often used as an 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 stir-fry sauce for the beef stir-fry with ginger. 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 a 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 Chinese or Asian cuisine. You can certainly cook Asian food in any pan.
- Use a wok to stir-fry. Always buy a larger wok for stir-frying. A bigger wok allows the food pieces to 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.
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