Chinese-style beef with spring onions

    20 min

    Thin slices of steak coated in cornflour get a quick fry in hot oil before they continue cooking in a sticky, sweet sauce flavoured with ginger, garlic and spring onions. Serve with rice or noodles.

    31 people made this

    Serves: 4 

    • 450g steak, thinly sliced
    • 2 tablespoons cornflour
    • 2 teaspoons vegetable oil
    • 1 tablespoon finely chopped garlic
    • 1/2 teaspoon grated fresh ginger
    • 120ml soy sauce
    • 120ml water
    • 140g dark brown soft sugar, or to taste
    • 250ml vegetable oil for frying
    • 2 bunches spring onions, cut in 5cm lengths

    Prep:12min  ›  Cook:8min  ›  Ready in:20min 

    1. Place the sliced steak into a bowl and stir the cornflour into the beef, coating it thoroughly. Allow the beef and cornflour to sit until most of the juices from the meat have been absorbed by the cornflour, about 10 minutes.
    2. Heat 2 teaspoons of vegetable oil in a pan over medium heat; cook and stir the garlic and ginger until they release their fragrance, about 30 seconds. Pour in the soy sauce, water and dark brown sugar. Raise the heat to medium-high and stir for 4 minutes, until the sugar has dissolved and the sauce boils and slightly thickens. Remove sauce from the heat and set aside.
    3. Heat the vegetable oil in a deep-sided frying pan or wok.
    4. Shake excess cornflour from the steak slices and drop them into the hot oil, a few at a time. Stir briefly and fry until the edges become crisp and start to brown, about 2 minutes. Remove the beef from the oil with a large slotted spoon; drain on kitchen paper to remove excess oil.
    5. Pour the oil out of the wok; place over medium heat and add the cooked beef and sauce, stirring once or twice to combine. Add the spring onions and bring the mixture to the boil. Cook until the spring onions have softened and turned bright green, about 2 minutes.

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    Reviews in English (631)


    Delicious!! But way too sweet. What I did the second time was to simply add tablespoons of the brown sugar until I found the right balance between the sweet and salty. Two tablespoons were enough for me.  -  27 Dec 2010  (Review from Allrecipes US | Canada)


    I'd give it more stars if I could. I diced the beef into 1/2 inch pieces and added frozen broccoli, then simmerred it for about 10 minutes at the end. It was better than the finest Chinese/Mongolian restaurant in town. My 2 yr old hates veggies and she gobbled this dish up and cleaned the plate.  -  08 Aug 2009  (Review from Allrecipes US | Canada)


    I thought this was amazing! I added a heaped tablespoon of hoisin sauce, worked wonderfully...  -  07 Oct 2009  (Review from Allrecipes US | Canada)