Chinese beef and spring onion stir fry

    Thin slices of beef are stir fried and cooked in a garlic, ginger and oyster sauce. The spring onions add a lovely colour and crunch to the dish. If you prefer to use beansprouts, you can.

    13 people made this

    Serves: 4 

    • 300g thinly sliced beef for stir frying
    • 1 teaspoon sake (rice wine)
    • 1 teaspoon soy sauce
    • 1 teaspoon oyster sauce
    • 3 tablespoons egg white
    • 3 tablespoons oil, for frying
    • 1 teaspoon freshly minced ginger
    • 1 teaspoon freshly minced garlic
    • 250g spring onions, sliced into 5cm long pieces
    • For the stir fry sauce
    • 2 tablespoons water
    • 2 tablespoons sake (rice wine)
    • 1 tablespoon oyster sauce
    • 2 teaspoon sugar
    • 2 teaspoon soy sauce

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Mix together 1 teaspoon sake, 1 teaspoon soy sauce, 1 teaspoon oyster sauce and 3 tablespoons of egg white. Pour over the beef and mix or massage into the meat.
    2. Pour enough oil into the bottom of a wok and heat until it's hot enough to allow you to deep-fry the beef. Fry the beef in batches for 5 minutes or so, or until they are crispy. Drain on kitchen paper.
    3. Once the meat is cooked, pour off any remaining oil. Add garlic and ginger and stir-fry over medium heat for 1 or 2 minutes. Add the spring onions and toss to cook.
    4. Mix together the ingredients for the sauce: 2 tablespoons of water, 2 tablespoons sake, 1 tablespoon oyster sauce, 2 teaspoons sugar and 2 tablespoons soy sauce.
    5. Add previously fried beef and pour over the stir fry sauce. Keep tossing everything for another minute or so, then serve immediately.
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