Velvety Ginger and Scallion Beef Stir-Fry
Thinly sliced beef seared with fresh ginger, scallions, and a savory soy-oyster sauce glaze.
Recipe Author
Riff Kitchen@riffkitchen
Velvety Ginger and Scallion Beef Stir-Fry
Thinly sliced beef seared with fresh ginger, scallions, and a savory soy-oyster sauce glaze.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 15 prep · 6 cook
- 21 min
- servings
- 2
- effort
- Medium
Chef's note
The cornstarch velvetizing technique ensures the beef remains incredibly tender despite the high-heat cooking.
Method
8 steps · tap one to tick it off
Tips
Cut across the grain. Find the long muscle lines in the flank steak and slice across them. Cut along them and even thin strips chew like rubber bands.
Firm the steak in the freezer first. Fifteen to twenty minutes makes the thin strips step 1 asks for much easier to cut.
Lay the beef flat and leave it. The 90-second sear only browns the beef if it lies in one layer. Piled up, it steams and turns grey.
Swaps
No oyster sauce? Hoisin sauce, which is sweeter and thicker, so skip the sugar.
No sunflower oil? Peanut, canola or vegetable oil.
No cornstarch? Potato starch in the same amount.
Storage
Fridge: 3 to 4 days in a sealed container.
Freezer: 2 to 3 months for best quality. The beef comes back slightly firmer and the scallions limp.
Reheat: In a hot skillet with a splash of water, tossing until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
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Ask the chef
Swap something, change the servings, or ask why a step works
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Chef's note
The cornstarch velvetizing technique ensures the beef remains incredibly tender despite the high-heat cooking.
Instructions
Follow the steps to perfection.
Tips
Cut across the grain. Find the long muscle lines in the flank steak and slice across them. Cut along them and even thin strips chew like rubber bands.
Firm the steak in the freezer first. Fifteen to twenty minutes makes the thin strips step 1 asks for much easier to cut.
Lay the beef flat and leave it. The 90-second sear only browns the beef if it lies in one layer. Piled up, it steams and turns grey.
Swaps
No oyster sauce? Hoisin sauce, which is sweeter and thicker, so skip the sugar.
No sunflower oil? Peanut, canola or vegetable oil.
No cornstarch? Potato starch in the same amount.
Storage
Fridge: 3 to 4 days in a sealed container.
Freezer: 2 to 3 months for best quality. The beef comes back slightly firmer and the scallions limp.
Reheat: In a hot skillet with a splash of water, tossing until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix