Beef with Ginger and Green Onion

Beef with Ginger and Green Onion

Beef is good! I can’t deny it.

When the beef is juicy and tender, that makes your relationship with beef “Hot”.¬† And when you can prepare the dish with beef very quickly without much fuss, your relationship becomes even sexy~!

So here is one Asian recipe – “Beef with Ginger and Green onion” – that you can make with a blink of an eye, if I can exaggerate. It is *quick and easy, full of flavor, and good for you* kind of Asian food that you can easily make at home.

Come on beef! Cuddle with me for a few minutes, would ya?



tutorialAll you need is beef, of course, and green onion, ginger, garlic, and red chili (if you want to add some heat). Sliced the ginger into very thin match sticks.


tutorial-3For the beef, I would use a good tender steak cut such as sirloin or striploin. Cut the beef into thin slices against the grain.


tutorial-4Place the beef in a mixing bowl and add corn starch, soy sauce, and oyster sauce. Toss well together.


tutorial-6Heat oil in your wok or skillet over high heat. Stir-fry the beef until no longer in pink. Transfer them to another plate and set aside.


tutorial-7Add a little more oil in a skillet and fry ginger, garlic and the whole chili (if using)


tutorial-8Return the beef and stir all together to heat up, about 30 seconds. That’s all. Your succulent beef with ginger and green onion is ready to be eaten!

I love the the fragrance that ginger add to the dish. It is not overpowering, yet brings just the right amount of heat to the dish.

Do you know that ginger(along with cinnamon) can help to keep your body warm? Not so exciting for the people who sweats a lot during the summer, but if you are a kind of person who feels cold easily, eat lots of ginger. It is good for you.


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Beef with Ginger and Green Onion

Beef with Ginger and Green Onion

Prep Time: 15 minutes

Cook Time: 5 minutes

Beef with Ginger and Green Onion


  • 3/4 lb beef strip-loin or sirloin steak, thinly sliced
  • 2 teaspoon corn starch
  • 1 teaspoon sugar
  • 1 tablespoon rice wine
  • 2 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • 2 tablespoon grape seed oil
  • 2 tablespoon or 1.5" ginger piece, sliced into thin matchsticks
  • 2 garlic cloves finely, chopped
  • 2-3 red chili, broken in half (optional)
  • 1 bunch green onion, sliced


  1. Place beef in a bowl and add the corn starch, rice wine, soy sauce, oyster sauce, and sesame oil. Toss well to combine.
  2. Heat 1 tablespoon of oil in a wok or skillet over high heat, add the beef and stir-fry until the beef is no longer in pink. Transfer the beef to a plate.
  3. Heat the rest of the oil in a wok, add the ginger and garlic, stir fry until fragrant, about 30-45 seconds.
  4. Add the green onion and beef to the wok and toss together to heat through.
  5. Serve hot over steamed rice.

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  1. 11


    Yeah, Holly. Beef is super good. And this is such a quick and yummy beef stir fry. I am almost drooling when I see that little beef slices.

  2. 12

    Tom says

    Looks amazing. I am learning to cook and starting with stir fry. I made a beef stir fry today using your ingredients and a different sauce and it came out great.

    Two questions for you:

    1) When I cooked my beef the first time I put it in a bowl with my sauce (the recipe included 3/4 water) and then moved it on to the wok (the wok was on the stove at around 7 for about 5 minutes prior). Once it hit the wok, the beef literally burned/boiled and was gone. Is this because I used water in the sauce? The second time I tried it, I kept the wok at a lower temperature and didn’t have this issue but it took 4+ minutes to cook the beef.
    2)Is there a specific way to tell when the beef is done, aside from when it is no longer pink? I am not sure if I overcooked it.

    • 13


      Hi Tom
      Thanks for your message. It is great that you are learning to cook. It is always challenging at the beginning but your experience will enhance your cooking skill as you try more. Here is my thought on your questions.

      1) I am not which recipe you used ask for 3/4 of water in the stir-fry, but if you cook meat with too much moisture, it will steam the meat not fry. And you loose the flavor that comes from the meat to the liquid. Stir-frying requires very high heat within a quick cooking time. Here is a tip to know when to add the meat while you are heating the wok. Heat the wok (or skillet) without the oil on the stove over high heat. (Make sure your skillet is capable enough to hold the high heat) Feel the hotness of the skillet with your hand just a few inches above the skillet. If it feels very hot, add the oil (peanut oil is ideal for a stir-fry), and if the oil get slightly smoky, then it is a good sign to add the meat. Stir-fry as fast as you can. Depends on the thickness of the meat, it should only take a minute or two.

      2) If you stir fry the beef for 4 minutes, and I assume they are slices, I think you over cooked it. The easy way to tell when the beef is done in stir-frying is the color. When the pinkish red color turns brown, then it is done. Don’t overcook the beef. It will get tougher. Unlike chicken or pork, beef can be eaten when slightly undercooked. I personally prefer undercooked beef over overcooked beef.

      Hope this helps. Keep on cooking! You will get there soon!

  3. 15


    I can’t wait to try this one, Holly! I just realized I stopped getting email updates from you… I thought you were not posting, but I see new posts, including a post about moving to Buenos Aires?! WHAT?! I have to re-subscribe to see if I get new email!

    • 16


      Hmmm, that is weird. I am sure why you are not getting the email updates. Hopefully you can re-subscribe. Yes, I have moved to Buenos Aires this summer. It is quite different than what I was used to, and communication is difficult since I don’t speak Spanish, but I am enjoying the new adventure.


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