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Meat, East Asian

Ginger beef with scallions and rice

Ginger beef with scallions is a stir fried flank steak marinated and cooked fast with fresh ginger, garlic and scallions, served over rice. For 4 people, it takes 30 minutes, very easy level, around €3.40 per person. The key is a very hot pan and meat sliced thin against the grain.

Fresh and zesty tonight, with a quick ginger beef stir fry with scallions, fast to make and genuinely good.

Ginger beef with scallions and rice
Total time
30 min
Difficulty
Very easy
Cost per person
€3.40
Calories per person
500 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall

This dish plays on contrast, tender quickly seared beef against the fresh bite of ginger cut into matchsticks. Soy sauce and dry sherry build a salty, slightly sweet base, while the green part of the scallions stays crisp all the way to the plate. It's a stir fry that goes straight to the point, no simmering involved, with clear, recognizable flavors from the first bite.

This is the kind of recipe worth keeping on hand for a weeknight when you don't want to spend an hour in the kitchen. It suits adults who like a bit of a kick, and works just as well for two as it does for casually feeding friends, with nothing more than a bowl of rice on the side.

The ingredients

4 people

Butcher

  • Flank steak 500 g

Fruits and vegetables

  • Fresh ginger 40 g
  • Scallions 6
  • Garlic 2 cloves

Pantry

  • Soy sauceoften in the pantry 3 tbsp
  • Dry sherry 2 tbsp
  • Cornstarchoften in the pantry 1 tbsp
  • Sugaroften in the pantry 1 tsp
  • Sesame oiloften in the pantry 1 tsp
  • Oiloften in the pantry 3 tbsp
  • Riceoften in the pantry 300 g

Allergens Soy, Gluten, Sesame

The step by step recipe

  1. Slice the flank steak into thin strips and mix them with 1 tbsp soy sauce, the sherry and the cornstarch. 10 min

    Always cut against the grain, it makes the meat much more tender.

  2. Cut the ginger into thin matchsticks, the garlic into slices, and the scallions into 3 cm pieces.

    Separate the white and green parts of the scallions, the white needs to cook earlier than the green.

  3. Cook the rice in salted water, then drain it. 11 min

    Once the water boils, lower the heat and cover, it cooks gently without boiling over.

  4. Heat the oil until very hot, sear the beef for 2 minutes without stirring too much, then set it aside. 3 min

    The pan should be lightly smoking, otherwise the meat ends up boiling in its own juices.

  5. In the same pan, stir fry the ginger, garlic and white scallions for 1 minute, add the beef back in, pour in the remaining soy sauce and the sugar, finish with the green scallions and the sesame oil. 3 min

    Save the sesame oil for the end, heating it too long makes it lose its flavor.

Our tips to get it right

  • Prep all the vegetables and the marinade before you turn on the heat, stir frying moves fast and leaves no time to chop anything mid cooking.
  • Don't crowd the pan when searing the beef, do it in two batches if needed, otherwise the meat releases water instead of browning.
  • Taste the remaining soy sauce before adding it, some brands are saltier than others, you can adjust with a splash of water if needed.

The variations

  • Swap the flank steak for thinly sliced chicken breast, the same cooking time works and the marinade holds up just as well.
  • For a vegetarian version, replace the meat with firm tofu sliced thin and pan fried separately before adding it back in at the end.
  • To save even more time, use precooked rice you just reheat, and focus only on cooking the beef and vegetables.

What to serve it with

  • Steamed white or jasmine rice
  • Crunchy cucumber salad
  • Light green tea

Storage

The beef keeps for 2 days in the fridge in a sealed container, ideally kept separate from the rice. It doesn't freeze particularly well because the scallions lose their texture. Reheat it in a hot pan quickly, so the meat doesn't overcook a second time.

Questions about this dish

Can I replace the dry sherry with something else?

Yes, dry white wine or mirin both work, just cut back slightly on the sugar. The goal is a light acidity that balances the soy sauce.

Do I need a wok to make this work?

No, a large skillet works fine as long as it gets very hot and you don't overcrowd the meat. The principle stays the same, fast cooking over high heat.

Can I make the marinade ahead of time?

Yes, you can mix the flank steak with the soy sauce, sherry and cornstarch several hours ahead and keep it in the fridge. The meat only picks up more flavor by cooking time.

How do I tone this down for kids?

Cut the amount of ginger in half and remove the largest matchsticks before serving. The dish keeps its flavor without being too sharp.

How long does it take to make a ginger beef stir fry with scallions and rice?

Count 30 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a ginger beef stir fry with scallions and rice?

About 500 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a ginger beef stir fry with scallions and rice cost?

About €3.40 per serving, or €13.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains soy, gluten, sesame. Always check the labels of the products you buy.

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