Chinese-Style Stir-Fried Beef with Green Onions

Ingredients

• 4 bunches Green onions (bunches) (Separate the bulbs, slice the white parts, cut the greens into 4 cm sections)
• 400 g Beef (tenderloin or ribeye) (Cut into thin strips)
• 2 c. à soupe Shaoxing wine (or Chinese cooking wine)
• 2 c. à soupe Light soy sauce (Low in salt)
• 1 c. à soupe Dark soy sauce (Adds color and depth)
• 2 c. à soupe Water
• 1 c. à soupe Potato starch (Dissolve in sauce before adding)
• 1 pinch Pepper
• 4 c. à soupe Neutral vegetable oil (2 c. à soupe for the marinade, 2 c. à soupe for cooking)
• 1 c. à café Sesame oil (Added at the end of cooking)
• 2 cloves Garlic (Minced)
• 250 g Fragrant white rice (Cooked in water or steam, to serve)

Instructions

1. Prepare the green onions

   Separate the bulbs from the stems. Slice the white parts and cut the green parts into sections about 4 cm long.

   Time: PT5M

2. Cut the beef

   Remove visible fat, then cut the meat into thin strips about 5 mm thick.

   Time: PT5M

3. Marinate the meat

   In a bowl, combine the beef strips with Shaoxing wine, light soy sauce, pepper, potato starch and 2 c. à soupe neutral vegetable oil. Coat well, then let rest for 15 minutes.

   Time: PT15M

4. Prepare the cooking sauce

   In a small bowl, mix dark soy sauce, light soy sauce, 2 c. à soupe water and the dissolved potato starch.

   Time: PT3M

5. Sear the beef

   Heat 1 c. à soupe neutral vegetable oil in the wok over medium‑high heat. Add the marinated beef and sear for 1‑2 minutes until colored, without fully cooking.

   Time: PT2M

   Temperature: Medium‑high

6. Set aside the meat

   Transfer the seared beef to a plate and set aside.

   Time: PT0M

7. Sauté garlic and white parts of the onion

   Add 1 c. à soupe neutral vegetable oil to the same wok, heat, then sauté the minced garlic and the white parts of the green onion for 20 seconds.

   Time: PT1M

   Temperature: Medium

8. Simmer with sauce and greens

   Return the beef to the wok, pour in the prepared sauce, add the green onion sections. Cook 1‑2 minutes, stirring until the sauce thickens slightly.

   Time: PT2M

   Temperature: Medium

9. Finish with sesame oil and plate

   Remove from heat, drizzle 1 c. à café sesame oil, stir quickly and serve immediately with fragrant white rice.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

30 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Green onions (bunches): chives, green shallots
• Instead of Beef (tenderloin or ribeye): flank steak, rump steak
• Instead of Shaoxing wine (or Chinese cooking wine): mirin, dry white wine
• Instead of Light soy sauce: light tamari
• Instead of Dark soy sauce: thick soy sauce
• Instead of Potato starch: cornstarch, corn starch
• Instead of Neutral vegetable oil: sunflower oil, canola oil
• Instead of Sesame oil: toasted sesame oil
• Instead of Fragrant white rice: basmati rice, jasmine rice

Equipment Needed

• Cutting board
• Chef's knife
• Medium bowl
• Wok or large sauté pan
• Tablespoon (measure)
• Spatula or wooden spoon
• Rice container (optional)

Critical Steps — Do Not Skip

• Marinate the beef for at least 15 minutes to tenderize.
• Sear the beef quickly over high heat to keep it tender.
• Add the sesame oil at the end of cooking to avoid burning it.

Chef Tips from the Video

• Use high‑quality beef (tenderloin or ribeye) for optimal texture.
• Add a pinch of sugar to the sauce to balance the saltiness if needed.
• Serve with rice lightly scented with lime for extra freshness.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 2‑3 days.

Freezer: Can be frozen for up to 2 months, well wrapped.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the meat the night before in the refrigerator for extra tenderness.
• Pre‑cut the green onions and store them in a plastic bag in the fridge.