Stir-Fried Beef with Ginger and Scallions in Cantonese Style

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender strips of beef wok-fried with fresh ginger and scallions, seasoned with soy sauce and oyster sauce for a savory Cantonese classic. This chinese-inspired beef ready in about 25 minutes pairs julienned fresh ginger, light soy sauce, oyster sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.5 (11 ratings) Prep: 15 min Cook: 10 min Serves 2 Chinese cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Toss 300 g thinly sliced beef sirloin with 1 tsp cornstarch, 1 tbsp light soy sauce, and 1/4 tsp white pepper in a bowl. Let marinate for 10 minutes.
  2. Step 2: Heat 2 tbsp vegetable oil in a wok over high heat until shimmering. Add 1 tbsp julienned fresh ginger and sauté for 30 seconds until fragrant.
  3. Step 3: Add the marinated beef to the wok and stir-fry for 3-4 minutes until the beef is browned but still tender.
  4. Step 4: Stir in 3 stalks scallions cut into 2-inch lengths and 1 tbsp oyster sauce along with 2 tbsp water. Cook for another 1-2 minutes until the sauce thickens slightly and coats the beef.
  5. Step 5: Drizzle 1 tsp sesame oil over the beef, toss to combine, then remove from heat and serve immediately.

Frequently asked questions

How long does Stir-Fried Beef with Ginger and Scallions in Cantonese Style take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Stir-Fried Beef with Ginger and Scallions in Cantonese Style?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep julienned fresh ginger from drying out.

Can I substitute ingredients in Stir-Fried Beef with Ginger and Scallions in Cantonese Style?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Stir-Fried Beef with Ginger and Scallions in Cantonese Style for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Stir-Fried Beef with Ginger and Scallions in Cantonese Style?

Chinese beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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