Stir Fried Beef and Spring Onions

    20 minutes

    This is a restaurant quality Chinese-style beef dish. The secret is to fry the beef twice. Best served over soft rice noodles or rice.

    482 people made this

    Serves: 4 

    • 2 teaspoons vegetable oil
    • 1 tablespoon finely chopped garlic
    • 1/2 teaspoon grated fresh ginger
    • 1/2 cup (125ml) soy sauce
    • 1/2 cup (125ml) water
    • 2/3 cup (100g) dark brown sugar
    • 500g sliced stir fry beef
    • 1/4 cup cornflour
    • 1 cup (250ml) vegetable oil for frying
    • 2 bunches spring onions, cut in 5cm lengths

    Preparation:12min  ›  Cook:8min  ›  Ready in:20min 

    1. Heat 2 teaspoons of vegetable oil in a saucepan over medium heat and cook and stir the garlic and ginger until they release their fragrance, about 30 seconds. Pour in the soy sauce, water and brown sugar. Raise the heat to medium-high and stir 4 minutes until the sugar has dissolved and the sauce boils and slightly thickens. Remove sauce from the heat and set aside.
    2. Place the sliced beef into a bowl and stir the cornflour into the beef, coating it thoroughly. Allow the beef and cornflour to sit until most of the juices from the meat have been absorbed by the cornflour, about 10 minutes.
    3. Heat the vegetable oil in a deep-sided frypan or wok to hot (190 degrees C).
    4. Shake excess cornflour from the beef slices and drop them into the hot oil a few at a time. Stir briefly and fry until the edges become crisp and start to brown, about 2 minutes. Remove the beef from the oil with a large slotted spoon and allow to drain on paper towels to remove excess oil.
    5. Pour the oil out of the frypan or wok and return the pan to medium heat. Return the beef slices to the pan, stir briefly and pour in the reserved sauce. Stir once or twice to combine and add the spring onions. Bring the mixture to a boil and cook until the onions have softened and turned bright green, about 2 minutes.

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    Reviews in English (642)


    I did add a step and stir fried some more veg before adding meat back into wok for the second time. The way the meat is done and the sweet and salty sauce works so well. Thank you. Will be doing this again.  -  13 May 2014


    A bit fiddly for my liking. Probably should have read the recipe better first - didn't realise I was deep frying the beef in the wok. Not really stir fry, but quite a tasty result.  -  30 Jan 2016


    Very simple and easy, such a wonderful flavour from such little and simple ingredients. Would recommend for all skill level of long as you can cook the rice it's a home run.  -  12 Oct 2015