beef spring onions


This is my very first foray into stir frying beef. After taking inspiration from Simcooks, I proceeded to the supermarket, bought myself some beef flank slices, spring onions and ginger and did this. As I did not memorise her recipe, I more or less guessed the seasoning involved. There was an added bit of anxiety as we had two friends over for dinner and I was going to serve them something I am cooking for the first time. Glad they liked it πŸ™‚


Some of the beef flank slices were a bit chewy – must be the ligaments or tendon or what-not. If you see some whitish looking “rubber” in the meat, just slice it off


This is my recipe for Stir Fried Beef with Ginger and Spring Onions



  • 350 grammes of beef flank or tender slices
  • 8 slices of old ginger (have more if you are using young ginger)
  • 5 cloves of garlic (chopped)
  • 3 stalks spring onions (cut to 6 cm lengths)
  • 30 ml warm water
  • Corn starch (add 1 tablespoon corn flour to 3 tablespoons of water and mix well)
  • 1 1/2 tablespoons Cooking oil (palm oil)



  • 2 teaspoons oyster sauce
  • Salt to taste
  • a dash of white pepper powder
  • a dash of black pepper powder
  • 1 teaspoon chinese cooking wine




Heat oil in wok and fry ginger till aromatic. Add garlic and continue to saute till beginning to brown. Add beef and spring onions and stir fry whilst adding seasoning. Stir fry till beef changes colour like above. Finally, add about 2 tablespoons of corn starch and stir well prior to serving.


If you find it too dry, add water gradually. If you added too much water, add a bit of corn starch to thicken the gravy.


Serve warm preferably with white rice

Technorati Tags: Recipe, Beef, Stir-Fry, Chinese, Malaysia

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  1. 1
    February 9th, 2007 at 9:44 am

    Today, I’m practically hungry all day looking at food blogs, including yours, coz’ my fridge is empty! :O You can fry some kway teow with this, and become fried beef kway teow! I’ve done fried beef kway teow before with similar ingredients. *stomach growling*….oops!

  2. 2
    February 9th, 2007 at 10:58 am

    tiger : u hari2 also fridge empty, whatcha doing here πŸ˜›

    pablo, next time try putting mushrooms in, oyster sauce and mushroom flavor very intoxicating ya ? Thx for sharing πŸ™‚ btw, what kinda wine u guys use in m’sia ?

  3. 3
    February 9th, 2007 at 11:14 am

    tigerfish : U should know better than to surf food blogs when your fridge or tummy is empty. LOL! Hmm…the fried kuey teow with beef is quite tricky…unless you have a really got stove with big big fire wan!

    MeltingWok : Huh? Normal chinese cooking wine lor. LOL! Shao Xing type.

  4. 4
    February 9th, 2007 at 2:34 pm

    Aiya…habit liow to surf food blogs…need to change. Maybe make it my CNY resolution hor?
    Pablopabla, I know what you mean, the “wok hei” effect , right? Yes, “I did not get that wok hei in my beef kway teow” -that’s my post title, oh man. But it still tasted alright, just not as good as those Tze Char stall that has big big wok and big big fire. πŸ˜€

  5. 5
    Rasa Malaysia
    February 9th, 2007 at 3:40 pm

    Pablo, I just realized that you are a lawyer in your day job…wah, can litigate, can cook and can blog, really mo tak teng…salute salute salute.

  6. 6
    February 9th, 2007 at 3:54 pm

    Aisayman, this is the only dish I know how to do right when I buy beef. Do post more of your beef cook-outs so I can draw tips, k!

  7. 7
    February 9th, 2007 at 4:02 pm

    tigerfish : Yes yes, the wok hei! When we were shopping for a cooker to be fixed onto our kitchen cabinet, we were looking for the one that has the most wok hei! Very the important for chinese cooking πŸ˜‰

    RasaMalaysia : I am not the only lawyer who cooks or who blogs. Heh! Heh! Luckily I got no computer at home. Otherwise, habislah – family will be abandoned. LOL! πŸ˜€

    Tummythoz : Hold on hold on! This is only my 1st time leh. My previous ah ngau experience has always been pasta sauce. So, beef recipes will take a longer time before it reappears on this blog πŸ˜›

  8. 8
    February 9th, 2007 at 6:12 pm

    hi pablo, first time visiting your blog, wow interesting! how much have i missed! and so many familiar names here too!

    tough, hmm did you cut the meat against the grain? that might help.

    i cook my beef a bit different, almost the same ingredients, but i pre-fry the beef on high heat with around 5-6 tablespoon of oil. cook it very quickly till half done. then take aside and drain the oil, so its no longer oily.

    same wok, quickly fry the ginger, onions and garlic then add back the beef, sauces and spring onions quickly, done! hehe..

  9. 9
    February 13th, 2007 at 11:24 am

    keropokman : I bought the beef pre-cut from the supermarket. I’ll try your style one day πŸ™‚

  10. 10
    Cheesey Poo
    January 24th, 2008 at 9:30 pm

    Hi Pablo, I’ve finally gotten around to trying this one. Bec hubby is English, I’ve always been very careful not to shock his tastebuds too much, he’s quite fussy about his food. Then one day, I thought “Oh well, **** it, I’ll cook whatever I want and if he doesn’t like it, there’s always McDelivery!” So today I decided to cook this and some choy sum.

    He liked this. :)) He wasn’t too keen on the choy sum (I could guess bec I know he prefers fresh salads) but that only meant MORE for me to eat!

    Am so happy to have added one more Asian dish to his list of can-eat-and-won’t-die. LOL

  11. 11
    January 25th, 2008 at 10:06 am

    Cheesey : I am glad you’ve added this into your repertoire of Asian dishes. Hope you’ll improve on it and make it a speciality of yours πŸ˜€

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