Five Quick Asian Dishes: Stir-Fried Beef with Ginger and Egg

Part 4 of our 5-part series on Quick Asian dishes (inspired by Jaden’s 15 Minute Asian Light Meals contest) swings back into Chinese territory after taking a detour through India with our “Mustard Potatoes” post.

Annie is really getting fired up about making Asian dishes that don’t take a lot of prep time, cooking time, or ingredients. “Stir-fried Beef with Ginger and Egg” fits the bill to a T. Here is everything you need for this dish:

Eggs, green onions, beef, ginger

egg scallions beef ginger mise

Stir-fried Beef with Ginger and Eggs

recipe adapted from “Malaysian Favorites” by Wendy Hutton
Ingredients:

10 oz of flank steak, sliced thinly against the grain
1 Tbsp cornstarch
1/4 cup vegetable oil
1-1/2 inch piece of ginger
4 green onion stalks
1/4 cup (or less) water
1 egg, lightly beaten

Method:

  1. Coat the beef with cornstarch, then mix in 1 Tbsp rice wine, 1 Tbsp soy sauce, 1 Tbsp oyster sauce, 1 tsp sugar, and 1/2 tsp white pepper. Set aside to marinate.
  2. Peel and julienne ginger into 1/16-inch sticks. Chop green onions into 1 inch-long pieces. Lightly beat an egg.
  3. Heat up the oil in a wok over high heat. Toss in the ginger and fry until golden and crisp.
  4. frying julienned ginger

4. Remove the ginger from the oil and drain.

    fried julienned ginger

5. Add the beef to the wok and oil. Stir fry for 1 minute.

    wok frying beef

6. Add the green onions and stir fry for another 15 seconds
7. Move the beef and onions to the sides, creating a well. Add the water, then the beaten egg.
8. Stir the beef and the eggs together until the egg sets.
9. Plate it up and garnish with the fried ginger.

    stir-fried beef with ginger and egg

    Serve over rice or hor funn rice noodles.

    TIP #1: Use flank steak instead of sirloin because it is more tender.

    TIP #2: The fried ginger is really what makes this dish so flavorful. Next time I would add twice as much ginger!

    Aloha, Nate

    Five Quick Asian Dishes Series:

    “1-4-7″ Steamed Eggs
    Two Tofus, Two Ways
    Mustard Potatoes
    Stir-Fried Beef with Ginger and Egg
    Steamed Shiitake Mushrooms with Bok Choy and Fatt Choy

    9 Comments Post a Comment
    1. Simply...Gluten-free says:

      >Hi, I ame here from Foodbuzz, congrats on winning the featured publishers trafic challange. I love your blog and look forward to returning. Question – how did you get the 3 column format for your blog? I love that and I see we both are with blogspot. Would love to know who you did that!

    2. noobcook says:

      >Nice dish!! I love quick stir fries … and I want mine with lots, and lots of ginger too! Did u use any special tool to cut that ginger to such thin strips?

      P.S. do u allow posting of comments for those with a site domain? (not google/open id)

    3. Nate-n-Annie says:

      >@Simply… – thanks, and thanks for stopping by! To answer your question, I downloaded a 3-column template from somewhere. It was easier than trying to hack it myself. Truth be told, I am considering going back to 2-column, or some hybrid column layout.

      @Noobcook – no, we used a sharp knife and a steady hand. :-)

      My comments posting settings are restricted to Google / Open ID accounts. This is to prevent anonymous trolls and spammers.

    4. Kevin says:

      >That looks really tasty! I am going to have to try some of that crispy fried ginger.

    5. Nate-n-Annie says:

      >@Kevin – make a lot of it! I’m sure you’ll find many different uses for fried ginger sticks besides this dish.

    6. mayan. says:

      >the crispy ginger looks so delicious, if i ever get to try this i’ll put more like you suggested.

    7. Nate-n-Annie says:

      >@mayan – have fun with it!

    8. Eddie Hoos says:

      Just discovered your site today. I am just starting to learn Malaysian cooking and I really like your site. May I mention it on my radio program, Hoos Cookin’ ? Thanks!
      Eddie Hoos

    Leave a Reply




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    My Photo Annie is mistress of the kitchen while Nate is the master of the grill and smoker. We cook the homestyle Asian and Hawaiian foods of our younger days while also exploring the wider worlds of Western foods.

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