Claypot Beef with Ginger and Scallion 薑蔥瓦煲牛肉

Tender slices of beef are quickly stir-fried with fragrant ginger and scallions, then simmered in a hot claypot to lock in moisture and flavor. A warming and aromatic dish perfect with rice.

Nutrition (per serving)

Ingredients

• 300g beef flank, thinly sliced against the grain
• 50g ginger, julienned
• 3 sprigs scallions, cut into 5 cm lengths
• 1 tbsp cooking oil
• For Beef Marinade:
• 1 tsp light soy sauce
• 1/2 tsp sugar
• 1 tsp cornstarch
• 1 tsp cooking oil
• For Sauce:
• 2 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1/4 tsp white pepper
• 1/2 cup chicken broth or water
• 1 tsp cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water)
• 1 tsp sesame oil

Steps

1. Marinate beef slices with light soy sauce, sugar, cornstarch, and cooking oil for at least 15 minutes.
2. Heat cooking oil in a hot wok. Quickly stir-fry julienned ginger and the white parts of the scallions until fragrant.
3. Add the marinated beef to the wok and stir-fry quickly until it's about 80% cooked. Remove beef from the wok and set aside.
4. In the same wok, add julienned ginger and green parts of the scallions (reserving some for garnish). Sauté briefly.
5. Pour in the sauce ingredients (light soy sauce, oyster sauce, sugar, white pepper, chicken broth or water). Bring to a simmer.
6. Add the partially cooked beef back into the sauce. Stir in the cornstarch slurry to thicken the sauce to your desired consistency.
7. Transfer the beef and sauce to a preheated claypot. Drizzle with sesame oil and garnish with reserved scallions. Serve immediately.

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