Jiang Chong Niu Rou/ Spring Onion and Ginger Beef

My favorite seasonings with beef is Lee Kum Kee oyster sauce and brandy. I prefer the taste of brandy over Chinese rice wine/Shaoxing jiu on beef. Ginger, green onion and black pepper are also a must have for this dish.


3 pounds of sliced rib eye cut into 2 inch pieces or use petite sirloin, sliced thin against the grains

1 chopped shallot

1 tablespoon of cooking oil

Peel and cut a 1 inch knob of ginger into strips

Cut a small bunch of green onion into 2 inch strips

1 tablespoon Garlic powder

1 tablespoon of Onion powder

1/2 teaspoon of Black pepper

1/2 teaspoon of White pepper

2 tablespoons of Lee Kum Kee Oyster Sauce

2 tablespoons of XO cognac brandy

1 tablespoon of lemon juice

1 tablespoon of cornstarch


Season beef with 1 tablespoon of Lee Kum Kee Oyster Sauce, brandy, lemon juice, garlic powder, onion powder, black pepper and white pepper. Put seasoned beef in the fridge for 3 hours to allow seasoning to seep into the beef.

Before frying the beef, add corn starch to coat beef evenly.

Heat up oil in frying pan, add chopped shallots and ginger. Add beef and fry quickly until there is only a little pink left. Then add the remainder 1 tablespoon of oyster sauce and spring onion. Stir fry for a few more seconds until there is no more pink. Turn off heat immediately.

Copyright 2012 From the Kitchen of Eloise


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