Stir-Fried Beef with Spring Onion

24 Apr

Here’s another favourite of our Chinese dish, Stir-Fried Beef with Spring Onion. One thing I noticed about this particular dish is the non-existence of egg whenever we order this at any of our eatery joints. That is why I was rather sceptical as to add the egg to the recipe but gave it a shot nonetheless.

My main concern was to ensure that the beef slices was tender and well-done by the time I finished cooking it as I didn’t want to serve it medium rare. And so, I fussed over the little details while cooking it and despite all that, it still tasted good enough to feed the two main critics in the house 😉


  • 350 gm beef chuck tender (or beef knuckles), sliced thinly
  • 8 cm ginger, sliced thinly
  • 1/2 cup spring onion, chopped at about 1 inch
  • 1 egg
  • 1 cup water
  • 2 tablespoon light soya sauce
  • 1 tablespoon tapioca flour
  • 1/4 teaspoon baking soda
  • Salt, sugar and ground black pepper, to taste
  • 3 tablespoons oil


Coat the beef slices with 1/4 teaspoon salt, tapioca flour and baking soda. Set aside.

Beat the egg with ground black pepper, light soya sauce and 1/2 tablespoon oil until fluffy. Set this aside too.

Heat up the oil and saute the ginger until it turns yellowish. Add the beef slices and water. Let the water mixture boil and when the beef slices are tender, add the egg mixture and mix well. Once done, just add the chopped spring onion and give it a quick stir.


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