Aromatic ginger and spring onion beef served over noodles, this bowl is really quick and delightful, not to mention quite figure-friendly.
A super simple Asian-inspired recipe featuring noodles served with ginger and spring onion beef. This aromatic dish is sure to please anyone.
As mentioned in the previous posts, we all like green onions in this house but eat them mostly raw. I’ve never used them much in cooking before and when cooking for this series, I was really amazed at how much more one can actually do with scallions.
Although I have all my recipes ready for posting now and I don’t really need to cook much with scallions anymore, I keep finding new recipes and getting new ideas about yet another way to include them in different kinds of dishes.
Right now, I am making these amazing roasted green onions with polenta again.
How to keep green onions fresh?
Before I get to the ginger and green onion beef, I wanted to tell you a few words about the way to keep these veggies fresh for a longer time. I found this on my own over the years of continuously buying them and getting annoyed at the green parts wilting way too quickly.
- Clean them, removing the “hairy” top and about 2 cm/ 0.8-inches of the greens, how much of the greens you need to remove depends on how fresh they look. If they look great, remove only a little, if they are past their prime, remove more.
- I always freeze these scraps and use them when making broths or stocks.
- Wash the stalks very well and pack them in a double layer of kitchen paper without drying them first.
- Keep them in the fridge, but not in the vegetable compartment, for some reason that place doesn’t agree much with scallions, due to the increased humidity, they start sprouting after a few days.
- I keep them in the lower part of the refrigerator, over the vegetable compartment.
- This way they will retain their freshness for at least 4-5 days.
How to make ginger spring onion beef?
- Mix vegetable broth, soy sauce, sherry, Chinese 5-spice powder, grated ginger, and garlic in a larger pan.
- Bring to a boil and simmer for about 3 minutes.
- Add chopped onions, cook for 2 minutes, then add the meat and cook for 3 minutes.
- Add the sugar snap peas and cook for another 4 minutes or so until the beef and the sugar snap peas are tender.
- In the meantime, cook the rice noodles according to the packet’s instructions, I had to soak mine for 5 minutes in boiling water. Drain and stir in the sesame oil.
- Divide the noodles between 4 deep bowls and spoon the meat and vegetable mixture over them.
- The dish is quite soupy, so be sure to use deep bowls.
- Sprinkle with the roasted sesame seeds.
More noodle bowls:
Ginger and Spring Onion Beef
- 2 cups vegetable broth
- 8 tablespoons soy sauce
- 4 tablespoons dry sherry
- 4 teaspoons Chinese 5-spice powder
- 1 large piece of ginger
- 4 large garlic cloves
- 5 large green onions
- 1 lb beef flank or sirloin steak
- 7 oz sugar snap peas
- 1 cup corn from a can or frozen
- 7 oz rice noodles
- 1 teaspoon sesame oil
- 1 tablespoon roasted sesame seeds
- Mix the vegetable broth, soy sauce, sherry, Chinese 5-spice powder, grated ginger, and grated garlic in a larger pan. Bring to a boil and simmer for about 3 minutes.
- Chop: In the meantime, cut the onions into pieces, about 2,5 cm/ 1-inch pieces and the beef into long thin strips.
- Cook: Add the green onions to the pan and cook for 2 minutes, add the beef, and continue cooking for 3 minutes. Next, add the sugar snap peas and corn and cook for another 4 minutes or so until the meat and the sugar snap peas are tender.
- Cook noodles: In the meantime, cook the rice noodles according to the packet's instructions, I had to soak mine for 5 minutes in boiling water. Drain and stir in the sesame oil.
- Serve: Divide the noodles between 4 deep bowls and spoon over the beef and vegetables. Divide the remaining broth between the bowls. The dish is quite soupy, so be sure to use deep bowls. Sprinkle with the roasted sesame seeds and serve.