This aromatic dish of beef with ginger and spring onions is served over noodles; this bowl is really quick and delightful.
This super simple Asian-inspired recipe features noodles served with beef, ginger, and spring onions. This aromatic dish is sure to please anyone.
We all love green onions here and usually eat them raw, but recently, I've been surprised by how versatile scallions are in cooking; I keep finding new ideas and ways to use them in different dishes.
Right now, I am making these amazing roasted green onions with polenta again. Check out Green Onion Pasta, too.
Recipe ingredients
The aromatic broth's ingredients are Vegetable broth, soy sauce, sherry, Chinese five-spice powder, ginger, and garlic. Chinese five-spice powder is a mix of five spices often used in cooking. It includes star anise, cloves, cinnamon, Sichuan peppercorns, and fennel seeds. This blend balances sweet, spicy, and earthy flavors in dishes like meat, stir-fries, and soups.
- Use more Chinese 5-spice powder to make Salt and Pepper Chicken Wings or Salt and Pepper Chicken.
Beef: You can use flank or sirloin steak.
Vegetables: Spring or green onions are not quite the same, but you can use whatever you want. You will also need sugar snap peas and corn from a can.
Rice noodles: Mine took 4-5 minutes to cook. Make sure to check your package.
See the recipe card for full information on ingredients and quantities.
How to make ginger spring onion beef?
- Step #1: Mix 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.
- Step #2: Add the chopped onions and cook for 2 minutes, then add the meat and cook for 3 minutes.
- Step #3: Add the sugar snap peas and cook for another 4 minutes or so until the beef and the sugar snap peas are tender.
- Step #4: 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
The beef with ginger and spring onions dish is quite soupy, so be sure to use deep bowls.
Divide the noodles between 4 deep bowls, spoon the meat and vegetable mixture over them, and sprinkle with the roasted sesame seeds.
Ginger and Spring Onion Beef
Ingredients
- 2 cups vegetable broth
- 8 tablespoons soy sauce
- 4 tablespoons dry sherry
- 4 teaspoons Chinese 5-spice powder
- 1 thumbsized piece of ginger
- 4 large garlic cloves
- 5 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
Instructions
- 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.2 cups vegetable broth/ 500 ml + 8 tablespoons soy sauce + 4 tablespoons dry sherry + 4 teaspoons Chinese 5-spice powder + 1 thumbsized piece of ginger + 4 large garlic cloves
- Chop: In the meantime, cut the onions into pieces, about 2,5 cm/ 1-inch pieces, and the beef into long thin strips.5 green onions + 1 lb beef/ 450 g
- 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.7 oz sugar snap peas/ 200 g + 1 cup corn/ 120 g
- 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.7 oz rice noodles/ 200 g + 1 teaspoon 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.1 tablespoon roasted sesame seeds
nunu says
Just to be clear here, you cook the meat and vegetables directly in the broth? It's not stir fried in oil?
Adina says
Yes, that's right. No stir-frying.
Beth says
That looks delicious! And thanks for the tip about green onions. I have exactly the same problem when I buy them and don't use them right away.
Adina says
Thank you, Beth.
Meghan | Fox and Briar says
Such a good tip on keeping green onions fresh! I love them and cook with them often, but I almost always find some that have gone bad in my produce drawer. And this beef bowl looks absolutely delish.
Adina says
Thank you, Meghan, glad I could help! I had the same problem for so long and I am glad to have found this way of keeping the green onions longer.
Monica says
Delicious! I stir fry beef with green onions a lot for dinner. Sometimes, I do it with shrimp and it's also good with eggs, kind of scrambled together. I need to buy some green onions!
Adina says
Shrimps!!! Mmm! That's a great idea, I think I would like that even more than the beef!
Thao @ In Good Flavor says
I use green onions in my cooking like others use parsley. I love everything in this noodle bowl...I can just devour it!
Adina says
Green onions are great, I couldn't do without them! 🙂
Kim | Low Carb Maven says
Adina, this is in my wheelhouse. I, too, have been experimenting with Asian flavors and this sounds perfect. Thanks for a great recipe!
Adina says
Thank you, Kim, I am glad you like it! 🙂
Cheyanne @ No Spoon Necessary says
Like I commented on your last post, we LOVE green onions over here, so keep the recipes coming! This bowl of beef looks and sounds delicious! So much noodle-y deliciousness in one bowl! Cheers!
Adina says
Thank you, Cheyanne. A couple more recipes coming, I hope you'll find something you like. 🙂
Kate @ Framed Cooks says
I do love noodle bowls, and I can almost smell the deliciousness of this one through the screen!!
Adina says
Thank you, Kate. A good noodle bowl is really so comforting, isn't it?
Angie@Angie's Recipes says
It looks easy and quick to prepare...the noodle bowl with beef looks really tasty, Adina.
Adina says
Thanks, Angie. It's really quick and so flavorsome.