Ginger Scallion Beef & Charred Cabbage Bowl
Seared beef and wok-charred cabbage with ginger-scallion oil over steamed rice.
- Prep
- 15 min
- Cook
- 12 min
- Total
- 27 min
- Makes
- 4 bowls
Ginger-scallion oil is a Cantonese condiment made by pouring hot oil over minced ginger and scallions. It's punchy and fragrant and turns plain beef and cabbage into something special. Charring the cabbage in a hot wok brings out its sweetness.
Why this recipe works
Pouring hot oil over raw ginger and scallions softens their bite while keeping them fresh and green. Charred cabbage turns sweet and smoky, which complements the sharp sauce.
Ingredient notes
Mince the ginger very finely; large pieces are harsh. The oil keeps a week in the fridge and is good on noodles, eggs and rice.
Common mistakes
- Overheating the oil until smoking, which burns the scallions.
- Cooking the cabbage until limp.
What to serve with it
Cucumber slices or a fried egg.
Meal prep
Reheat the beef and cabbage; add fresh ginger-scallion oil after.
More bowls like this
Cooking tips
Use a deep heatproof bowl; the hot oil bubbles up. Leave the cabbage still in the wok to char.
Swaps and variations
Use chicken thighs, cooked to 165°F (74°C). Use napa cabbage, which cooks faster.
Storing and reheating
Refrigerate within 2 hours for up to 4 days. Reheat until hot.
Recipe
Ginger Scallion Beef & Charred Cabbage Bowl
- Prep
- 15 min
- Cook
- 12 min
- Total
- 27 min
- Makes
- 4 bowls
Ingredients
You’ll need: wok or large skillet; medium saucepan with lid; heatproof bowl; small saucepan
Method
-
Cook the rice: bring the rice and water to a boil, cover and simmer on low 15 minutes, rest 5 minutes.
-
Put the scallions, ginger and salt in a heatproof bowl. Heat 1/4 cup oil in a small saucepan until it shimmers, then carefully pour it over; it will sizzle. Stir and set aside.
-
Toss the beef with the cornstarch and soy sauce.
-
Heat 1 tablespoon oil in a wok over high heat. Add the cabbage and leave it 2 minutes to char, then toss and cook 2 minutes more, until browned in spots and just tender. Transfer to a plate.
-
Stir-fry the beef in two batches, 1 to 2 minutes, until browned.
-
Return the cabbage, add 3 tablespoons of the ginger-scallion oil and toss.
-
Serve over the rice, with the remaining ginger-scallion oil spooned on top.
Questions
Can I make the oil ahead?
Yes. It keeps 1 week refrigerated.
Is ginger-scallion oil spicy?
No. It's sharp and aromatic from the ginger, but not chili-hot.
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