Ginger Beef With Garlic and Scallions

Ginger-Soy Beef With Garlic and Scallions

This unusual cooking method skips browning the meat and instead builds flavor from reducing and concentrating a mixture of soy sauce, sugar, mirin, ginger, and the juices released by the beef. We serve the beef on a bed of peppery watercress. To simplify prep, look for prewashed baby watercress sold in bags; if not available, baby arugula is a good option. Serve with steamed rice.

Makes 4 servings

Ingredients

1/4 cup soy sauce

2 tablespoons mirin (or white cooking wine)

1/2 tsp crispy chili sauce (Angry Grandma)

1 tablespoon rice vinegar

2 tablespoons peanut oil for the skillet

3-inch piece fresh ginger (2 ounces), peeled, quartered lengthwise, and thinly sliced

1 1/2 tablespoons garlic

1 pound boneless beef short ribs or flat iron steak, trimmed and sliced ¼-inch thick against the grain

2 bunches of thinly sliced scallions

4-ounce bag baby watercress or 5-ounce container baby spinach


  1. In a bowl, combine all of the ingredients except the beef, ginger, scallions, and spinach

  2. To a warm 12-inch skillet, add the beef, garlic, and ginger,  and cook until the meat is barely pink, stirring occasionally and adjusting the heat to maintain a simmer, until the meat releases its juices.

  3. Add scallions and combined wet ingredients

  4. Increase to high (350dF) and cook, stirring, until the liquid forms a light glaze that clings to the meat.

  5. Arrange the watercress (or spinach) on a platter and top with the beef.


Optional: Use the sauce as a marinade.


From: https://www.bostonglobe.com/2022/01/18/magazine/recipes-four-ways-use-ginger