Stir-Fried Beef with Greens and Scallions

Time for a new challenge. I read so many blogs that sometimes, telling myself I’d love to cook this or that is too overwhelming. I often get the feeling that I see a lot but don’t do as much. So I’ve made the decision to regularly make a selection of the dishes I “like”, whether on food blogs or travel blogs, whenever there’s a recipe provided or not, and get to cooking them myself at home! So from time to time, on my blog, you may come across something you have cooked within the past years, or something you have eaten in a restaurant, wherever you live in the world.

Chinese Stir-Fried Beef with Scallions and greens -

I started last week with a bowl of Sweet Potato and Butternut Squash that was delicious, and today I’ll go with this Stir-Fried Beef Asian-style with Greens and Scallions. It is directly inspired (again) by Sue, my Australian friend who went to the restaurant Tasting China in Canberra, where a friend of hers had this fabulous bowl of meat. I interpreted the recipe based on my personal knowledge of Chinese cuisine basics, with some additions of my own too, given that I wanted to deal with what was left in my fridge and not go grocery shopping one more time this week. Although I really can’t say what the original recipe was made of, but I felt the result of my dish was pretty nice, and I enjoyed a lot eating it. And so will you, hopefully! Please feel free to share in the comments how you would have re-interpreted Tasting China’s version of this Stir-Fried Beef with Green Vegetables and Onions.

Chinese Stir-Fried Beef with Scallions and greens - by


  • 300 grams of beef
  • 1 whole scallion
  • 1 large brocoli stem
  • A handful of arugula leaves
  • 2 garlic cloves
  • 1 tsp of sesame oil
  • 1 tbsp of Shaoxing wine
  • 2 tbsp of soya sauce
  • 2 tbsp of oyster sauce
  • 1.5 tbsp of oil for the wok


  1. Prepare the marinade for the beef: mince the garlic, and combine all the liquids in a bowl.
  2. Thinly mince the beef, toss it in the bowl and coat it well with the marinade. Refrigerate while you get everything else ready.
  3. Wash the brocoli stem, and julienne it well (= cut in sticks shape).
  4. Do a similar cut with the scallion, white and green parts.
  5. Pick arugula leaves from your fridge.
  6. When all veggies are ready, take the marinated beef out of the fridge.
  7. Heat a wok, empty, for 1 minute.
  8. Heat the oil for about 30 seconds.
  9. Pour the beef with its marinade into the wok, and start cooking by stirring frequently after the first minute.
  10. When it’s almost done (which is rather fast actually), add the raw veggies and keep stirring for 2 minutes. It doesn’t go any easier.
  11. Serve immediately over rice or stir-fried noodles.

Created and Written by Sophie Rebibo-Halimi. © 2017 All Rights Reserved. 


  1. I think the bowl has a lot to do with the restaurant-look. And thanks for your nice comment, I’m glad you like the idea that I pick dishes from your restaurant reviews ;)


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