Ginger & Shallot Beef with Broccoli

During my 2 years stint as a waitress in a small noodle bar in my university days,  I’ve learned 2 valuable lessons:-

(1) Food industry is a tough business. Not only the food has to be exceptionally good to stay ahead in this competitive market, you have to be a good manager, juggling between  pricing and staffing etc. Basically it’s a one man (woman) show, like blogging, but just a hundred times’ tougher! So think twice before venturing into food biz.

(2) How to make a decent stir fry.  Although I wasn’t officially taught by the chef but from bits and pieces of observation I gathered, I’m pretty confident in dishing out stir-frys when I’m in need of  no fuss and last minute entertaining idea.

Ginger and shallot stir fry is the house specialty in the noodle bar where I used to work and it’s amazing how versatile this stir fry can be – you can replace beef with chicken or seafood; broccoli with  asparagus or snow peas or sugar snap.  So why not add this to your long list of stir-fry repertoire, in addition to your sweet and sour or black bean stir-frys!

Ginger & Shallot Beef with Broccoli

(A Fuss Free Cooking Recipe)

Serves 2

Prep time: 10 minutes

Cook time: 10 minutes


  • 300g broccoli (one broccoli)
  • 400g steak (I’ve used rump steak)
  • 2.5 inches ginger
  • 3 shallots (aka scallions or spring onions)
  • 2 tbsps cooking oil

Steak Marinade:

  • 2 tbsps light soy sauce
  • A pinch of salt
  • 1 tsp sugar
  • 1 tsp white pepper
  • 1/2 tsp sesame oil
  • 1/2 tsp white vinegar

Stir Fry Sauce:

  • 1 tbsp oyster sauce
  • 1/2 tbsp soy sauce
  • 1/2 tsp white pepper
  • 2 drops sesame oil
  • 3 tbsps water
  • 1/2 tbsp corn flour (aka cornstarch)


  • Cut broccoli into florets.

  • Cook broccoli in SALTED water for 1/2 minute. Drain and set aside.

  • Slice shallots diagonally.

  • Skin and slice ginger into thin strips (like the photo below). The finer the better! (…which I haven’t done a good job, obviously).

  • Thinly slice the steak. You can skip this step if you bought the pre-sliced meat (if you don’t mind paying the extra cost). 🙂

  • Combine all the marinade ingredients in a big bowl and add the steak. Set aside.  (I add A BIT of vinegar in attempt to tenderise the meat. Better than using baking soda right?)

  • Combine all the sauce ingredients in a bowl or measuring cup.

{Sauce mixture}

  • Once all the prep work is done, heat up your large pan / wok with 2 tbsps of oil.  When the oil is slightly hot, add ginger and shallots and saute until aromatic (which takes about half a minute) on high heat.
  • Add the marinated beef and try to spread it out (to avoid overlapping between slices). Let it cook on one side until about 3/4 cooked (or lightly charred on the pan side down)
  • Then use a spatula to flip the beef (in order to cook the other side) and add the broccoli also.
  • At this stage, you might end up with some gravy oozed out from the beef.  There are 2 ways you can go about it: (1) Remove the beef and broccoli into a serving plate and cling wrap over it. Then add the sauce mixture into the gravy and let it simmer until thickens to your desired consistency. Then add back the beef and broccoli and coat the ingredients with the sauce – a method as seen in Nigella Kitchen – her Teriyaki chicken recipe remember?;  or my lazy way – (2) Push the ingredients to the side of the pan (or in my case the wok like the photo below), add the sauce mixture and let it simmer until thickens. Then coat the beef and broccoli with the sauce.

  • Serve immediately with rice. Sprinkle some more chopped fresh shallots if desired.

Meat Recipes, Red Meat. permalink.

28 thoughts on “Ginger & Shallot Beef with Broccoli

  1. Hi Emily,
    This ginger and shallot beef with broccoli dish looks amazing. I know what I going to cook for dinner tonight. 🙂 It’s so true that you said “Food industry is a tough business”. It’s very tough business and job. Like your blog so much and thank you for sharing this awesome post.

    • Hi Liv. Thanks for your comment. I always wanted to work in food industry but I actually changed my mind after my brief stint. 😛

  2. Emily your pictures keep getting better and better! I really need to take a class or something. I have this fancy camera and have no idea how to use it.

    PS I was just looking at your ‘about me’ section. It looks like someone’s birthday is coming up!

    • Hi Roxan,

      Well I tried to improve my pictures. Not really good at styling as yet, but I tried, hehe! You know what, I would love to go to food styling course one day, if time permits. I reckon it would really fun, don’t you think so?
      Yeah, my bday is only 2 weeks away! I’m plotting to scam a really good bday gift from my beloved muahahahah!

  3. not to be nit picky, but shallots and green onions/scallions are not the same thing at all. Shallots look like a small red onion more oval in shape with a flavor resembling a cross between garlic and onion. Green onions/Scallions, are the top part of what would grow out if you planted an onion and picked it before maturity.Made the recipe and it was delicious. just added some crushed red pepper flakes for a little heat.

    • Thanks for the info. I just go by the fact my boss used to call it as ginger & shallots but uses spring onions. Also when you lookup wikipedia re: scallion (, one of its many names includes “green shallots”. But I do get where you’re coming from because I, too, call small red onions as shallots as well. 🙂
      Glad to hear that you enjoy the recipe and red pepper flakes sound like a nice touch. 😀

    • Yea, I am far from a pro, and using the incorrect word led me to buy the wrong item at the grocery store when going to recreate this recipe. I realize I could have looked at the photos first but I’m kinda bummed right now

  4. Hi!
    This looks absolutely incredible and I cannot wait to try the recipe!

    I just wanted to say one thing, Shallots and Scallions are two completely different types of onions. What you are using here are scallions, shallots are bulbous like other onions, but smaller, and have a milder flavor. They are usually a light purple color.


    • Yes, I was confused too. It might be a dialect thing, though.

      To me, these are shallots: (the bulb)
      As far as I know, that’s the usual definition — at least, it’s the one used in both The Flavor Thesaurus (British) and How to Cook Everything (American).


  5. Great post and recipe. Stir fry is always good and definitely fuss free cooking. I really like your use of sequential photos, makes it so easy to follow and understand your recipes. Thank you for sharing.

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