ChineseMedium · Hot
Wok-Seared Beef with Scallion, Ginger, and Star Anise
A bold, aromatic stir-fry featuring tender beef slices seared over high heat with ginger, scallions, and star anise for that signature wok hei flavor.
Prep
15 min
Cook
10 min
Rest
10 min
Total
35 min
Method
Prep the Beef
1
Slice the beef against the grain into thin strips, about 1/4-inch thick. Place in a bowl.
2
Add soy sauce, cornstarch, salt, and black pepper. Toss well to coat. Let marinate for 10 minutes while you prep the aromatics.
Prep the Aromatics
3
4
In a small bowl, mix together soy sauce, sesame oil, and rice vinegar for the wok sauce. Set aside.
Fire Up the Wok
5
Place a wok over highest heat until smoking. Add sunflower oil and swirl to coat.
6
Add beef in a single layer—work in batches if needed. Sear without stirring for 30 seconds to develop a caramelized crust.
7
Toss the beef and cook another 30 seconds. Remove to a plate and set aside.
Build the Aromatics
8
Add star anise to the wok and toast for 15 seconds until fragrant.
10
Add white and light green parts of scallions. Toss for 15 seconds.
B
Nutri-Score
Good balance
A–E · lower is better · score 1
Calories
504
per serving
Calorie-dense · 504 kcalHigh in protein · 32gLow sugar · 1gLow salt · 179mg
Protein
32g
Carbs
8g
Fat
39g
Sat. fat
5g
Fiber
1g
Sugar
1g
Sodium
179mg
Gluten FreeDairy FreePaleoKetoHeart HealthyDiabetes FriendlyLow CarbWeight ManagementHigh ProteinBalanced Macros
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
E
Environmental impact
Very high impact
A–E · lower is better · includes estimates
kg CO2e
13
per serving
ECarbonBEU all-round· carbon sets the grade
Water
0.3m³
Land
244Pt
Runoff
0.2g P
Beef steak, thinly sliced against the grain drives 99% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
8
Umami
4
Sweet
6
Salty
3
Sour
2
Bitter
4
Spicy
Textures
CrispyTenderChewy
Aromas
AniseGinger ForwardGarlickyWok Hei
Kitchen Equipment
Techniques
Safety & Storage
Cooking Temperature
Wok must reach smoking point (400°F/200°C minimum) before adding oil and ingredients to achieve proper sear and wok hei flavor development.
Handling
Marinated raw beef is handled during prep; avoid touching face, eyes, or mouth while handling and wash hands thoroughly with soap for 20 seconds after contact.
Cross Contamination
Use separate cutting boards for raw beef and ready-to-eat aromatics; never return cooked beef to the original raw beef container.
Equipment Safety
Superheated oil in a wok can cause severe splattering; use a long-handled wok spatula, stand back from the wok, and never add water to hot oil.
Storage
Cool stir-fry to room temperature within 1 hour, then transfer to airtight container; refrigerate at 40°F or below.
Shelf Life
Consume leftover stir-fry within 3-4 days; reheat thoroughly to 165°F before eating.
Allergen Warning
This dish contains soy, sesame, and gluten; inform guests of allergens before serving and avoid cross-contact with allergen-free dishes during preparation and service.
High Risk Population
Ensure beef reaches minimum internal temperature of 145°F for medium-rare; immunocompromised individuals, pregnant women, and elderly should consume fully cooked beef at 160°F minimum.
Pro Tips
Technique
Never crowd the wok when searing beef—if you hear steaming instead of sizzling, that's wok hei dying. Give each piece its own real estate to develop that beautiful caramelized crust.
Substitution
No star anise on hand? A tiny pinch of Chinese five-spice powder can step in, but real whole star anise gives that distinctive liquorice-floral note that makes this dish sing. Keep a few in your pantry—they last forever.
Time Saver
Slice your beef slightly thicker and freeze for 20 minutes before cutting—it firms up the meat for razor-thin, professional-looking strips without the struggle.
From the chef
Thin-sliced beef hitting a screaming-hot wok is one of the most satisfying sounds in Chinese cooking—that immediate sizzle tells you the caramelized crust is forming. Star anise toasted in the residual oil adds a low licorice warmth that balances the bright ginger-scallion finish. Work in batches, sear without stirring for the first thirty seconds, and keep the sauce ready so nothing sits idle. Bold heat, fast hands, and a wok sauce built on soy, sesame, and rice vinegar—that's all this dish asks for.
TagsWok CookingWeeknight DinnerQuick MealAromaticBeef
AllergensSoySesameGluten
Source: generated · June 10, 2026