Steak and Scallion Rice Cake Stir-Fry
This Chinese rice cake stir-fry is the best. The delightful glutinous Nian Gao heaven that is the rice cakes, tender slices of steak, the savory seared scallion and ginger, and the rich umami flavor of the soy and shaoxing wine makes this steak and scallion rice cake stir-fry the best!
- Prep time
- 25 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 12 oz. sirloin steak ((340g, sliced))
- 3 tablespoons oil ((divided))
- 1/2 tablespoon cornstarch
- 1 teaspoon light soy sauce
- 4 thin slices ginger ((finely julienned))
- 3 scallions ((cut into 2-inch pieces))
- 1 pound rice cakes ((450g))
- 2 tablespoons shaoxing wine
- 1 tablespoon dark soy sauce
- 1 tablespoon light soy sauce
- 1/2 teaspoon sesame oil
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon granulated sugar
Instructions
- 1
Marinate the beef with 1 tablespoon oil, cornstarch and 1 teaspoon light soy sauce and set aside for 15 minutes. Heat 2 tablespoons of oil in your wok over high heat. Once it's smoking, add the beef and sear for a minute before setting aside on a plate. Add the ginger to the wok, and when it starts to brown, add the scallions and give everything a stir. Pour in the rice cakes and stir-fry for 1-2 minutes.
- 2
Spread the Shaoxing wine around the perimeter of the wok and cover the wok immediately. Cook, covered, for 2 minutes. Add the beef, 1 tablespoon each of dark soy sauce and light soy sauce, sesame oil, salt and sugar. Toss together for about 2 minutes. The rice cakes should be tender but still a bit chewy. If not, cover the wok and cook a little longer.