Location,Texas 77096,USA

Drunken Ginger Beef & Scallions

Recipe by: Jonnathan Zin Truong


  • ~1 pound of sliced ribeye, sirloin, tri-tip, or tenderloin
  • 4 green onions stalks
  • 1 large ginger
  • 1/3-1/2 cup asian cooking wine
  • 1 tablespoon soy sauce 
  • 1 teaspoon Celtic sea salt
  • 2 tablespoon chili sauce
  • 1/8 teaspoon black pepper
  • 2 tablespoon sesame oil
  • 1 teaspoon olive oil 
  • 1/2 stick of butter
  • 1 red Thai pepper 


  • Julienne ginger set aside in separate dish.
  • Cut green onion into 1.5 inch pieces and set aside in separate dishes. 
  • Slice Thai pepper into thin rings.
  • In a bowl, cooking wine, soy sauce, Celtic sea salt, chili sauce, and sesame oil together and add to meat to marinade and hand mix until marinade is evenly distributed. 
  • Cover and refrigerate for 2-3+ hours (up to 24hrs). 
  • Remove from refrigerator and allow to warm to room temperature, ~30-45 minutes prior to cooking. 


  • Heat wok (pan) to highest heat possibly, add olive oil them half stick of butter.
  • Pan fry julienne ginger, and white section of green onion until ginger is golden brown.
  • Remove ginger from wok.
  • Leave white stalk of scallions in wok.
  • Add room temperature marinaded meat to center. 
  • Stir fry until meat is 80-90% cooked, slightly pink. 
  • Add remaining scallions. 
  • Add fried ginger back into wok.
  • Stir until green onions are soft. 
  • Turn off heat and plate. 
  • Lightly sprinkle with black pepper, top with thinly sliced Thai peppers for garnishment.
  • Serve over cauli-rice for keto friendly option, or steamed jasmine rice for non-keto.