CantoneseMedium 20 min serves 3

Beef with Yellow Chives (韭黄炒牛肉)

Name: Beef with Yellow Chives (韭黄炒牛肉)
Total time: 20 min
Yield: 3 servings
Cuisine: Cantonese
Ingredients: beef sirloin, sliced thin; yellow chives, cut into 5 cm lengths; light soy sauce; oyster sauce; cornstarch; Shaoxing wine; ginger, julienned; cooking oil; toasted sesame oil

韭黄炒牛肉 · jiǔ huáng chǎo niú ròu

家庭快手版 · Home version: Home version keeps it simple: beef, chives, soy. Restaurant version adds a puff of wok hei with a final splash of hot oil.

Yellow chives are the same plant as green chives, grown under a cover so no sunlight reaches them. The result is sweeter, softer and much more expensive — which is why this dish shows up at Cantonese banquets but rarely in a weeknight rotation.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More beef recipes →Quick & Easy

Ingredients

beef sirloin, sliced thin牛里脊薄片🛒 local300 g
yellow chives, cut into 5 cm lengths韭黄，切 5 cm 段🏮 asian250 g
light soy sauce生抽🏮 asian1.5 tbsp
oyster sauce蚝油🏮 asian1 tsp
cornstarch玉米淀粉🏮 asian1 tsp
Shaoxing wine绍兴酒🏮 asian1 tbsp
ginger, julienned姜丝🛒 local1 tsp
cooking oil食用油🛒 local2 tbsp
toasted sesame oil香油🏮 asian1/2 tsp

yellow chives, cut into 5 cm lengths: If unavailable, green chives work but taste sharper.

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

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Instructions

1Marinate the beef with soy sauce, wine and cornstarch for 10 minutes.
腌肉
🔍 Look for
Visual: 肉片松散分开，各自挂薄浆Slices separate easily, each lightly coated
You know it's right when: 碗边没有淀粉结块No starch clumps stick to the bowl
2Separate the chive whites and greens — they cook at different speeds.
分梗叶
3Heat the wok until a droplet skitters. Add oil and sear the beef 60 seconds, then remove.
滑炒牛肉
🔍 Look for High heat 60 seconds
Visual: 边缘上色，内部仍粉Beef browns at the edges but stays pink inside
You know it's right when: 按压有轻微回弹Meat springs back lightly when pressed
4Fry ginger 15 seconds, add chive whites and toss 40 seconds until they soften.
炒白段
🔍 Look for High heat 40 seconds
Visual: 白段变半透明并软塌White sections turn translucent and droop
You know it's right when: 锅里飘出葱蒜甜香Sweet allium smell rises from the wok
5Add the chive greens and beef, splash in the wine, and toss 30 seconds.
合炒
🔍 Look for High heat 30 seconds
Visual: 叶段塌软但保持黄绿色Greens wilt but keep a yellow-green tone
You know it's right when: 体积缩了约三分之一Volume drops by about a third
6Season with oyster sauce off the heat, finish with sesame oil, and serve.
调味出锅

Tips

· Yellow chives cook faster than green ones — cut the heat earlier than you think.
· Never cover the wok; trapped steam turns them to mush.
· Sesame oil goes in off the heat so it stays aromatic.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Can I skip Shaoxing wine? What's the substitute?

Dry sherry is the closest 1:1 swap (fidelity ~80%). No sherry? Use a splash of white wine plus a little water, or just skip it and add a tiny extra pinch of sugar — the wine's job is depth and removing meat's gamey notes, and a good marinade covers most of it.

Source: HǎoWèi substitution engine

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine

What is velveting and why do it?

Velveting = coating meat in cornstarch (sometimes egg white + a splash of wine/soy) before cooking. The starch forms a protective layer that seals in juices and prevents the meat from drying out at high heat. This is the secret to restaurant-smooth beef in dishes like beef & broccoli. At home: 1 tbsp cornstarch + 1 tbsp water (or soy/wine) per 250 g meat, rest 10 min, then stir-fry.

Source: HǎoWèi technique guide