Stir-Fried Beef with Ginger and Spring Onion (Jiang Cong Chao Niu He / 姜葱炒牛河)
Guangdong Province — Cantonese wok cooking
Cantonese classic of sliced beef stir-fried with ginger, spring onion, and oyster sauce — one of the benchmark dishes for evaluating wok technique. The beef must be precisely velveted, the wok at maximum heat, the cook confident and fast. Related to beef hor fun (chao niu he) but this version focuses on the beef-ginger-onion combination without noodles.