Beef and Garlic Scape Stir-fry

Beef and Garlic Scape Stir-fry

I was lucky and last weekend they still had garlic scapes at the farmers market and I could not pass up on picking up another bunch of them. When I was searching for recipes for garlic scapes earlier I came across several statements claiming that garlic scapes could be used as is, just like they were asparagus. After enjoying the garlic scapes using them chopped up like regular garlic and in a pesto I was ready to try them whole. Of the recipe ideas that I could find using them whole the ones that sounded most interesting were those that used them in stir-frys. I decided to go with a beef and garlic scape stir-fry and I started with the beef and asparagus stir-fry recipe that I had made a while ago. I left the chopped up garlic cloves in even though I was using the garlic scapes for even more garlicky goodness. I wanted there to be something more than just the beef and garlic scapes and I thought that some sliced water chestnuts would be nice. The last change that I made was in adding a bit of oyster sauce to change the flavour profile up a bit.

Despite the fact that the list of ingredients and instructions are a little long this stir fry was pretty easy to make. One tip that I can suggest for cutting your beef thinly is to put it in the freezer for 30 minutes before slicing it. I like to choose a nice and tender cut of beef for dishes like this as it is only briefly stir-fried and it will not get and more tender when cooked. Another tip for stir-frys is to prepare all of the ingredients before your start cooking as stir-frys cook fast. The beef and garlic scape stir-fry turned out really well. With both the garlic and the garlic scapes the stir-fry was nice and garlicky and good. The garlic scapes themselves mellowed out nicely when cooked so they had a nice mild garlic flavour. I really enjoyed using the garlic scapes whole in this stir-fry, and in fact I have enjoyed the garlic scapes every way that I have used them so far. I still have a few garlic scapes and I will definitely be looking for more at the farmers market this weekend.

Beef and Garlic Scape Stir-fry

Beef and Garlic Scape Stir-fry

Servings: 4
  • 1 pound beef (thinly sliced)
  • 1 teaspoon garlic (grated)
  • 1 teaspoon ginger (grated)
  • 1 teaspoon Shao Xing Chinese cooking wine (or cooking sherry)
  • 1 tablespoon light soy sauce
  • 1 tablespoon of the cornstarch
  • 1 teaspoon sesame oil
  • 1 tablespoon peanut oil
  • 1 tablespoon peanut oil
  • 1 tablespoon garlic (grated)
  • 1 tablespoon ginger (grated)
  • 1/4 teaspoon red chili pepper flakes
  • 6 garlic scapes (cut into 1 1/2 inch slices)
  • 1 can water chestnuts (drained and sliced)
  • 1/2 cup beef stock
  • 1 teaspoon light soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon cornstarch
  • 1 teaspoon sesame oil
  • 2 green onions (sliced)
  1. Marinate the beef in the garlic, ginger, Shao Xing, light soy sauce, cornstarch and sesame oil for 20 minutes.
  2. Heat the oil in a pan.
  3. Add the beef and stir-fry until cooked, about 2-3 minutes and set aside.
  4. Heat the oil in the same pan.
  5. Add the garlic, ginger and red chili pepper flakes and saute until fragrant, about 30 seconds.
  6. Add the garlic scapes and water chestnuts and stir-fry for 1 minute.
  7. Mix the beef stock, light soy sauce, oyster sauce and cornstarch in a bowl.
  8. Add the liquid mixture to the pan, bring to a boil and simmer until it thickens.
  9. Add the beef and the sesame oil and remove from heat.
  10. Serve over steamed rice and garnish with the green onions.


Christelle said...

Great and creative version on the asparagus theme! :)

sabah said...

Bravo! you have talent.
I love your blog.

Patsyk said...

Love this way of using garlic scapes! I just found some last week and love the flavor they add.

teresa said...

I'm just barely learning what garlic scapes even are through the bloggy world. THis looks just wonderful. If I ever come across a bunch, I'm going to snag a few!

Sweet Bird said...

This looks really, really good right now.

Jan said...

Oooh yum - I would love this!

Beachlover's Kitchen said...

I didn't know this vege is called garlic scape!! never try it yet! must look for it now!.I bet it's must taste great!!it's look like chinese chives,right?

Nina Timm said...

Oh Kevin. your food and recipes are just on such a high level right now, and you are still improving every time I get her!! I like your fresh approach......just amazing!!!

♥peachkins♥ said...

I love the looks of thsi dish. It looks like the perfect lunch!

Ivy said...

I am not a big fan of beef but I would definitely eat this dish. It sounds amazing.

Rosa's Yummy Yums said...

A scrumptious dish! I love the choice of ingredients...



aforkfulofspaghetti said...

You've got me craving a really good stir-fry now - preferably yours! Looks great.

mirtilla said...

Un'idea alternativa da copiare, anche se la carne di manzo non mi piace molto. SarĂ  buono anche col pollo?
Good week end.

Kevin said...

Beachlover's Kitchen: I have never had Chinese chives. Based on the description on the wikipedia they do look similar and it sounds like they would taste similar as well. Garlic Scapes Chinese Chives

Kevin said...

Ivy & mirtilla: This should work well with chicken as well.

Anncoo said...

Hi Kevin, Just for your info Chinese chives can also cook with chicken liver and gizzard.

Lori Lynn said...

Looks excellent. Love your usage of garlic scape in recent posts.

Joanne said...

Even though this looks like it has a lot of ingredients, most of them are things I have on hand. What a great use of scapes!

Tiffiny Felix said...

This looks so good! I love that you use seasonal veggies, and that, because of your posts, I now know about garlic scapes!

I also wanted to tell you I've given you an award on my blog. Thanks for all of your great posts!

Zoe said...

I have some rice noodles this stir fry would work great with. Thanks Kevin.

Larissa said...

This reminds me of my grandmother's cooking. Looks wonderful!

Jennifer said...

Lucky indeed to get some garlic scapes! I havent been able to find them! I loved having the luxury of my dad bringing me lots living back home!
Great recipe:)

♥Rosie♥ said...

This dish loooks superb Kevin!!

Kristen said...

What a great tip for cutting beef thinly... makes perfect sense, but never thought to do that!
This looks delicious!

mycookinghut said...

This dish looks really good!!

EChef said...

what do you think the best cut of beef is for a stirfry? Sirloin or tenderloin or something fattier like a skirt steak?

Kevin Lynch said...

EChef: I like a fattier cut like skirt steak or flank steak are good for stir fries but you could also use something like a rib eye.

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