Steak and Scallion Rice Cake Stir-Fry
Prep time
Cook time
Total time
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!
Recipe type: Noodles and Pasta
Cuisine: Chinese
Serves: 4 servings
  • 12 oz. sirloin steak, sliced
  • 3 tablespoons oil, divided
  • ½ tablespoon cornstarch
  • 1 teaspoon light soy sauce, plus 1 tablespoon
  • 4 thin slices ginger, finely julienned
  • 3 scallions, cut into 2-inch pieces
  • 1 lb. Chinese rice cakes
  • 2 tablespoons shaoxing wine
  • 1 tablespoon dark soy sauce
  • ½ teaspoon sesame oil
  • ½ teaspoon salt
  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 and light soy sauce, sesame oil, and salt. 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.
Recipe by The Woks of Life at