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Scallion Beef Stir-fry Chinatown Favorite

Posted:10/17/2015 Updated:nine/28/2020

Scallion beefiness stir-fry, pronounced cong bao ngau in Cantonese and cong bao niu (葱爆牛) in Mandarin, is an one-time favorite dish of mine that, in my apprehensive opinion, about recipes and restaurants don't really get right. It's a groovy dish, and some good "wok hay" from a trusty carbon steel wok makes all the difference.

Alas, even some restaurants in Chinatown don't cook this dish correct, and instead you lot get a scrap of a soggy and oily dish where you know the person behind the wok was just going through the motions. Judy's father, a retired construction worker, found a identify that used to practise this beef stir-fry justice, and he went in that location every 24-hour interval for dejeuner whenever he worked in the expanse.

My father'due south last eatery actually did not have scallion beef on the carte, but he cooked information technology oft for dinner for us after the place closed. (I miss his version of this iconic scallion beefiness stir-fry dish, but, believe me, I don't miss the long hours at the old eating house.)

There are plenty of recipes out there featuring pictures of a saucy dish with vivid scallions and beef that looks something like beef with broccoli, merely that'southward not the essence of the dish––at least not what I am used to. The "bao" in the cong bao ngau, means burst, explode, or fissure. That ways you gotta make those scallions "cleft" with some scorching rut and go them to crackle with every bit much wok hay every bit yous can muster for this beef stir-fry dish!

This dish should likewise be dry, with no standing sauce (sorry Sarah, who loves any dish with lots of sauce). Dredging the beef with cornstarch and frying it until seared and slightly crispy actually adds flavor and texture. If yous're a fan of our Mongolian Beef, give this recipe a try!

Scallion Beef Recipe Instructions

Mix the beef with ii teaspoons oil, 1 teaspoon soy sauce, and i tablespoon cornstarch. Marinate at room temperature for 30 minutes. For more information on preparing beefiness, meet Bill's post on How to Piece and Velvet Beef for stir fries.

Combine the sesame oil, soy sauce, hoisin sauce, hot water, and white pepper into a small basin; mix well and set aside. Spread the beef out on a plate, and sprinkle on 3 tablespoons of cornstarch. Toss to coat the beef lightly, shaking off any backlog.

Heat your wok until merely smoking, and spread a quarter cup of oil around the wok. Add together the beef and permit the beef sear in the oil on one side for thirty seconds. Flip and let sear for another 30 seconds, and transfer to a plate. Turn down the heat to medium low and remove/discard the excess oil (if in that location is too much) leaving about 2 tablespoons of oil in the wok.

Add the ginger and let information technology cook for 15 seconds until information technology is just caramelized.

Plow upwardly the estrus to the highest setting, and add the white portions of the scallions. Quickly add 1 tablespoon of Shaoxing wine, while standing to stir-fry to deglaze the wok.

Next, add the beefiness and the residual of the scallions. Stir fry everything together for nigh 30 seconds, and add the sauce you prepared earlier.

Continue to stir-fry. Hopefully your wok is hot enough, and you tin get a prissy scorch on your scallions (we say this because not all stoves can get upwards to the aforementioned level of BTUs!). Continue to stir-fry until the liquid has evaporated, and all of the sauce is clinging to the beefiness and scallions (are yous drooling yet?).

Spread 1 tablespoon of shaoxing vino around the perimeter of the wok. It should be sizzling and evaporate immediately; toss the dish again until the wine is cooked off to generate more wok hay. Turn off the oestrus and plate!

Serve this Scallion Beef stir-fry with lots of rice!

Prep: 35 minutes

Cook: 10 minutes

Total: 45 minutes

For the beef marinade:

• ▢ 1 pound flank steak (450g, sliced thinly confronting the grain)
• ▢ 2 teaspoons oil
• ▢ 1 teaspoon soy sauce
• ▢ 1 tablespoon cornstarch

• Mix the beef with 2 teaspoons oil, 1 teaspoon soy sauce, and 1 tablespoon cornstarch. Permit marinate at room temperature for 30 minutes.

• Combine the sesame oil, soy sauce, hoisin sauce, hot h2o, and white pepper into a modest bowl; mix well and set aside. Spread the beef out on a plate, and sprinkle on iii tablespoons of cornstarch. Toss to coat the beef lightly, shaking off any excess.

• Heat your wok until merely smoking, and spread a quarter cup of oil effectually the wok. Add together the beef and let the beef sear in the oil on one side for 30 seconds. Flip and let sear for some other 30 seconds, and transfer to a plate. Turn down the heat to medium low and remove/discard the excess oil (if in that location is too much) leaving almost ii tablespoons of oil in the wok.

• Add the ginger and let it cook for 15 seconds until it is simply caramelized. Turn upward the oestrus to the highest setting, and add the white portions of the scallions. Speedily add one tablespoon of Shaoxing wine, while standing to stir-fry to deglaze the wok.

• Adjacent, add together the beef and the rest of the scallions. Stir fry everything together for well-nigh 30 seconds, and add together the sauce you prepared earlier. Continue to stir-fry. Hopefully your wok is hot enough, and you can get a prissy scorch on your scallions (we say this because not all stoves tin go up to the same level of BTUs!). Continue to stir-fry until the liquid has evaporated, and all of the sauce is clinging to the beef and scallions (are yous drooling yet?). Spread i tablespoon of shaoxing wine effectually the perimeter of the wok. It should be sizzling and evaporate immediately; toss the dish again until the wine is cooked off to generate more wok hay. Turn off the oestrus, plate and serve!

Calories: 235 kcal (12%) Carbohydrates: 7 thou (two%) Protein: 17 thou (34%) Fatty: 15 g (23%) Saturated Fat: nine g (45%) Cholesterol: 45 mg (15%) Sodium: 455 mg (xix%) Potassium: 298 mg (nine%) Fiber: i g (4%) Sugar: 1 g (i%) Vitamin A: 100 IU (2%) Vitamin C: 1.ix mg (two%) Calcium: 23 mg (2%) Iron: 1.5 mg (8%)

nutritional info disclaimer

TheWoksofLife.com is written and produced for advisory purposes only. While we do our best to provide nutritional data as a general guideline to our readers, nosotros are non certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. Various online calculators also provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, use your preferred nutrition reckoner to make up one's mind nutritional information with the actual ingredients and quantities used.

About Bill

Bill is the dad of The Woks of Life family. He grew up in upstate New York, working through loftier schoolhouse and college in restaurants with his father, a chef. Rose from small ancestry as a Burger Rex sandwich assembler to Holiday Inn busboy and line melt, to cooking at the family's Chinese restaurant, while also learning the finer points of Cantonese cooking from his immigrant parents. Specializes in all things traditional Cantonese and American Chinese takeout.

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