Scallion Beef Recipe
Cōng Bào Niúròu
Scallion Beef
Submitted By: Taz
Ingredients:
1 lb Beef Sirloin (Niú Lǐjí Ròu) - sliced thin
Marinade:
2 Tbs Light Soy Sauce (Shēng Chōu)
1 Tbs Vegetable Oil (Shíyòngyóu)
2 tsp Cornstarch (Yùmǐ Diànfěn)
Stir Fry:
1 Bunch Green Onions [apx 8 stalks] (Cōng Bào)
2 inch piece Young Ginger (Niánqīng de Jiāng)*
4 Tbs Vegetable Oil (Shíyòngyóu)
2 Tbs Shao Xing Rice Wine (Liàojiǔ)
2 tsp Toasted Sesame Oil (Zhīmayóu)
Stir Fry Sauce:
3 Tbs Oyster Sauce (Háoyóu)
1 Tbs Light Soy Sauce (Shēng Chōu)
2 tsp Chinese Brown Sugar (Piàn Táng) - can substitute granulated sugar (Táng) if desired
½ tsp Ground White Pepper (Bái Hújiāo)
2 tsp Cornstarch (Yùmǐ Diànfěn)
½ Cup Water
Preparation:
- Place your beef in the freezer for 15-20 minutes to 'firm up' (this makes it easier to slice very thin) - Once 'firm', slice across the grain into apx ⅛ inch thick slices
- In a small/medium bowl, whisk together all of the marinade ingredients until well incorporated - Add the sliced beef and toss to combine making sure the beef is well coated - Set aside until needed (minimum 15 minutes)
- Place all of the sauce ingredients in a small container with a tight lid (a small mason jar works well for this) and shake it up until well mixed - Set aside until needed
- Slice the green onions into 1 inch pieces on the bias (diagonally) - Separate the white and green parts into separate bowls - Set aside until needed - Slice the ginger very thin (less than ⅛ inch thick) - NOTE: If using mature ginger, go ahead and peel it and mince it instead of slices
- Heat the 4 Tbs of vegetable oil in a wok or large skillet over low heat until a slice of ginger just bubbles around the edges - Add the sliced ginger to the oil and stir fry until fragrant (apx 45 seconds) - Add the white parts of the green onion and continue to stir fry for 1 minute
- Increase the heat to high - Add the marinated beef to the wok - NOTE: make sure to keep the beef moving and flipping as you add it to the wok to keep it from sticking
- Stir fry the beef until just beginning to color (apx 2 minutes) - Add the stir fry sauce and thoroughly combine - Continue to stir fry for 15 seconds or so
- Add the green parts of the green onion and the Shao Xing Rice Wine - Continue to stir fry for another 15 seconds or so - Add the sesame oil and thoroughly combine
- Remove from heat and transfer to a serving dish - Serve immediately alongside steamed rice
*
You can use 'regular', mature ginger (Jiāng) for this if you cannot find young ginger at your local
Asian/Chinese market but you need to reduce the amount to ½ - ¾ inches due to fact that 'regular',
mature ginger is much stronger in flavor and 'heat' compared to young ginger but the amount of
mature ginger to use is ultimately up to personal taste
