SCALLION BEEF STIR-FRY
Scallion beef stir-fry, pronounced cong bao ngau in Cantonese and cong bao niu (葱爆牛) in Mandarin, is a great dish, and some good "wok hay" from a trusty carbon steel wok makes all the difference.
Provided by Bill
Categories Beef
Time 45m
Number Of Ingredients 14
Steps:
- Mix the beef with 2 teaspoons oil, 1 teaspoon soy sauce, and 1 tablespoon cornstarch. Let marinate at room temperature for 30 minutes.
- Combine the sesame oil, soy sauce, hoisin sauce, hot water, and white pepper into a small bowl; 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 excess.
- Heat your wok until just smoking, and spread a quarter cup of oil around the wok. Add the beef and let the beef sear in the oil on one side for 30 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 there is too much) leaving about 2 tablespoons of oil in the wok.
- Add the ginger and let it cook for 15 seconds until it is just caramelized. Turn up the heat to the highest setting, and add the white portions of the scallions. Quickly add 1 tablespoon of Shaoxing wine, while continuing to stir-fry to deglaze the wok.
- Next, add the beef and the rest of the scallions. Stir fry everything together for about 30 seconds, and add the sauce you prepared earlier. Continue to stir-fry. Hopefully your wok is hot enough, and you can get a nice scorch on your scallions (we say this because not all stoves can get 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 you drooling yet?). Spread 1 tablespoon of shaoxing wine 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 heat, plate and serve!
Nutrition Facts : Calories 235 kcal, Carbohydrate 7 g, Protein 17 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 45 mg, Sodium 455 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SCALLION BEEF STIR FRY (葱爆牛肉)
Scallion beef stir-fry features juicy beef cooked with tender Chinese scallion in a scrumptious brown sauce that's savory and sweet. It's a super quick dish for a busy weekday night and you can serve it with steamed rice for a complete, delicious and healthy meal. {Gluten-Free Adaptable}To make this dish gluten-free, use tamari instead of soy sauce and use dry sherry instead of Shaoxing wine.
Provided by Maggie Zhu
Categories Main
Time 25m
Number Of Ingredients 15
Steps:
- Combine the beef, Shaoxing wine, and salt in a medium-sized bowl. Mix well with your hands. Add the cornstarch and mix again, until all the ingredients are evenly coated.
- Mix the sauce ingredients together in a medium-sized bowl and set aside.
- Heat the oil in a large nonstick skillet over medium-high heat until hot. Add the beef and spread it out as much as you can without overlapping (*Footnote 3). Let cook without touching for 30 seconds, or until the bottom is lightly browned. Flip and cook the other side for another 30 seconds, until the surface is cooked but the inside is still a bit pink. Transfer the beef to a plate and set aside.
- If your pan does not have any oil left, drizzle a bit more oil into it. Add the dried chili peppers and garlic. Stir a few times until the chili pepper turns dark.
- Add the scallions. Stir and cook for 30 seconds, until the scallions start to soften. If you are using regular leeks, you might need to cook them a bit longer.
- Add back the beef and pour in the sauce. Stir and cook until the sauce has thickened, 1 minute or so. Immediately transfer everything to a big plate. Serve hot as a main dish.
Nutrition Facts : ServingSize 1 serving, Calories 274 kcal, Carbohydrate 16 g, Protein 25.4 g, Fat 11.9 g, SaturatedFat 3 g, Cholesterol 71 mg, Sodium 654 mg, Fiber 0.6 g, Sugar 8.1 g
BEEF WITH SCALLIONS
Provided by Craig Claiborne
Categories dinner, easy, quick, main course
Time 10m
Yield 6 or more servings
Number Of Ingredients 9
Steps:
- Cut the flank steak crosswise in half, and place each half on a flat surface. Holding a knife or cleaver parallel to the center of the meat, cut the steak in half. Stack the halves and cut the meat crosswise into very thin shreds.
- Put the meat into a mixing bowl. Blend the soy sauce, wine and sugar, and pour the mixture over the meat. Blend with the fingers.
- Heat half of the oil in a wok or skillet, and when it is very hot, add the beef mixture, garlic, ginger and salt. Cook about 30 seconds over very high heat, stirring constantly. Spoon the mixture into a serving dish.
- Heat the remaining oil in a wok or skillet, and add the scallions. Cook, stirring rapidly, about 20 seconds. Scatter the scallions over the beef and serve.
Nutrition Facts : @context http, Calories 217, UnsaturatedFat 13 grams, Carbohydrate 4 grams, Fat 16 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 3 grams, Sodium 217 milligrams, Sugar 1 gram, TransFat 0 grams
BEEF AND SCALLION STIR FRY
Another recipe from the food section of the Houston Chronicle.Feel free to add additional veggies to this stir fry!It's quick and tastey!
Provided by Leslie in Texas
Categories Meat
Time 33m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl,whisk together 3/4 cup water,hoisin sauce,vinegar,cornstarch,3/4 t. salt/ and 1/2 t. pepper flakes; set aside.
- Heat 1 T. oil in a wok or large nonstick skillet over high heat.
- In two batches, cook steak until lightly browned,turning, for about 2 minutes per batch.Transfer to a plate.
- Add remaining 1 t. oil to wok or pan along with garlic and whites of scallions.
- Cook, tossing often,until fragrant, about 1 minute.
- Whisk hoisin mixture to combine, add to pan along with scallion greens.
- Return meat to pan; cook, tossing to coat with sauce, 1 minute.
- Remove from heat and serve immediately, over rice and sprinkled with additional pepper flakes, if desired.
Nutrition Facts : Calories 333.1, Fat 16.8, SaturatedFat 5.5, Cholesterol 58.4, Sodium 220.9, Carbohydrate 13.1, Fiber 2.7, Sugar 4.3, Protein 32.2
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BEEF STIR-FRY WITH GINGER AND SCALLION (WITH 12 IMPORTANT TIPS)
From tasteasianfood.com
Reviews 1Calories 558 per servingCategory Main
- Use the best cut of beef you can find. Choose a beef fillet or skirt steak that is marbled with some fat. Why is it important? Because beef stir fry is a quick cooking process.
- The best way to cut the beef. Sirloin is best for stir-fries. But you can use a cheaper cut of beef like flank steak. The meat should be cut into small pieces for beef stir-fry.
- Avoid the beef from getting ‘freezer burn.’ You can purchase the meat in advance and place it in the freezer. However, you need to take care to prevent it from freezer burn.
- Marinate the beef to enhance the flavor. A good marinade helps to tenderize and improve the flavor of the beef. The purpose of marinating the beef before stir-frying is to ensure the flavor penetrates into the inner part of the meat.
- How to prepare the ginger. Use young ginger for ginger and scallions beef stir-fry. The aroma, texture, and flavor of fresh ginger depend on its harvest.
- How to prepare the scallion. Scallion (spring onions) is often used as an aromatic in beef stir-fry due to its unique Asian flavor. It is added to the wok in the final step, as it takes seconds to cook.
- The stir-fry sauce for the beef stir-fry with ginger. Most street food vendors do not pre-constitute any sauces. Instead, they have all the seasonings (soy sauce, sesame oil, oyster sauce, salt, sugar, etc.)
- Stir-fry over the high heat (myth, lore, or science?) You need a high temperature to create the signature aroma of stir-frying called wok-hei, or the “breath of wok.”
- Use a cast iron wok for stir-frying. A wok is the most essential cooking equipment for Chinese or Asian cuisine. You can certainly cook Asian food in any pan.
- Use a wok to stir-fry. Always buy a larger wok for stir-frying. A bigger wok allows the food pieces to move and flip freely. Stir-frying is messy with a small wok as you cannot stir and flip the food pieces freely as it tends to drop out from the edge.
SCALLION BEEF BOOM-FRY | 蔥爆牛肉 • CHOOCHOO-CA-CHEW
From choochoocachew.com
Cuisine Asian, Chinese, TaiwaneseCategory Beef, Main Course, Main DishServings 4Total Time 30 mins
- In a pan or a wok, heat up 1/4C Cooking oil on high. Add the marinaded beef and stir quickly. Turn the heat off, strain and remove from heat. About 2 minutes. The beef should change in color, but only lightly cooked.
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