Sunday, May 18, 2014

Stir-Fried Beef with Scallions (Cong Bao Niu Rou)

A classic Chinese dish that pairs extremely well with white rice. Most of the labor is in the prep, i.e., chopping the veggies & slicing the beef. I like to kick this recipe up with a bit of fresh jalapeño. 

1 1/2 lbs. flank steak, sliced thinly across the grain
8 scallions, thinly sliced
2 cloves garlic, minced
1 tbsp. ginger, minced
1 jalapeño pepper, thinly sliced
1/4 cup vegetable oil

2 tbsp. oyster sauce
2 tsp. Maggi sauce
2 tsp. soy sauce
1 tbsp. cornstarch
2 tsp. sesame oil
2 tsp. sugar
1/4 tsp. white pepper
1 tbsp. rice wine
1 tbsp. vegetable oil

1. Combine the thinly sliced beef with the marinade ingredients in a bowl and let sit for 20-30 minutes (not more).

2. Heat 1/4 cup of vegetable oil in a wok or large sauté pan over medium high heat. Saute the ginger and garlic for 30 seconds or until fragrant. Add the beef and sauté until the beef is almost cooked through. Toss in the scallions and sliced jalapeño peppers and stir-fry for about 30 seconds until heated through. 

3. Remove the beef-scallion mixture to a serving platter and serve with steamed white rice. 

Sliced jalapeños, minced ginger, minced garlic & thinly shredded scallions. 

Flank steak 

Flank steak thinly sliced. 

Maggi sauce, oyster sauce, sesame oil, soy sauce & white pepper. 

Combine seasonings with the thinly sliced beef. 

Saute the garlic and ginger in 1/4 cup of vegetable oil. 

Add the marinated beef and cook until just done.  

Add the shredded scallions and sliced jalapeños and stir 20-30 seconds to combine 

Remove to a serving platter and serve with steamed white rice. 

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