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Cong Bao Niu Rou
Scallion Beef
A classic and quick Chinese stir-fry featuring tender strips of beef wok-seared to perfection and tossed with a generous amount of fresh, crisp scallions. This dish is known for its simplicity and bold flavors.
đ§ Ingredienser
- 400 g Beef sirloin or flank steak(Slice against the grain into thin strips (about 0.5 cm thick). For best results, partially freeze the beef for easier slicing.)
- 8 stalks Scallions (green onions)(Trim off the root ends. Separate the white/light green parts from the dark green tops. Cut the white/light green parts into 2-inch lengths. Cut the dark green tops into 2-inch lengths.)
- 2 tbsp Soy sauce (low sodium recommended)(For the marinade.)
- 1 tbsp Oyster sauce(Adds umami and a glossy finish.)
- 1 tbsp Shaoxing wine (or dry sherry)(Helps tenderize the beef and adds depth of flavor.)
- 1 tbsp Cornstarch(For the marinade, helps create a tender texture and a light coating.)
- 3 cloves Garlic(Minced or finely chopped.)
- 3 tbsp Vegetable oil (or other high smoke point oil like peanut or canola)(Divided use.)
đšâđł Instruktioner
- 1
Prepare the beef and marinade: In a medium bowl, combine the thinly sliced beef with 1 tablespoon of soy sauce, the Shaoxing wine, and the cornstarch. Mix well with your hands or chopsticks, ensuring each piece of beef is evenly coated. Let it marinate at room temperature for at least 30 minutes (or up to 2 hours in the refrigerator).
â±ïž 30 minutes - 2
Heat the wok: Place a wok or a large, heavy-bottomed skillet over high heat. Allow it to heat until it just begins to smoke. This high heat is crucial for achieving a good sear and preventing the beef from steaming.
â±ïž 2 minutes - 3
Sear the beef: Add 1 tablespoon of vegetable oil to the smoking wok and swirl to coat. Carefully add half of the marinated beef in a single layer, ensuring not to overcrowd the wok. Sear for about 1-2 minutes per side, until browned and just cooked through. Remove the seared beef to a clean plate. Repeat with the remaining beef, adding a little more oil if the wok seems dry. Set all seared beef aside.
â±ïž 3 minutes - 4
Stir-fry aromatics and scallions: Reduce the heat slightly to medium-high. Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic and the white/light green parts of the scallions. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.
â±ïž 30 seconds - 5
Combine and finish: Return the seared beef to the wok. Add the dark green tops of the scallions and the oyster sauce. Toss everything together quickly for about 1 minute, just until the scallions are slightly wilted but still vibrant green and the beef is heated through. Do not overcook at this stage.
â±ïž 1 minute - 6
Serve immediately: Transfer the Cong Bao Niu Rou to a serving platter. Serve hot with steamed rice.
đĄ Proffstips
- âHigh heat is crucial for stir-frying to achieve a good sear and prevent ingredients from becoming soggy. Ensure your wok or skillet is very hot before adding ingredients.
- âDo not overcrowd the wok when searing the beef. Cook in batches if necessary to ensure proper browning and texture.
- âThe scallions should remain vibrant green and have a slight crispness. Avoid overcooking them to maintain their fresh flavor and texture.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add thinly sliced ginger along with the garlic for an extra layer of aromatic flavor.
- For a spicy kick, add dried red chilies or a pinch of chili flakes when stir-frying the garlic and scallions.