Scallion Beef Stir Fry (葱爆牛肉)
User Reviews
4.9
18 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
10 mins
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Total Time
25 mins
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Servings
4
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Calories
274 kcal
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Course
Main Course
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Cuisine
Chinese
Scallion Beef Stir Fry (葱爆牛肉)
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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.
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Ingredients
Marinating ingredients
- 1 lb (16 oz) flank steak sliced into 1/4” (4 mm) thick pieces (or skirt steak, or other cut, beef
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1/4 teaspoon salt
- 1 teaspoon cornstarch
Sauce
- 1/4 cup chicken broth
- 2 tablespoons soy sauce
- 1 teaspoon dark soy sauce (Optional, *Footnote 1)
- 2 tablespoons Shaoxing wine (or dry sherry)
- 4 teaspoons sugar
- 2 teaspoons cornstarch
- 1/4 teaspoon white pepper powder
Stir-fry
- 2 tablespoons peanut oil (or vegetable oil)
- 3 Chinese chili peppers , dried
- 4 cloves garlic , sliced
- 2 scallion tough end removed and sliced on a bias (or leeks) (*Footnote 2, Chinese variety
Instructions
- 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.
Notes
- Dark soy sauce adds a beautiful dark brown color to the dish and a light caramelized taste. You can skip it if you do not have it on hand.
- See the blog post above for more information on Chinese scallions (or called Chinese leeks).
- It’s very important to use a large pan and heat it up well, so the beef will be seared properly. I used a 13” heavy carbon steel pan for this purpose. If your pan is smaller, cook it in two batches to guarantee the best result.
Nutrition Information
Show Details
Serving
1serving
Calories
274kcal
(14%)
Carbohydrates
16g
(5%)
Protein
25.4g
(51%)
Fat
11.9g
(18%)
Saturated Fat
3g
(15%)
Cholesterol
71mg
(24%)
Sodium
654mg
(27%)
Potassium
404mg
(9%)
Fiber
0.6g
(2%)
Sugar
8.1g
(16%)
Calcium
22mg
(2%)
Iron
16mg
(89%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 274 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 274kcal | 14% |
| Carbohydrates | 16g | 5% |
| Protein | 25.4g | 51% |
| Fat | 11.9g | 18% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 71mg | 24% |
| Sodium | 654mg | 27% |
| Potassium | 404mg | 9% |
| Fiber | 0.6g | 2% |
| Sugar | 8.1g | 16% |
| Calcium | 22mg | 2% |
| Iron | 16mg | 89% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
18 reviews
Excellent
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