Scallion Beef Stir Fry (葱爆牛肉)

Method6 steps · about 25 min

1. 1

   Step 1: Mix all the 1 lb flank-steak slices with the separate 1 tbsp marinade Shaoxing wine and ¼ tsp salt. Add the 1 tsp marinade cornstarch and mix until evenly coated. Keep refrigerated while preparing the sauce and scallions.

   Uses 1 lb beef flank steak, sliced against the grain ¼ inch thick · 1 tbsp Shaoxing wine for marinade · ¼ tsp salt for marinade · 1 tsp cornstarch for marinade

2. 2

   Step 2: Mix the ¼ cup chicken broth, 2 tbsp soy sauce, optional 1 tsp dark soy sauce, separate 2 tbsp sauce Shaoxing wine, 4 tsp sugar, 2 tsp sauce cornstarch and ¼ tsp white pepper. Reserve this whole sauce. Before heating the pan, trim the tough ends of the 2 large Chinese scallions and slice them on a bias; reserve all the prepared scallions separately for step 5.

   Uses ¼ cup chicken broth for sauce · 2 tbsp soy sauce for sauce · 1 tsp dark soy sauce for sauce, optional · 2 tbsp Shaoxing wine for sauce · 4 tsp sugar for sauce · 2 tsp cornstarch for sauce · ¼ tsp ground white pepper for sauce · 2 large Chinese scallions, tough ends removed and sliced on a bias

   
3. 3

   Step 3: Heat the 2 tbsp peanut oil in a large skillet over medium-high heat until hot. Spread all the marinated beef from step 1 without overlap; use two batches if the pan is too small, retaining the pan oil between batches. Sear each batch about 30 seconds on the first side until lightly browned, then flip and sear about 30 seconds on the other side. Transfer all the seared beef to a plate; it finishes cooking in step 6. Immediately continue the recipe and leave the residual oil in the pan.

   Sear beef — per side, per batch · 1 minUses 2 tbsp peanut oil for searing beef · All the flank steak and its marinade from step 1, seared in one or two uncrowded batches

4. 4

   Step 4: If no oil remains in the pan from step 3, add a little optional extra peanut oil. Add all 3 dried Chinese chili peppers and the 4 sliced garlic cloves to the residual pan contents. Stir a few times until the chilies darken and the garlic is fragrant.

   Uses Actual residual oil and juices after the beef is removed · A little additional peanut oil only if no oil remains before frying the aromatics · 3 dried Chinese chili peppers · 4 garlic cloves, sliced

5. 5

   Step 5: Add all the prepared Chinese scallions reserved separately in step 2 to all the chilies, garlic and pan contents from step 4. Cook and stir about 30 seconds until the scallions start to soften.

   Begin softening Chinese scallions · 1 minUses All the trimmed, bias-sliced Chinese scallions reserved separately in step 2 · All the chilies, garlic and pan contents from step 4

6. 6

   Step 6: Return all the seared beef from step 3 to all the scallions and aromatics from step 5. Stir the complete sauce from step 2 again to suspend its starch, then pour it all in. Cook and stir about 1 minute until the sauce thickens, continuing until the beef reaches 63°C (145°F). Transfer the complete dish to a plate and rest at least 3 minutes before serving. Serve hot as 4 main servings with optional ready steamed rice; the whole dried chilies can be picked out before eating. Refrigerate leftovers within 2 hours and use within 3–4 days; reheat to 74°C (165°F).

   Thicken sauce with returned beef · 1 minUses All the seared beef reserved from step 3 · All the scallions, garlic, chilies and pan contents from step 5 · All the separately reserved complete sauce from step 2 · Ready steamed rice for serving, optional