Stir-Fried Beef with Scallions (Cong Bao Niu Rou)
- Oct 25, 2025
- 1 min read
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 or Fresno chili.
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
In a bowl, combine the thinly sliced beef with the baking soda and 5 tbsp water; mix well to combine. Cover with plastic wrap, place in the refrigerator, and marinate for a minimum of 30 minutes up to 2 hours (this step will tenderize the beef the same way they do in Chinese restaurants).
2
Remove the beef from the refrigerator and place into a colander. Rinse the beef well under running water to rinse off the baking soda; pat the beef dry with paper towels and place into a large bowl. Add the marinade ingredients and mix well to combine. Cover with plastic wrap and place in the refrigerator to marinate at least 30 minutes up to overnight.
3
Combine the sauce ingredients together in a small bowl, cover with plastic wrap and set aside.
4
Place 4 tbsp cornstarch onto a large plate; add the beef and toss with the cornstarch until lightly coated.
5
Heat a wok or deep sauté pan over high heat until very hot then add 1/3 cup vegetable oil. When the oil starts to shimmer and bubble (about 350F) add the beef, separate with spatula and let cook for about 20-30 seconds stirring occasionally. Using a slotted spoon, remove the beef to a bowl or plate and set aside.
6
Remove all but 1 tbsp of oil from the pan and bring back up to heat. Add the julienned ginger and garlic, stirring constantly for 10-15 seconds. Add the white parts of the scallions & toss briefly.
7
Add the reserved beef and any juices, the green parts of the scallions, and the sliced Fresno chili. Toss briefly then stir in the sauce; stir constantly for 10-20 seconds or until the sauce has thickened and mostly evaporated.
Plate the beef on a serving platter and served with steamed white rice.
Instructions
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Beef Wellington
Stir-Fried Beef with Scallions (Cong Bao Niu Roy)
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Prep Time
20 min
Cooking Time
15 min
Rest Time
0 min
Total Time
35 min
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