Stir-Fried Beef with Scallions (Cong Bao Niu Rou)
- camissonia
- Oct 25
- 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.
1
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.
2
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
3
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
2 lbs flank steak sliced thinly across the grain into 1" x 2" pieces
2 tsp baking soda
5 tbsp water
8 scallions thinly sliced along the bias into 1" sections (separate white & green parts)
5 cloves garlic minced
1 tbsp thinly julienned ginger
1 jalapeno or Fresno chili seeded and thinly sliced
1 tbsp soy sauce
1 tbsp vegetable oil
1 tbsp cornstarch
Marinade
1 tbsp oyster sauce
1 tbsp hoisin sauce
2 tbsp soy sauce
1 tbsp rice wine or Shaohsing wine
1 tsp Maggi or Worcestershire sauce
2 tsp sesame oil
3 tbsp water
1 tsp sugar
1/4 tsp white pepper
Sauce
4 tbsp cornstarch
1/3 cup vegetable oil
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Stir-Fried Beef with Scallions (Cong Bao Niu Roy)
Prep Time
20 min
Cooking Time
15 min
Rest Time
0 min
Total Time
35 min
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