Scallion Beef Stir Fry (葱爆牛肉)
Scallion beef stir-fry creates the most scrumptious flavor in minimal time. The beef is caramelized and cooked in a sweet savory sauce. The leeks add great texture and plenty of nutrition. Can you imagine that this only takes 15 minutes to prep and cook?
Prep Time: 10 minutes mins
Cook Time: 5 minutes mins
Total Time: 15 minutes mins
Course: Main
Cuisine: Chinese
Servings: 2
Author: Maggie Zhu
Marinated beef 14 ounces (400 grams) short ribs 1/4 teaspoon salt 1 teaspoon cornstarch Sauce 2 tablespoons soy sauce (or tamari for gluten-free) 2 tablespoons Shaoxing wine 4 teaspoons sugar 1 teaspoon cornstarch 1/4 teaspoon white pepper powder Stir-fry 2 tablespoons peanut oil (or vegetable oil) 3 peppers , dried 4 cloves garlic , sliced 2 leeks , sliced (or Chinese scallions)
Cut beef against the grain into slices 1/8 inch (4 millimeters) thick.
Add beef, salt, 2 teaspoons water, and cornstarch into a bowl. Mix well.
Remove and discard the tough leaves of the leeks. Chop leeks into large pieces.
Mix all the ingredients for the sauce in a small bowl. Set aside.
Heat oil in a large nonstick skillet (or a wok) over medium high heat until hot. Add chili pepper. Cook until the chili pepper turns dark brown.
Add garlic and spread beef over skillet. Let cook for 20 seconds without stirring. Cook and stir until both sides are slightly charred, 1 minute.
Mix the sauce again to dissolve the cornstarch. Swirl starch mixture over the beef. Stir and cook until the sauce thickens, 30 seconds to 1 minute.
Add leeks and turn off heat. Stir for another 30 seconds so that the leek mixes well with the sauce.
Transfer everything to a plate. Serve warm with rice.
Serving: 338 g , Calories: 650 kcal , Carbohydrates: 30.2 g , Protein: 59.6 g , Fat: 31.7 g , Saturated Fat: 9.1 g , Cholesterol: 181 mg , Sodium: 967 mg , Potassium: 935 mg , Fiber: 2 g , Sugar: 14.6 g , Vitamin A: 1600 IU , Vitamin C: 17.3 mg , Calcium: 100 mg , Iron: 6.1 mg