This onion scallion beef is a traditional Chinese language stir-fry with mushy, caramelized onions and fragrant scallions in a shiny glaze. My yummy Chinese language brown sauce and a easy marinade secret create tender stir-fry beef that’s higher than takeout in simply 20 minutes.

Scallion Beef

My son has a very completely different palate than us. Whereas I cook dinner largely hen for dinner, little G avoids it each time I attempt to sneak some into his rice. He loves beef, and his favourite is Korean Kalbi, so he naturally prefers beef stir fries like my Ginger and Scallion Beef or this scallion beef. Aside from everybody’s favourite Mongolian Beef, I typically change my recipe to include onion into the combo to make this tremendous yummy scallion beef.

I believe it makes the general dish a lot tastier. Onion imparts a candy taste as soon as it’s caramelized, including further texture to this scallion beef recipe. For Chinese language recipes, it is vitally necessary to velvet the protein so each chew is silky clean, identical to Sesame Beef and Beef and Broccoli. A easy cornstarch marinade seals within the juices so each chew is inviting.

Sidenote: This recipe is a traditional of Cantonese house cooking, also known as Cong Bao Niurou (葱爆牛肉). In Mandarin, Cong (葱) means scallion, Bao (爆) refers back to the excessive warmth explosive stir-frying method, and Niurou (牛肉) is beef. This methodology flash cooks the meat to maintain it tender whereas charring the aromatics.

Secrets and techniques To Additional Tender And Juicy Beef

I’ve made this stir-fry tons of of instances and these particular steps are what guarantee each single slice of beef is extremely juicy and tender.

• The Grain Course: To get that signature tenderness, I all the time have a look at the traces within the beef and slice strictly towards the grain. This shortens the fibers so the meat stays delicate and straightforward to chew, even after being seared in a sizzling wok.
• The Velveted Texture: The actual secret to that silky restaurant really feel is the cornstarch within the marinade. It creates a skinny barrier that protects the meat from the excessive warmth, preserving it moist and stopping it from changing into powerful or dry.
• The Searing Part: I all the time sear the meat in a extremely popular wok first. You wish to see the sides brown rapidly whereas the middle stays barely pink. This locks within the juices and creates a savory crust that helps the sauce cling to each piece of meat.
• The White Pepper Kick: I by no means skip the white pepper on this dish. It supplies a definite, floral warmth that’s way more conventional for this taste profile than black pepper. It enhances the savoriness of the meat with out overpowering the aroma of the scallions.
• The Scallion Layering: I lower my scallions into lengthy strips to match the form of the meat. Including them on the very finish retains them shiny and snappy, offering a contemporary distinction to the wealthy, tender meat.

Components You’ll Want

• Beef
• Cornstarch
• Shaoxing wine
• Onion
• Scallions

Professional Tip #1: Why I Use Beef Tenderloin
I’m going for beef tenderloin as a result of it’s the most premium, lean lower for fast cooking. It doesn’t have powerful connective tissue, which makes it excellent for top warmth stir-frying the place you need the meat to remain juicy. In order for you a extra reasonably priced choice, flank steak or sirloin are nice substitutes so long as you slice them very skinny towards the grain.

Professional Tip #2: Shaoxing Wine vs. Dry Sherry
I take advantage of Shaoxing wine as a result of it’s the secret to that genuine restaurant aroma. It helps tenderize the meat and provides a nutty depth. In the event you can’t discover it, dry sherry is the most effective substitute. Keep away from “cooking wines” from the grocery retailer as they comprise an excessive amount of salt.

Professional Tip #3: Why I Use Yellow Onion
I favor yellow onion as a result of it has a excessive sugar content material that caramelizes superbly. I don’t suggest utilizing crimson onion for this dish; it tends to bleed shade into the sauce and has a sharper chew that distracts from the scallions.

Chinese language Brown Sauce

• Oyster sauce
• Soy sauce
• Darkish soy sauce
• Sesame oil
• White pepper

Professional Tip #1: The Finest Soy Sauces And Darkish Soy Sauce
I like to recommend utilizing a top quality gentle soy sauce like Lee Kum Kee or Kikkoman. These present a clear, salty punch with no chemical aftertaste. For the darkish soy sauce, I all the time attain for Lee Kum Kee Premium Darkish Soy Sauce. It supplies that deep, mahogany restaurant look and a touch of caramel sweetness.

Professional Tip #2: Why White Pepper Is Finest
I by no means skip white pepper as a result of it supplies a pointy, floral warmth conventional in Chinese language cooking. Keep away from utilizing black pepper on this dish; it has a woody taste that may make the sauce look “soiled” and muddles the clear, genuine flavors of the meat and scallions.

Professional Tip #3: Don’t Skip The Sugar
I add a small quantity of sugar to the sauce to bridge the flavors. It rounds out the saltiness of the soy sauce and oyster sauce, making a effectively balanced glaze that’s not overly salty.

Verify the recipe card on the backside of this put up for all of the ingredient particulars.

Ceaselessly Requested Questions

What To Serve With This Recipe

This meal is greatest served with steamed rice. For a healthful meal and straightforward weeknight dinner, I like to recommend the next recipes:

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