Serving
(click to enlarge)

Beef & Scallions
China   -   Sichuan / Hunan

Serves:
Effort:
Sched:
DoAhead:  
2 w/rice  
**
1/2 hr
Most

A quick flavorful stir fry that demands to be served with plenty of rice. Yes, that's a lot of scallions but that's what gives it a distinctly Chinese flavor. Many Chinese will not use regular onions which they call "foreign garlic" - and "foreign" means "inferior" in Chinese.




1
1
10
2
----
2
1/2
1
----
#
t
oz
T
---
t
c
t
---
Beef, lean (1)  
Sugar
Scallions (2)
Lard (3)
-- Sauce
Soy Sauce
Rice Wine (2)
Salt
---------
Prep   -   (25 minutes)
  1. Slice BEEF 1/8 inch thick by about 1/2 inch wide and about 2 inches long. The beef should be free of fat and membranes.
  2. Sprinkle Beef with Sugar, massage it in and let stand for at least 10 minutes.
  3. Slice SCALLIONS in half lengthwise, then diagonally crosswise to about 3/4 inch lengths, white and green.
RUN   -   (15 minutes)
  1. In a wok or spacious sauté pan heat Lard and fry Beef over highest heat, stirring until all exuded liquid has evaporated and it becomes lightly browned.
  2. Stir in Soy Sauce, Rice Wine and Salt. Turn down the heat, cover and simmer for about 5 minutes.
  3. Turn the heat up high, stir in Scallions and cook stirring for about 1 minute.
  4. Serve immediately with plenty of steamed long grain rice.
NOTES:
  1. Beef:   Any chuck cut is good for this recipe. If your beef is frozen, it's easiest to slice before it's fully thawed, but frozen will exude a lot of water.
  2. Scallions:   10 ounces would be about 20 small or 15 medium.
  3. Lard:   Are you still afraid of lard? For details see our Lard Page. Yes you can use Olive Oil (Pure, not Virgin) or Peanut Oil instead without too much sacrifice in flavor or texture.
  4. Rice Wine:   Use a good, drinkable Chinese rice wine, not that horrid salted "cooking" version. If you don't have this, use a Dry Sherry. Sake is made from rice but is not considered a good substitute. For details see our Chinese Rice Wine page.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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