Scallion Beef Stir-Fry
Ingredients
- 200 beef
- 1 stalk (about 200g) scallion (white part)
- 3 garlic
- 1 oyster sauce
- 1 light soy sauce
- 1/2 sugar
- 1/2 dark soy sauce
Instructions
- Cut the scallion whites on a diagonal and press lightly to loosen the layers. Slice the garlic into thick pieces. Cut the beef against the grain into thin slices.
- Marinate the beef: Add 1 tsp freshly ground black pepper and coarse salt, 1/2 tbsp light soy sauce, 1/2 tbsp dark soy sauce, and 1/2 tbsp oyster sauce to the beef. Stir in one direction for a good while until the meat becomes sticky and absorbs the seasonings. Gradually add scallion-ginger water until the beef stops absorbing liquid. Finally, drizzle in sesame oil and toss to coat the slices, sealing in the moisture. Set aside.
- Prepare the sauce: Mix 1/2 tsp sugar, 1/2 tsp chicken powder, 1 tsp sesame oil, 1 tbsp light soy sauce, 1 tbsp oyster sauce, 1/2 tbsp rice wine, and 1/2 tbsp rice vinegar. Stir until well combined.
- Heat oil in a wok until it reaches about 350°F (medium-high). Add the beef and let it sear briefly to set the shape, then break it apart. Once both sides are browned, remove and set aside.
- Leave the residual oil in the wok (add a bit of beef tallow if available). Add the garlic and scallion whites and stir-fry until fragrant. Sprinkle in 1/2 tsp salt and toss for about 1 minute until the scallions develop charred edges.
- Return the beef to the wok and toss to combine. Pour in the sauce and stir-fry vigorously for 30–60 seconds. Serve immediately.
