Scallion-Perfumed Stir-Fried Beef (Cong Bao Niu Rou)
葱香浓郁的葱爆牛肉 · northern cuisine
4 · 4 reviewsCong bao niu rou is a classic restaurant stir-fry built on the aroma of scallion whites. The key technique is 'no visible sauce': the beef is seared hot and fast, the scallions are charred slightly at the edges, and everything is finished over fierce heat so no watery juices pool in the wok. At home, keep the batch small (200-300 g of beef works best) since home burners are less powerful than restaurant woks, and marinate the beef in advance to shorten the cooking time. The wok must be very hot with plenty of oil.
Lucia FerrariMilanese living in Chicago. I will die on the hill that carbonara has no cream. Sunday ragù takes six hours and I wouldn't change a thing.Nutrition & allergens
Contains:SesameSoyWheat
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (2 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
beef牛肉
14.11 oz — sliced thin across the grain
2.0 stalk — whites cut into rolling chunks, about 200 g (per conversion table estimate)
2.22 oz — about 2 tbsp total (per conversion table estimate)
1.8 oz — about 1 1/2 tbsp total (per conversion table estimate)
1.2 oz — about 1 tbsp total (per conversion table estimate)
as needed
as needed
0.53 oz — 1/2 tbsp (per conversion table estimate)
salt盐
0.21 oz — about 1/4 tsp, for the scallions (per conversion table estimate)
Techniques you'll use
- Starch-coating chicken ↗
Prepare a thin coating before cooking chicken for a stir-fry.
- Ginger-scallion water ↗
Whip ginger-scallion water into ground meat for juicy texture.
- Pan-frying (jian) ↗
Sear food in a shallow layer of oil, one side at a time.
- Aromatic blooming (bao xiang) ↗
Bloom ginger, garlic, and chili in hot oil to build the aroma base.
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
Steps
- 1
Step 1
Cut the scallion whites into rolling (hobnail) chunks and press them lightly a few times to loosen the layers. Slice the garlic into thick slices. Slice the beef across the grain into thin slices.
✅ Done when: The scallion whites are cut into irregular chunks with loosened layers, the garlic is in thick slices, and the beef is in even thin slices cut against the grain.
Velvet the beef: add 1 tsp freshly ground black pepper and coarse salt, about 2 1/4 tsp light soy sauce, 2 1/4 tsp dark soy sauce, and 1 1/2 tsp oyster sauce to the beef. Stir in one direction, kneading as long as you can, until the meat feels springy. Then add scallion-ginger water a little at a time until the beef no longer absorbs any more liquid. Finally drizzle in sesame oil and toss to separate the slices, sealing them in oil. Set aside.
✅ Done when: The beef is sticky and springy when stirred, no longer absorbs the scallion-ginger water, and each slice is coated in a thin film of oil.
- 3
Step 3
Make the sauce: stir together 1/2 tsp sugar, 1/2 tsp chicken bouillon 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 until evenly combined.
✅ Done when: The sugar and bouillon powder are fully dissolved and the sauce is a uniform, well-blended mixture.
Heat oil in a wok until it is about 60-70% hot (shimmering, roughly 170-200 C). Add the beef and let it sear briefly to set, then slide it apart into separate pieces. Once both sides have changed color, remove the beef and set aside.
✅ Done when: The beef slices have seared into shape, loosened apart easily, and turned color on both sides with no raw red remaining on the surface.
Leave the base oil in the wok (add a little beef tallow if you have it). Add the garlic slices and scallion whites and stir-fry until fragrant, season with about 1/4 tsp salt, and stir-fry for about 1 minute, until the scallion whites show lightly charred edges.
✅ Done when: The garlic and scallion whites are fragrant and the scallion whites show browned, slightly charred edges after about 1 minute.
Return the beef to the wok and toss to combine evenly, then pour in the sauce and stir-fry over fierce heat for about 30-60 seconds. Shake the wok a few times to cook off any juices quickly, then plate immediately.
✅ Done when: The beef and scallions are evenly coated in the glossy sauce and the wok is nearly dry, with no watery juices pooling - ready to serve after 30-60 seconds.