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Salt & Scallion Beef

Name: Salt & Scallion Beef
Prep time: 9 min
Cook time: 15 min
Total time: 24 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: beef (ribeye or chuck flap); 50 scallion-ginger water; 1 light soy sauce; pinch white pepper; 2 cornstarch; 1 egg white; 2 cooking oil; 70 scallions, finely chopped; 30 garlic, minced; 30 onion, finely diced; 20 white sesame seeds; 4 salt; 2 black pepper, freshly ground; 4 Sichuan peppercorn oil; 20 cooking oil (for sauce)

Other★ Easy24min

Prep 9m ·
Cook 15m ·
2 Servings

IngredientsWhat you'll need for Salt & Scallion Beef

	Ingredient	Amount	Notes
	beef (ribeye or chuck flap)
	scallion-ginger water	50
	light soy sauce	1
	white pepper	pinch
	cornstarch	2
	egg white	1
	cooking oil	2
	scallions, finely chopped	70
	garlic, minced	30
	onion, finely diced	30
	white sesame seeds	20
	salt	4
	black pepper, freshly ground	2
	Sichuan peppercorn oil	4
	cooking oil (for sauce)	20

A delicious Salt & Scallion Beef recipe.

Cooking StepsHow to cook Salt & Scallion Beef step by step

Step 1 Detail

Slice the beef against the grain into thin, coin-thickness slices. Use ribeye or chuck flap for best results.
Step 2 Detail

Tenderize the beef: gradually add about 50g of scallion-ginger water, kneading in one direction until the liquid is fully absorbed.
Step 3 Detail

Marinate: add 1 tbsp light soy sauce, a pinch of white pepper, 2 tbsp cornstarch, and 1 egg white. Mix well. Drizzle 2 tbsp cooking oil over the top to lock in moisture. Set aside to marinate.
Step 4 Detail

Make the salt-scallion sauce: combine 70g chopped scallions, 30g minced garlic, 30g diced onion, 20g white sesame seeds, 4g salt, 2g freshly ground black pepper, 4g Sichuan peppercorn oil, and 20g cooking oil. Stir until well mixed.
Step 5 Detail

Spread the marinated beef evenly in a non-stick pan. Spoon the salt-scallion sauce in an even layer on top.
Step 6 Detail

Turn on medium heat. Once you hear sizzling, cover with a lid and cook for 4–5 minutes.
Step 7 Detail

Turn off the heat. Gently toss and separate the beef and sauce, then cover again and let sit for 30 seconds to let residual heat meld the flavors. Serve immediately.