Entrée: China – 葱爆牛肉 ▶ Cong Bao Niu Rou (Beef and Scallion Stir-Fry)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 5 min

Cook 10 min

Total 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb (450 g) beef steak, thinly sliced (such as flank steak)
1 bunch young green onions (tops only), sliced into 2-inch (5 cm) pieces
1-2 hot chili peppers, thinly sliced
2 tbsp (30 ml) soy sauce
2 tbsp (30 ml) oyster sauce
1 tbsp (15 ml) vegetable oil
1 tsp (5 ml) sesame oil
1 tbsp (15 ml) minced garlic

Show original ingredient measurements

1 lb / 450 g beef steak, thinly sliced (such as flank steak)
1 bunch young green onions (tops only), sliced into 2-inch (5 cm) pieces
1-2 hot chili peppers, thinly sliced
2 tbsp (30 ml) soy sauce
2 tbsp (30 ml) oyster sauce
1 tbsp (15 ml) vegetable oil
1 tsp (5 ml) sesame oil
1 tbsp (15 ml) minced garlic

Instructions

1. Heat the vegetable oil in a large skillet or wok over high heat. Add the minced garlic and sliced hot chili peppers, stir-frying for about 30 seconds until fragrant.
2. Add the thinly sliced beef steak to the skillet, stirring constantly for about 3-4 minutes until the beef is browned.
3. Incorporate the soy sauce and oyster sauce into the skillet, combining well with the beef.
4. Toss in the sliced green onion tops, stir-frying for another 2 minutes until they are slightly wilted but still vibrant.
5. Drizzle sesame oil over the stir-fry mixture, give it a final stir, and serve immediately with rice or noodles.