✅ Step 1: Ingredient List
Here are the main ingredients needed to make Stir-Fried Beef with Scallions.
| Category | Ingredient | Quantity | Notes (Emoji & Description) |
|---|---|---|---|
| Main | Beef Tenderloin | 300g | 🐄 Choose beef tenderloin for more tenderness; cut against the grain into thin slices |
| Scallions (Green Onion) | 2 (approx. 150g) | 🌱 Use the white parts; cut into rolling chunks or diagonal sections | |
| Aromatics | Garlic | 3-4 cloves (approx. 15g) | Sliced or minced |
| Ginger | 1 small piece (approx. 10g) | Shredded or sliced | |
| Dried Chilies | 1-2 (optional) | 🌶️ Cut into sections, enhances aroma and flavor (optional) | |
| Other | Cooking Oil | 40ml | For marinating and stir-frying |
👨🍳 Step 2: Instructions
Making Stir-Fried Beef with Scallions emphasizes marinating the beef and controlling the heat; it requires high-heat quick frying to maintain the texture of the ingredients.
- 🐄 Prepare & Marinate the Beef (Key Step):
- Cut the beef against the grain into thin slices (approx. 0.2-0.3 cm thick).
- Rinse the beef slices with clean water to remove blood and drain thoroughly.
- Place the beef slices in a bowl. Add light soy sauce (10g), cooking wine (10g), egg white (1, approx. 30g), white pepper (1g), and starch (10g). Mix well.
- Stir vigorously in one direction until the beef absorbs the moisture and becomes sticky. Finally, add cooking oil (10ml) to seal and prevent sticking.
- Marinate for 15-20 minutes.
- 🌱 Prepare Ingredients:
- Take the white parts of the scallions, wash them, and cut into rolling chunks or diagonal sections.
- Slice the garlic and ginger. Cut the dried chilies into sections (if using).
- 🔥 Velvet Stir-fry the Beef:
- Heat the wok, then add cooking oil (approx. 30ml). Heat until 50% hot (approx. 150°C).
- Add the marinated beef slices and quickly stir-fry to separate them until they change color (about 80% cooked). Remove and set aside. Keep the entire process short to prevent the beef from becoming tough.
- 🍳 Stir-fry Aromatics & Scallions:
- Leave some base oil in the wok. Add shredded ginger, sliced garlic, and dried chili sections (if using). Sauté until fragrant.
- Add the scallion sections. Quickly stir-fry over high heat for about 20 seconds until they release a rich scallion aroma.
- 🧂 Combine & Final Seasoning:
- Return the cooked beef slices to the wok with the scallions. Quickly stir-fry evenly.
- Add seasonings: light soy sauce (10g), oyster sauce (5g), white sugar (3g), and salt (2g). Stir-fry evenly.
- Optionally drizzle a little sesame oil (approx. 2g) to enhance aroma.
- ✨ Plate and Serve:
- Stir everything evenly and then serve immediately.
🌟 Step 3: Seasoning Ratio & Nutrition Info
Precise seasoning ratios are key to the flavor of Stir-Fried Beef with Scallions.
| Seasoning | Precise Amount (g) | Notes (Emoji & Description) |
|---|---|---|
| Light Soy Sauce | 20g | Provides savory umami flavor (10g for marinating + 10g for stir-frying) |
| Cooking Wine | 10g | 🍶 Removes gaminess, adds aroma |
| Starch | 10g | Tenderizes beef, locks in moisture |
| Oyster Sauce | 5g | Enhances freshness |
| White Sugar | 3g | Balances flavors, enhances freshness |
| Table Salt | 2g | Provides base saltiness |
| White Pepper | 1g | Removes gaminess, adds aroma |
| Egg White | 30g (1 egg) | Makes the beef more tender |
| Sesame Oil | 2g (optional) | Enhances aroma |
| Cooking Oil | 40g | For sealing during marinating (10ml) and stir-frying (30ml) |
💡 Chef’s Tips (TIPS)
- Choosing Ingredients is Key: Choose beef tenderloin (beef fillet) for more tender meat. For scallions, generally only the white parts are eaten; the green parts can be discarded. After being stir-fried over high heat, the pungency of the white parts reduces, their sweetness is fully released, and the scallion aroma becomes extremely rich.
- Slice Against the Grain: Cutting thin slices against the beef’s grain is the crucial first step to ensuring tenderness.
- Marinate Thoroughly: After marinating the beef with starch, egg white, and seasonings, add a layer of cooking oil at the end to seal in the moisture, making the beef more tender and preventing sticking during cooking.
- High Heat, Quick Action: Use high heat for quick stir-frying for both the beef and scallions. Especially for the beef, remove it as soon as it changes color to avoid overcooking.
