A Cantonese dish that is quick and easy to prepare, needing almost no ingredients. This is one of the hallmarks of Cantonese cooking: complexity born of simplicity. We achieve a surprisingly layered flavor with just a handful of basics and a straightforward method.
Scallion beef captures this idea perfectly. Click here to learn more about this fascinating cuisine.
I keep seeing scallion beef recipes that are ultra Instagrammable and drenched in sauce, almost like ramen: NO
Sorry, fellow bloggers: I’m all for putting your spin on a recipe, but scallion beef is NOT that kind of dish.
Do not tweak it so much that it loses its identity. Any sauce should be cooked down to a glaze; the beef should look almost lacquered and the sauce should be sticky. The entire dish is cooked over very high heat – let the wok get screaming hot so you hear that satisfying “pshhhhhh” the moment the ingredients hit the pan.
I list 30 minutes of cooking time, but if your beef is already marinated and you slice the scallions quickly, it is done in 10. Nutritionally it is middle of the road, but because it is so fast you can adjust the portions as you like (or to appease your conscience, oops).
Ingredients for Scallion Beef
Light soy sauce and dark soy sauce: They complement each other. Light soy is the salty everyday soy sauce you find in supermarkets, while dark soy adds depth and color. Learn more here
Shaoxing wine: The classic Chinese cooking wine. See how to substitute it here, but honestly, it is worth having on hand!
Sesame oil: A staple in Asian cooking and easy to find in most stores, but go easy or it will overpower the other flavors. Learn more about sesame oil here.
How to serve Scallion Beef
The Cantonese table is filled with many small dishes so everyone can build their own plate – tapas style.
A bowl of steaming white rice is essential, but I also recommend a good bowl of Cantonese fried rice
Tips for Scallion Beef
- Very high heat: Do not neglect the temperature if you want authentic flavor
- Add a few chili flakes to the marinade if you like it spicy
For tender meat, follow the baking soda method
If you liked this dish, you will love my beef with onions, a delicious alternative that does not require deep-frying
Ingredients
- 400 g beef, thinly sliced
- 5 stalks of spring onion shoots, cut into large slices, green and white parts separated
BEEF MARINADE
- 3 tablespoons light soy sauce
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon of pepper
SAUCE
- 1 tablespoon dark soy sauce
- 0.5 tablespoon light soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon of salt
- 1 teaspoon of ground white pepper (black if necessary)
- 0.5 tablespoon of caster sugar
- 0.5 tablespoon sesame oil
- 0.5 tablespoon of cornstarch
- 1 tablespoon of water
Procédé
- Marinate the beef for 40 minutes; meanwhile, mix together all the sauce ingredients (except the Shaoxing wine).
- Deep-fry the beef in very hot oil for no more than 3 minutes (it should still be slightly pink), then set aside.
- In a wok over high heat, stir-fry the white parts for 1 minute in a little oil, add the beef, stir-fry for 15 seconds, then pour in the Shaoxing wine.
- After 30 seconds, add the rest of the sauce and stir-fry for 30 seconds.
- Add the green parts of the spring onions and stir-fry for 1–2 minutes.
