Scallion beef stir-fry recipe | members only access

Scallion beef stir-fry, or cong bao niurou, is one of my husband Dom’s favorite dishes, as he absolutely loves beef. Beef with onion and scallion is a match made in heaven! Often, the thing

people worry about when cooking beef at home is that the meat is going to turn out chewy and tough. For this recipe, a friend who owns a restaurant in Taiwan shared with me some tricks

restaurants use to get tender beef every single time! _—Tiffy Chen_ SCALLION BEEF STIR-FRY (CONG BAO NIUROU) Serves 4 Prep time: 30 minutes Active time: 20 minutes INGREDIENTS * 1½ pounds

New York strip steak (or your preferred cut of beef) * 1½ tablespoons cornstarch * 1 teaspoon baking soda * 1 large egg white * 3 tablespoons rice wine (optional) * A pinch each of salt and

ground black pepper * 2 tablespoons light soy sauce * 1½ tablespoons vegetarian oyster sauce * 1 tablespoon sugar * 1 teaspoon ground Szechuan peppercorns * 1 teaspoon ground cumin * 1 cup

plus 1 tablespoon olive oil, divided * 1 cup finely chopped yellow onion * 6 scallions, cut into 2-inch lengths, white and green parts separated * 10 dried red Thai chiles * Cooked rice or

your favorite noodles, for serving Courtesy Penguin Random House DIRECTIONS Place the beef in the freezer for 10 minutes. This will firm up the beef, making it easier to slice. Cut the beef

diagonally against the grain into thin strips. In a large bowl, stir together the cornstarch, baking soda, egg white, rice wine (if using), and salt and pepper. Add the beef strips, mix to

completely coat the beef, and let marinate for 20 minutes at room temperature. In a small bowl, stir together the light soy sauce, vegetarian oyster sauce, sugar, ground Szechuan peppercorns

and cumin. Heat 1 cup of the olive oil in a large frying pan over medium-high heat. Add the beef strips and fry for 2 to 3 minutes, until browned. Transfer the beef to a plate and set

aside. Pour out the oil and wipe the pan. In the same pan, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the yellow onion, scallion whites and chiles. Sauté for 2 to

3 minutes, until fragrant. Drizzle in the sauce and cook, stirring, for 1 minute. Increase the heat to high. Return the beef to the pan and sauté for 2 minutes. Add the scallion greens and

sauté for 30 seconds. Transfer to a large serving plate. Serve with rice or noodles. _Reprinted_ _with_ _permission_ _from_ Tiffy Cooks: 88 Easy Asian Recipes from My Family to Yours _by_

_Tiffy_ _Chen._ _Copyright_ _©_ _2024_ _by_ _Yin_ _Chu_ _Chen_ _and_ _Tokytiffy_ _Consulting_ _Ltd._ _Photographs_ _copyright_ _©_ _2024_ _by_ _Ching_ _Ying_ _Wong._ _Published_ _by_ _Ten_

_Speed_ _Press,_ _an_ _imprint_ _of_ _the_ _Crown_ _Publishing_ _Group,_ _a_ _division_ _of_ _Penguin_ _Random_ _House_ _LLC,_ _New_ _York._