Spring Onions Beef Stir Fry
A delicious and authentic rice and congee recipe for Spring Onions Beef Stir Fry, prepared with traditional seasonings and techniques.
Ingredients
- • 1 lb (16 oz) beef flank steak (sliced into 1/4” (4 mm) thick pieces (or skirt steak, or other cut))
- • 1 tablespoon Shaoxing wine ((or dry sherry))
- • 1/4 teaspoon salt
- • 1 teaspoon cornflour
- • 1/4 cup chicken broth
- • 2 tablespoons soy sauce
- • 1 teaspoon dark soy sauce ((Optional, *Footnote 1))
- • 2 tablespoons Shaoxing wine ((or dry sherry))
- • 4 teaspoons sugar
- • 2 teaspoons cornflour
- • 1/4 teaspoon white pepper powder
- • 2 tablespoons peanut oil ((or vegetable oil))
- • 3 Chinese chilli peppers (dried)
- • 4 cloves garlic (sliced)
- • 2 Chinese spring onions (tough end removed and sliced on a bias (or leeks) (*Footnote 2))
Preparation Steps
Combine the beef, Shaoxing wine, and salt in a medium-sized bowl. Mix well with your hands. Add the cornflour and mix again, until all the ingredients are evenly coated.
Mix the sauce ingredients together in a medium-sized bowl and set aside.
Heat the oil in a large nonstick frying pan over medium-high heat until hot. Add the beef and spread it out as much as you can without overlapping (*Footnote 3). Let cook without touching for 30 seconds, or until the bottom is lightly browned. Flip and cook the other side for another 30 seconds, until the surface is cooked but the inside is still a bit pink. Transfer the beef to a plate and set aside.
If your pan does not have any oil left, drizzle a bit more oil into it. Add the dried chilli peppers and garlic. Stir a few times until the chilli pepper turns dark.
Add the spring onions. Stir and cook for 30 seconds, until the spring onions start to soften. If you are using regular leeks, you might need to cook them a bit longer.
Add back the beef and pour in the sauce. Stir and cook until the sauce has thickened, 1 minute or so. Immediately transfer everything to a big plate. Serve hot as a main dish.