Serving
(click to enlarge)

 Beef & Scallions
China - Szechuan / Hunan
Serves:
Effort:
Sched:
DoAhead:		 2 w/rice
**
1/2 hr
Most
A quick flavorful stir fry that demands to be served with plenty of rice. Yes, that's a lot of scallions but that's what gives it a distinctly Chinese flavor. Most Chinese will not use regular onions which they call "foreign scallions" - and "foreign" means "inferior" to most Chinese.




*
*
* 		1
1/2
10
3
2
1/2
1 		#
T
oz
T
t
c
t 		Beef lean (1)
Sugar
Scallions (2)
Lard (3)
Soy Sauce
Rice Wine
Salt
    Prep
  1. Chill BEEF in the freezer for about 1/2 hour to stiffen it. Slice 1/8 inch thick by about 1/2 inch wide and about 2 inches long. The beef should be free of fat and membranes.
  2. Sprinkle Beef with Sugar and let stand for about 10 minutes.
  3. Slice SCALLIONS in half lengthwise, then diagonally crosswise to about 3/4 inch lengths.
    4. RUN
  4. Heat LARD over high flame in a wok or sauté pan and sir fry Beef until lightly browned on both sides.
  5. Turn the heat down low and add the Soy Sauce, Rice Wine and Salt. Cover and simmer over very low heat for about 5 minutes.
  6. Turn the heat up high, let some liquid boil off if you want it drier (I usually don't). Stir in Scallions and cook stirring for about 1 minute. Serve immediately with plenty of steamed rice.
NOTES:
  1. Beef: If your beef is already frozen slice before fully thawed and you'll have to fry over very high heat a bit longer to drive off the water.
  2. Scallions: 10 ounces would be about 20 small or 15 medium.
  3. Lard: Yes you can use Olive Oil (Pure, not Virgin) or Peanut Oil instead of lard without too much sacrifice in flavor or texture.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch
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