Pan-Seared Scallion Oil Beef (Cong You Niu Rou)
This Pan-Seared Scallion Oil Beef uses tender chuck eye steak marinated in sesame oil and aromatics. A quick, 15-minute dinner that’s juicy, fragrant, and better than takeout.
Equipment
- Cast Iron Skillet or Wok
- Sharp Knife
Ingredients
Main Ingredients
- 6 oz Beef Chuck Eye steak (approx. 175g) cut into finger-thick strips against the grain
- 3 stalks Scallions finely minced (white and green parts)
- 1 tsp Ginger minced (approx. 5g)
Marinade
- 3 tbsp Shaoxing Wine or Dry Sherry (Huangjiu)
- 1 tbsp Toasted Sesame Oil
- 0.5 tsp Sea Salt approx. 2g
- 0.5 tsp Black Pepper freshly ground (approx. 3g)
Instructions
- Prep the Beef: Slice the beef chuck eye against the grain into strips roughly the thickness of a finger (about 1/2 inch wide).
- Marinate: In a bowl, combine the beef with minced scallions, ginger, black pepper, sea salt, Shaoxing wine, and sesame oil. Massage the marinade into the meat with your hand until well combined. Let sit for 15 minutes.
- Heat the Pan: Heat a cast iron skillet or wok over high heat until it is smoking hot. Because the marinade contains sesame oil, you generally do not need to add extra oil to the pan (unless using a stainless steel pan that sticks).
- Sear: Add the beef strips in a single layer. Let sear undisturbed for 30-45 seconds to lock in the juices.
- Flash Fry: Quickly toss and stir-fry for another 1-2 minutes until the beef changes color and is browned on the edges. Do not overcook.
- Serve: Remove from heat immediately and serve hot.
Notes
Cooking Tips & Variations:
Calories: 280 kcal | Carbohydrates: 4g | Protein: 22g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 60mg | Sodium: 650mg | Potassium: 300mg | Fiber: 1g | Sugar: 1g | Vitamin A: 150IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 2.5mg
Nutrition information is calculated using an ingredient database and should be considered an estimate. Garnishes and optional items are not included. Actual values vary based on specific brands used. Food Safety & Preparation:
- Slicing Tip: For the tenderest result, freeze the beef for about 20-30 minutes before slicing. This firms up the meat, allowing you to cut thinner, more uniform strips easily. Always remember to slice perpendicular to the muscle fibers (against the grain).
- Wine Substitution: If you cannot find Shaoxing wine, Dry Sherry is the best substitute. For a non-alcoholic version, simply omit the wine and add a teaspoon of beef broth mixed with a pinch of brown sugar to replicate the depth of flavor.
- Heat Management: Success depends on high heat. If your pan isn't hot enough, the beef will release water and steam rather than sear. If you are doubling the recipe, cook in batches to avoid overcrowding the pan.
Calories: 280 kcal | Carbohydrates: 4g | Protein: 22g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 60mg | Sodium: 650mg | Potassium: 300mg | Fiber: 1g | Sugar: 1g | Vitamin A: 150IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 2.5mg
Nutrition information is calculated using an ingredient database and should be considered an estimate. Garnishes and optional items are not included. Actual values vary based on specific brands used. Food Safety & Preparation:
- Safe Temperature: According to the USDA, whole cut beef steaks should be cooked to an internal temperature of at least 145°F (63°C) followed by a 3-minute rest time to ensure safety.
- Raw Meat Handling: Wash hands, cutting boards, and utensils thoroughly with soapy water after handling raw meat to prevent cross-contamination.
- Marinating Safety: Discard any leftover marinade that has been in contact with raw meat; do not use it as a sauce unless boiled for several minutes.