Description
Japanese beef stir-fries are often swimming in thick, sweet sauces. This Northern/Beijing specialty uses 'Bao' (explosive flash-frying). Sliced beef and massive amounts of scallions are violently tossed over maximum heat, completely evaporating moisture to create an intensely dry, aromatic masterpiece.
Restaurants serving Cong Bao Niu Rou (Flash-fried Beef with Scallions)
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Thinly sliced beef
- Scallion whites(massive amounts)
- Soy sauce
- Cooking wine
- Black vinegar
- Ginger
- Garlic
Instructions
- [Authentic Recipe & Differences]
- (Meat Prep) Slice lean beef thinly. Massage with soy, wine, salt, egg white, starch, and seal with oil.
- (Scallions) Prepare 'an equal volume to the beef' (massive) of scallion whites, sliced diagonally.
- (The 'Bao' Technique) Heat a wok to the absolute limit until smoking. Swirl in oil.
- Dump the beef in all at once, separating violently with chopsticks. After mere seconds when the surface sears, instantly dump in all the scallions.
- Drizzle soy, wine, and a tiny splash of 'black vinegar' down the blistering hot sides of the wok. Toss aggressively on max heat.
- Plate IMMEDIATELY before the scallions go limp (they must remain crisp while coated in oil). Zero liquid should remain on the plate; the roasted oil clinging to the meat is the mark of success.
Learn more Spice, substitutes, tips
Key spices
Intense scallion aroma、Charred soy and black vinegar flavor
Substitutes at Japanese supermarkets
(Similar cooking style to Japanese Negi-shio beef tongue)
Pairing
White Rice (Ultimate partner) / Baijiu
Trivia
[Trivia] 'Bao' (Explode) is the highest-heat, shortest-duration (seconds) cooking technique in Chinese cuisine. Impossible to replicate on a home stove, it is a dish where you literally 'taste the firepower' of a professional restaurant.
Eating tips & etiquette
[Unique Eating] The 'crisp scallions' that have completely absorbed the beef umami are the real star. Grab a massive pinch of meat and scallions, bounce them on white rice, and throw them into your mouth.
Allergen
Beef, Soybeans, Wheat