Scallion and Beef Stir-Fry
Lee Hye-jung Recipe: Beef Stir-Fry with Enhanced Scallion Flavor
Introducing a ‘Scallion and Beef Stir-Fry’ where the star is not the beef, but the incredibly flavorful scallions! The tender yet crisp texture of the scallions, combined with the savory beef, elevates this dish to a whole new level. Enjoy this special recipe at home, perfect as a side dish for rice or a delicious appetizer.
Main Ingredients- Beef 250g (for bulgogi or shabu-shabu)
- Scallions 2 stalks
Seasoning Ingredients- 2 Tbsp Olive oil
- 1/2 tsp Salt
- 1/2 Tbsp Sugar (or rice syrup)
- 1/2 Tbsp Soy sauce
- Pinch of Black pepper
- 1 tsp Potato starch
- 1 Tbsp Mirin (or cooking sake) (optional)
- 1 Tbsp Oyster sauce (optional)
- Drizzle of Sesame oil
- 2 Tbsp Olive oil
- 1/2 tsp Salt
- 1/2 Tbsp Sugar (or rice syrup)
- 1/2 Tbsp Soy sauce
- Pinch of Black pepper
- 1 tsp Potato starch
- 1 Tbsp Mirin (or cooking sake) (optional)
- 1 Tbsp Oyster sauce (optional)
- Drizzle of Sesame oil
Cooking Instructions
Step 1
Begin by preparing all your ingredients. Gently pat the beef dry with paper towels to remove excess moisture. Wash the scallions thoroughly under running water.
Step 2
Cut the prepared scallions into approximately 5cm lengths. Heat 2 tablespoons of olive oil in a pan over medium heat. Add the cut scallions and stir-fry until they start to caramelize and sweeten. This step is crucial for developing their flavor.
Step 3
When stir-frying the scallions, avoid stirring them too frequently. Let one side turn golden brown before flipping to cook the other side similarly. Once nicely browned, remove the scallions from the pan and set them aside on a plate.
Step 4
In the same pan (add a little more oil if needed), spread out the beef that has had its moisture blotted. Season the beef with 1/2 tsp salt, 1/2 Tbsp sugar, 1/2 Tbsp soy sauce, and a pinch of black pepper. Sprinkle 1 tsp of potato starch evenly over the beef, coating it lightly.
Step 5
Continue to stir-fry the beef over medium heat, breaking apart any clumps with chopsticks or a spatula as it cooks. If using thinly sliced shabu-shabu beef, it will cook very quickly, so be mindful. Bulgogi-cut beef offers a more satisfying texture.
Step 6
Once the beef is partially cooked, add 1 Tbsp of mirin (or cooking sake) and 1 Tbsp of oyster sauce to enhance the flavor. (These two ingredients are optional but significantly boost the umami). Now, return the reserved pan-fried scallions to the pan. Stir everything together to ensure the scallions and beef are well combined and evenly coated. Finally, turn off the heat and drizzle with a little sesame oil for a fragrant finish.
Step 7
You can optionally serve this dish with grilled tomatoes sprinkled with a little salt, but as Chef Lee Hye-jung suggests, this dish is delicious enough with just the beef and scallions. Enjoy the natural flavors of the main ingredients! Serve hot over a bowl of steamed rice.
