Scallion Beef Stir Fry is a fast, flavorful dish that brings tender strips of beef and sweet, fragrant scallions together in a rich, savory sauce. It’s a classic takeout-style recipe that I can whip up at home in under 30 minutes, with bold flavors and simple ingredients. Perfect over rice or noodles, this dish never fails to satisfy when I’m craving something hearty and quick.
Why I Love This Recipe
I love this recipe because it’s easy to make but tastes like it came from a restaurant. The beef is juicy and well-marinated, the scallions bring that perfect fresh bite, and the stir-fry sauce coats everything in deep umami flavor. It’s one of those dishes that feels comforting and exciting at the same time—and it’s ready in less time than it takes to order takeout.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the beef marinade:
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Flank steak or sirloin, thinly sliced against the grain
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Soy sauce
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Cornstarch
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Shaoxing wine or dry sherry (optional)
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Sesame oil
For the stir fry:
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Scallions (green onions), cut into 2-inch pieces
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Garlic, minced
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Ginger, grated
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Vegetable oil or neutral oil for cooking
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Red pepper flakes or sliced chili (optional, for heat)
For the sauce:
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Soy sauce
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Oyster sauce
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Brown sugar or honey
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Cornstarch
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Water or beef broth
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Black pepper
Directions
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I slice the beef thinly and toss it with soy sauce, cornstarch, sesame oil, and Shaoxing wine. I let it marinate for at least 15 minutes.
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While the beef marinates, I mix all the sauce ingredients in a small bowl and set it aside.
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I heat oil in a wok or large skillet over high heat. I add the beef in batches and sear until browned, about 1–2 minutes per side. I remove it from the pan and set it aside.
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In the same pan, I add more oil if needed, then stir-fry the garlic and ginger for 30 seconds until fragrant.
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I add the scallions and stir-fry for 1–2 minutes until just softened but still crisp.
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I return the beef to the pan, pour in the sauce, and toss everything together until the sauce thickens and coats the beef and scallions.
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I remove from heat and serve immediately over steamed rice or noodles.
Servings and Timing
This recipe serves 3–4 people.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Variations
Sometimes I add sliced bell peppers, snow peas, or mushrooms for extra veggies. If I want a spicy version, I throw in some chili paste or more red pepper flakes. I’ve also swapped the beef for chicken or tofu—it’s just as tasty with the same marinade and sauce. For a low-carb option, I serve it over cauliflower rice or shredded cabbage.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet over medium heat until warmed through—it helps preserve the texture better than the microwave. I don’t recommend freezing it, since the scallions lose their texture after thawing.
FAQs
What’s the best cut of beef for this?
I usually use flank steak or sirloin, sliced thin against the grain. These cuts stay tender and cook quickly, which is perfect for stir-frying.
Can I make this ahead of time?
Yes, I often prep the beef and sauce a day ahead and store them separately. When I’m ready to cook, it comes together in minutes.
How do I keep the beef tender?
I slice it thinly against the grain and marinate it with cornstarch and soy sauce—this creates a velvety texture and helps it stay juicy when cooked quickly over high heat.
Can I skip the oyster sauce?
Yes, though it adds depth and richness. If I skip it, I increase the soy sauce slightly and add a splash of hoisin or a bit of extra sugar for balance.
What do I serve with this?
I usually serve it with steamed white rice, jasmine rice, or lo mein noodles. It also pairs well with stir-fried veggies or a simple cucumber salad on the side.
Conclusion
Scallion Beef Stir Fry is one of my favorite quick dinners when I want bold flavor without a lot of fuss. The savory sauce, tender beef, and punchy scallions make each bite satisfying and full of texture. It’s easy to make, easy to customize, and always a hit—whether I’m cooking for myself or sharing it at the table.
Print
Scallion Beef Stir Fry
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 3–4 servings
- Category: Main Dish
- Method: Stir‑Fry
- Cuisine: Asian‑Inspired
- Diet: Halal
Description
Scallion Beef Stir Fry is a quick and flavorful dish featuring tender marinated beef and crisp scallions in a rich, savory sauce. Ready in under 30 minutes, it’s perfect served over rice or noodles for a satisfying weeknight meal with bold takeout‑style flavor.
Ingredients
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- For the beef marinade:
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon sesame oil
- 1 tablespoon Shaoxing wine or dry sherry (optional)
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- For the stir fry:
- 4–5 scallions (green onions), cut into 2‑inch pieces
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1–2 tablespoons vegetable oil or neutral oil for cooking
- Red pepper flakes or sliced chili (optional, for heat)
- For the sauce:
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon brown sugar or honey
- 1 teaspoon cornstarch
- 1/4 cup water or beef broth
- Black pepper, to taste
Instructions
- In a bowl, toss the sliced beef with soy sauce, cornstarch, sesame oil, and Shaoxing wine. Let marinate for at least 15 minutes.
- Mix all the sauce ingredients in a small bowl and set aside.
- Heat oil in a wok or large skillet over high heat. Add the beef in batches and sear until browned, about 1–2 minutes per side. Remove and set aside.
- In the same pan, add more oil if needed. Stir‑fry garlic and ginger for about 30 seconds until fragrant.
- Add the scallions and stir‑fry for 1–2 minutes until just softened but still crisp.
- Return the beef to the pan, pour in the sauce, and toss everything together until the sauce thickens and coats the beef and scallions.
- Remove from heat and serve immediately over steamed rice or noodles.
Notes
- Add sliced bell peppers, snow peas, or mushrooms for extra veggies.
- For more heat, add chili paste or extra red pepper flakes.
- Substitute chicken or tofu if you prefer a different protein.
- Serve over cauliflower rice for a low‑carb option.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 390
- Sugar: 8g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 95mg
