Gallery
Scallion Beef Stir-Fry
An authentic Chinese main dish — Scallion Beef Stir-Fry. Easy to make, ready in about 6m, serving 2. Step-by-step instructions with photos for home cooks.
- Prep
- 5m
- Cook
- 1m
- Total
- 6m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 2/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Scallion Beef Stir-Fry
| Ingredient | Amount |
|---|---|
| beef | 200 as needed |
| scallion (white part) | 1 stalk (about 200g) |
| garlic | 3 as needed |
| oyster sauce | 1 as needed |
| light soy sauce | 1 as needed |
| sugar | 1/2 |
| dark soy sauce | 1/2 |
- beef200 as needed
- scallion (white part)1 stalk (about 200g)
- garlic3 as needed
- oyster sauce1 as needed
- light soy sauce1 as needed
- sugar1/2
- dark soy sauce1/2
Cooking StepsHow to cook Scallion Beef Stir-Fry step by step
-
Step 1Cut the scallion whites on a diagonal and press lightly to loosen the layers. Slice the garlic into thick pieces. Cut the beef against the grain into thin slices.
-
Step 2Marinate the beef: Add 1 tsp freshly ground black pepper and coarse salt, 1/2 tbsp light soy sauce, 1/2 tbsp dark soy sauce, and 1/2 tbsp oyster sauce to the beef. Stir in one direction for a good while until the meat becomes sticky and absorbs the seasonings. Gradually add scallion-ginger water until the beef stops absorbing liquid. Finally, drizzle in sesame oil and toss to coat the slices, sealing in the moisture. Set aside.
-
Step 3Prepare the sauce: Mix 1/2 tsp sugar, 1/2 tsp chicken powder, 1 tsp sesame oil, 1 tbsp light soy sauce, 1 tbsp oyster sauce, 1/2 tbsp rice wine, and 1/2 tbsp rice vinegar. Stir until well combined.
-
Step 4Heat oil in a wok until it reaches about 350°F (medium-high). Add the beef and let it sear briefly to set the shape, then break it apart. Once both sides are browned, remove and set aside.
-
Step 5Leave the residual oil in the wok (add a bit of beef tallow if available). Add the garlic and scallion whites and stir-fry until fragrant. Sprinkle in 1/2 tsp salt and toss for about 1 minute until the scallions develop charred edges.
-
Step 6Return the beef to the wok and toss to combine. Pour in the sauce and stir-fry vigorously for 30–60 seconds. Serve immediately.
Scallion Beef Stir-Fry
An authentic Chinese main dish — Scallion Beef Stir-Fry. Easy to make, ready in about 6m, serving 2. Step-by-step instructions with photos for home cooks.
Ingredients
- 200 as needed beef
- 1 stalk (about 200g) scallion (white part)
- 3 as needed garlic
- 1 as needed oyster sauce
- 1 as needed light soy sauce
- 1/2 sugar
- 1/2 dark soy sauce
Instructions
-
Cut the scallion whites on a diagonal and press lightly to loosen the layers. Slice the garlic into thick pieces. Cut the beef against the grain into thin slices.
-
Marinate the beef: Add 1 tsp freshly ground black pepper and coarse salt, 1/2 tbsp light soy sauce, 1/2 tbsp dark soy sauce, and 1/2 tbsp oyster sauce to the beef. Stir in one direction for a good while until the meat becomes sticky and absorbs the seasonings. Gradually add scallion-ginger water until the beef stops absorbing liquid. Finally, drizzle in sesame oil and toss to coat the slices, sealing in the moisture. Set aside.
-
Prepare the sauce: Mix 1/2 tsp sugar, 1/2 tsp chicken powder, 1 tsp sesame oil, 1 tbsp light soy sauce, 1 tbsp oyster sauce, 1/2 tbsp rice wine, and 1/2 tbsp rice vinegar. Stir until well combined.
-
Heat oil in a wok until it reaches about 350°F (medium-high). Add the beef and let it sear briefly to set the shape, then break it apart. Once both sides are browned, remove and set aside.
-
Leave the residual oil in the wok (add a bit of beef tallow if available). Add the garlic and scallion whites and stir-fry until fragrant. Sprinkle in 1/2 tsp salt and toss for about 1 minute until the scallions develop charred edges.
-
Return the beef to the wok and toss to combine. Pour in the sauce and stir-fry vigorously for 30–60 seconds. Serve immediately.
