Beef Scallion Stir Fry Recipe (Quick, Saucy & Better Than Takeout)
Beef and scallion stir fry is one of those classic dishes that delivers big flavor with very little effort. Tender pieces of beef are cooked with fragrant scallions and coated in a rich, savory sauce that’s perfect for spooning over rice.
This easy beef and scallion stir fry comes together in under 30 minutes, making it a great option for busy weeknights when you want something quick but still satisfying!
It has that takeout-style flavor, but made right at home with simple ingredients.
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What Is Beef and Scallion Stir Fry?
Beef and scallion stir fry is a simple Chinese-style dish made by quickly cooking beef with scallions in a hot pan, then coating everything in a savory soy-based sauce.
It is a popular takeout-style dish because it is quick to prepare and packed with flavor. The scallions add a fresh, slightly sweet onion flavor that pairs perfectly with the rich, umami taste of the beef.
The dish is typically served over rice, where the sauce soaks in and brings everything together.
What Cut of Beef Is Best for Stir Fry?
For the best texture, use tender cuts of beef that cook quickly.
Flank steak, sirloin, or ribeye all work well. Slice the beef against the grain into thin pieces for maximum tenderness.
If you prefer a heartier texture like I do, cutting the beef into small cubes works too, just make sure not to overcook it.
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What to Serve With Beef and Scallion Stir Fry
This dish is best served with steamed white rice. The sauce is rich and savory, and rice helps soak up all that flavor.
Fried rice and noodles are also a great choice to serve this with. Check out my fried rice recipe here!
For a more balanced meal, add simple vegetables like stir-fried cabbage, broccoli, or a quick cucumber salad to lighten things up.
Is Beef and Scallion Stir Fry the Same as Chinese Takeout Beef?
This dish is very similar to what you would find at Chinese takeout restaurants. The flavors are savory, slightly sweet, and designed to pair well with rice.
The main difference is that this homemade version is lighter, fresher, and fully customizable to your taste
Variations and Substitutions
This beef and scallion stir fry is easy to customize.
You can add vegetables like bell peppers, mushrooms, or snap peas to make it a more complete meal.
If you prefer a spicier version, add chili oil or sliced fresh chilies.
For a lighter option, reduce the amount of sauce or use less oil.
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm in a pan over medium heat or in the microwave. Add a splash of water if the sauce has thickened too much.
This dish reheats well and is great for quick meals throughout the week.
Frequently Asked Questions
What cut of beef is best for beef and scallion stir fry?
The best cuts are flank steak, sirloin, or ribeye because they stay tender when cooked quickly over high heat. Always slice the beef against the grain for the best texture. You can also use cubed beef if you prefer a heartier bite.
Can I use chicken or another protein instead?
Yes, you can easily swap the beef for chicken, pork, or even tofu. The sauce works well with different proteins, so it’s very flexible depending on what you have on hand.
Why is my stir fry beef tough?
Beef usually becomes tough if it is overcooked, sliced incorrectly, or cooked at too low of a heat. Make sure to sear it quickly and avoid leaving it in the pan for too long after it is cooked through.
Why is my stir fry watery?
- This usually happens if too much water is added, the cabbage is overcooked, or the sauce isn’t reduced enough.
Ingredients
- 1 lb beef (flank steak, sirloin, or ribeye)
- 2 stalks scallions, cut into segments
- 1/2 onion, sliced
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp cooking wine
- 1/2 tsp sugar
- 1/2 tsp cornstarch
- 1/2 cup water
Step by step instructions
1. Prep the ingredients
Cut the onion and scallion. Cut the beef into cubes or thin slices, whichever you prefer.
2. Marinate the beef
Toss the beef with cooking wine, oyster sauce, oil, and white pepper. Let it sit for 10 to 15 minutes if you have time.
3. Sear the beef
Warm a pan over medium high heat and add a small amount of oil. Add the marinated beef and pan fry on all sides for about 3 to 4 minutes until nicely browned. Transfer the beef to a plate and set aside.
4. Cook the aromatics
If needed, add a little more oil to the pan. Add the onion and the white parts of the scallion and cook for about 2 minutes until softened and fragrant.
5. Return the beef
Put the seared beef back into the pan with the aromatics.
6. Add the sauce
Pour in the dark soy sauce, soy sauce, water, sugar, and the cornstarch mixed with a splash of water to dissolve. Stir gently to combine.
7. Simmer with a lid
Cover the pan and cook on medium heat for about 2 minutes to let the flavors come together and finish cooking the beef.
8. Thicken the sauce
Remove the lid, increase the heat slightly, and cook for about 1 minute while stirring so the sauce thickens and becomes glossy.
9. Serve
Spoon the scallion beef over hot rice and garnish with the green parts of the scallion. Enjoy!
Beef Scallion Stir Fry Recipe (Quick, Saucy & Better Than Takeout)
Ingredients
- 1 lb Beef
- 2 stalks Scallion
- 1/2 Onion
- 1 tsp White pepper
- 1 tbsp Cooking wine
- 1 tbsp Oyster sauce
- 1 tbsp Oil
- 1/2 tsp Sugar
- 1/2 tsp Corn starch
- 1 tbsp Dark soy sauce
- 1 1/2 tbsp Soy sauce
- 1/2 cup Water
Instructions
- Prep the ingredients: Cut the onion and scallion. Cut the beef into cubes or thin slices, whichever you prefer.
- Marinate the beef:Toss the beef with cooking wine, oyster sauce, oil, and white pepper. Let it sit for 10 to 15 minutes if you have time.
- Sear the beef:Warm a pan over medium high heat and add a small amount of oil. Add the marinated beef and pan fry on all sides for about 3 to 4 minutes until nicely browned. Transfer the beef to a plate and set aside
- Cook the aromatics: If needed, add a little more oil to the pan. Add the onion and the white parts of the scallion and cook for about 2 minutes until softened and fragrant.
- Return the beef:Put the seared beef back into the pan with the aromatics.
- Add the sauce:Pour in the dark soy sauce, soy sauce, water, sugar, and the cornstarch mixed with a splash of water to dissolve. Stir gently to combine.
- Simmer with a lid:Cover the pan and cook on medium heat for about 2 minutes to let the flavors come together and finish cooking the beef.
- Thicken the sauce:Remove the lid, increase the heat slightly, and cook for about 1 minute while stirring so the sauce thickens and becomes glossy.
- Serve:Spoon the scallion beef over hot rice and garnish with the green parts of the scallion. Enjoy!
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