Spicy Scallion Beef Stir-fry

This Spicy Scallion Beef Stir-fry is a classic Chinese dish that combines tender beef slices with aromatic scallions in a savory and slightly spicy sauce. It’s a quick and flavorful meal that’s perfect for weeknight dinners.

Why You’ll Love This Recipe

• Quick & Easy – Ready in just 25 minutes.
• Savory & Spicy – A perfect balance of heat and umami flavors.
• Tender Beef – Marinated and seared for the perfect texture.
• Authentic Chinese Flavors – Classic ingredients for a restaurant-quality dish.
• Versatile – Pairs well with rice, noodles, or stir-fried veggies.

Ingredients

For the Beef Marinade:

• 1 pound flank steak, thinly sliced against the grain
• 2 teaspoons vegetable oil
• 1 teaspoon soy sauce
• 1 tablespoon cornstarch

For the Sauce:

• ½ teaspoon sesame oil
• 2 tablespoons soy sauce
• 2 teaspoons hoisin sauce
• 1 teaspoon hot water
• ⅛ teaspoon white pepper

For the Stir-fry:

• 3 tablespoons cornstarch
• ¼ cup vegetable oil
• 1 tablespoon ginger, finely julienned
• 4-6 scallions, cut into 2-inch lengths (about 4 cups)
• 2 tablespoons Shaoxing wine, divided
• 1-2 fresh red chilies, sliced (optional, for added heat)

Directions

Marinate the Beef:

1. In a bowl, combine the sliced beef with 2 teaspoons vegetable oil, 1 teaspoon soy sauce, and 1 tablespoon cornstarch. Mix well and let it marinate at room temperature for 30 minutes.

Prepare the Sauce:

2. In a small bowl, mix together the sesame oil, soy sauce, hoisin sauce, hot water, and white pepper. Set aside.

Coat the Beef:

3. After marinating, spread the beef slices out on a plate and sprinkle 3 tablespoons of cornstarch over them. Toss to coat the beef lightly, shaking off any excess cornstarch.

Stir-fry the Beef:

4. Heat a wok over high heat until just smoking. Add ¼ cup vegetable oil, swirling to coat the sides. Add the beef in a single layer and let it sear undisturbed for 30 seconds. Flip the beef slices and sear the other side for another 30 seconds. Remove the beef from the wok and set aside.

Stir-fry Aromatics and Combine:

5. Remove any excess oil from the wok, leaving about 2 tablespoons. Lower the heat to medium-low and add the julienned ginger and sliced red chilies (if using). Stir-fry for about 15 seconds until fragrant.
6. Add the white parts of the scallions and stir-fry for another 30 seconds until they begin to soften.
7. Return the beef to the wok, along with any juices that have accumulated. Increase the heat to high, add 1 tablespoon of Shaoxing wine, and stir-fry everything together for 1 minute.
8. Pour in the prepared sauce and continue to stir-fry for another minute, ensuring all ingredients are well-coated.
9. Add the green parts of the scallions and the remaining 1 tablespoon of Shaoxing wine. Stir-fry for an additional 30 seconds until the scallions are wilted but still vibrant.

Serve:

10. Transfer the stir-fry to a serving dish and serve hot with steamed rice.

Servings and Timing

• Servings: 4 servings
• Prep Time: 15 minutes
• Cooking Time: 10 minutes
• Total Time: 25 minutes
• Calories: Approximately 320 kcal per serving

Variations

• Milder Version: Omit the red chilies for a less spicy dish.
• Vegetarian Alternative: Substitute beef with tofu or mushrooms.
• Different Proteins: Use chicken, pork, or shrimp instead of beef.
• Extra Vegetables: Add bell peppers, snap peas, or bok choy for more nutrition.
• Sweet & Spicy: Mix in a teaspoon of honey or brown sugar for a hint of sweetness.

Storage/Reheating

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezing: Freeze the cooked beef stir-fry in a sealed container for up to 1 month.
• Reheating: Reheat in a skillet over medium heat or microwave in short intervals, stirring between each.

FAQs

How do I make sure my beef is tender?

Marinating with cornstarch and slicing against the grain ensures tenderness.

Can I use a different cut of beef?

Yes, sirloin, ribeye, or skirt steak also work well for stir-frying.

Is Shaoxing wine necessary?

It enhances flavor, but you can substitute it with dry sherry or chicken broth.

What oil is best for stir-frying?

Use oils with a high smoke point, like vegetable, canola, or peanut oil.

Can I make this gluten-free?

Yes, use tamari instead of soy sauce and make sure all sauces are gluten-free.

How can I add more heat?

Increase the number of chilies or add chili oil or Szechuan peppercorns.

What side dishes go well with this?

Serve with steamed rice, fried rice, or stir-fried vegetables.

Can I make this dish ahead of time?

Yes, but for best texture, stir-fry fresh before serving.

Why coat the beef with cornstarch?

It helps create a crispy texture and locks in moisture.

What’s the best way to get a good sear on the beef?

Ensure the wok is hot, don’t overcrowd the pan, and let the beef sear undisturbed.

Conclusion

Spicy Scallion Beef Stir-fry is an irresistible dish packed with bold flavors and tender beef. Quick to prepare and bursting with savory goodness, it’s perfect for weeknight meals or special occasions. Serve it with rice and enjoy a delicious, homemade stir-fry!

Spicy Scallion Beef Stir-fry

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• Author: Chef Clara
• Total Time: 25 minutes
• Yield: 4 servings 1x

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Description

Spicy Scallion Beef Stir-fry features tender beef and aromatic scallions in a savory, spicy sauce—perfect for a quick, flavorful dinner!

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Ingredients

Scale 1x2x3x

• For the Beef Marinade:

  • 1 lb flank steak, thinly sliced
  • 2 tsp vegetable oil
  • 1 tsp soy sauce
  • 1 tbsp cornstarch

• For the Sauce:

  • ½ tsp sesame oil
  • 2 tbsp soy sauce
  • 2 tsp hoisin sauce
  • 1 tsp hot water
  • ⅛ tsp white pepper

 

• For the Stir-fry:

  • 3 tbsp cornstarch
  • ¼ cup vegetable oil
  • 1 tbsp ginger, julienned
  • 4–6 scallions (4 cups), cut in 2-inch pieces
  • 2 tbsp Shaoxing wine, divided
  • 1–2 fresh red chilies, sliced (optional)

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Instructions

• Marinate Beef: Combine beef with oil, soy sauce, and cornstarch. Marinate 30 mins.
• Make Sauce: Mix all sauce ingredients. Set aside.
• Coat Beef: Lightly toss marinated beef with cornstarch.
• Stir-fry Beef: Heat oil in wok, sear beef in batches for 30 secs per side. Set aside.
• Cook Aromatics: Stir-fry ginger and chilies (if using), then scallion whites.
• Combine: Add beef, Shaoxing wine, and sauce. Stir-fry 1 min.
• Finish: Add scallion greens and remaining wine. Stir-fry 30 secs. Serve hot with rice.

Notes

• Adjust chili quantity to taste.
• For extra tenderness, freeze beef slightly before slicing.
• Substitute Shaoxing wine with dry sherry if needed.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dinner
• Method: Stir-fry
• Cuisine: Chinese