There’s nothing quite like the aroma of sizzling beef and fresh scallions wafting through your kitchen. I remember the first time I tried this Scallion Beef Stir-fry at a bustling little restaurant tucked away in Chinatown. The bold flavors and tender textures transported me to a world of culinary delight, making it an instant favorite. Now, I love to recreate that magic right at home.
This vibrant dish is incredibly versatile and perfect for those busy weeknights when you crave something deliciously satisfying. With just a few simple ingredients, you can whip up a restaurant-quality meal that will impress your family and friends. Trust me; once you master the art of achieving that perfect “wok hay,” you’ll be hooked on this dish.
Let’s dive into creating a memorable, flavorsome Scallion Beef Stir-fry that captures the essence of Cantonese cooking—one delightful bite will have you wishing you’d discovered it sooner!
Why is Scallion Beef Stir-fry so irresistible?
Aromatic Flavors: The combination of fresh scallions and tender beef delivers an explosion of flavors that tantalize your taste buds.
Quick Preparation: In under an hour, you can have a delicious, homemade meal that rivals your favorite takeout!
Culinary Technique: Mastering the “wok hay” technique not only enhances the dish’s flavor but also gives you a skill to impress family and friends.
Endless Customization: Easily swap flank steak for chicken or add colorful veggies for a personalized twist.
Comfort Food Appeal: This dish brings warm, hearty satisfaction perfect for any weeknight dinnerexplore more comforting dishes.
Crowd-Pleasing Goodness: Everyone loves a good stir-fry, making it a guaranteed hit for dinner parties or family gatherings!
Scallion Beef Stir-fry Ingredients
For the Beef Marinade
• Flank Steak – Slice thinly against the grain for optimal tenderness.
• Cornstarch – Acts as a tenderizer and creates a crispy crust when fried.
• Soy Sauce – Adds a savory umami flavor to enhance the overall taste.
• Vegetable or Canola Oil – Necessary for frying and achieving that perfect crispiness.
For the Stir-fry
• Scallions – Essential for flavor; cut into 2-inch lengths for texture.
• Ginger – Provides a fragrant kick; julienne before adding to the stir-fry.
• White Pepper – Adds warmth and a subtle spice to the dish.
• Shaoxing Wine – Traditional Chinese cooking wine that elevates the flavor when deglazing.
For the Sauce
• Sesame Oil – Infuses a rich aroma into the dish, rounding out the flavors.
• Hoisin Sauce – Adds sweetness and depth for that signature taste.
• Water – Used to dilute the hoisin sauce for a balanced flavor profile.
Remember, the secret to a delightful Scallion Beef Stir-fry lies in the balance of flavors and techniques, so gather these ingredients and let’s get cooking!
How to Make Scallion Beef Stir-fry
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Marinate Beef: Combine the flank steak with 2 tsp oil, 1 tsp soy sauce, and 1 tbsp cornstarch. Allow it to sit at room temperature for 30 minutes, ensuring the flavors penetrate deeply.
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Prepare Sauce: In a bowl, mix together the sesame oil, soy sauce, hoisin sauce, hot water, and white pepper. Set this flavorful sauce aside as it will later enhance the stir-fry.
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Coat Beef: Lay the marinated beef out on a plate and evenly coat it with 3 tbsp cornstarch. This creates that desirable light crust that will add texture during frying.
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Sear Beef: Heat your wok until it’s smoking hot, then add some oil. Sear the beef for about 30 seconds on each side, or until it’s browned. Remove from the wok and set aside.
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Stir-fry Aromatics: Lower the heat a touch, discard any excess oil, then add julienned ginger to the wok. Cook the ginger for 15 seconds until fragrant and slightly softened.
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High Heat Cooking: Turn the heat back up, add the scallions, and pour in the Shaoxing wine to deglaze the pan, scraping up any flavorful bits stuck to the bottom.
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Combine Ingredients: Return the seared beef and remaining scallions to the wok. Stir-fry everything together for about 30 seconds to meld the flavors beautifully.
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Final Touches: Pour the prepared sauce over the stir-fry and stir until it clings to the beef and evaporates slightly. For an extra flavor boost, add another tbsp of Shaoxing wine around the edge of the wok before tossing everything to finish cooking.
Optional: Serve with a sprinkle of sesame seeds for added crunch and flavor.
Exact quantities are listed in the recipe card below.
What to Serve with Scallion Beef Stir-fry?
Elevate your dining experience with perfect pairings that complement the rich flavors of this dish.
- Steamed Jasmine Rice: A fluffy bed of jasmine rice absorbs all the delicious sauces, balancing the dish beautifully.
- Garlic Bok Choy: This leafy vegetable adds a fresh crunch, enhancing the stir-fry with crisp textures and vibrant colors.
- Egg Fried Rice: Egg fried rice introduces an additional savory element, making for a fulfilling side that complements the beef.
- Crispy Spring Rolls: Crunchy and savory, these rolls offer delightful contrast and are perfect for dipping in soy sauce.
- Sesame Noodles: Topped with dipping sauces, the nutty flavors of sesame noodles echo the dish’s rich taste while adding a comforting element.
- Hot and Sour Soup: A warming bowl of this classic soup prepares your palate for the bold flavors of the scallion beef stir-fry.
- Chilled Cucumber Salad: Refreshing and light, this crisp salad provides a palate-cleansing contrast to the meal’s rich, savory notes.
- Chinese Tea: Pair your meal with a fragrant Chinese tea to complement the flavors and help digestion, making it a lovely addition to the dining experience.
- Mango Sticky Rice: For dessert, this sweet treat brings a tropical sweetness that rounds out the meal with a hint of brightness.
- Lychee Martini: As a drink option, this refreshing cocktail pairs delightfully, enhancing the dining experience with a touch of sophistication.
Make Ahead Options
These Scallion Beef Stir-fry preparations are perfect for home cooks on a busy schedule! You can marinate the flank steak up to 24 hours in advance to deeply infuse flavors. Simply mix the marinade ingredients and let the beef sit in the fridge—this helps to tenderize the meat, ensuring it remains juicy and flavorful. Additionally, you can slice the scallions and prepare the sauce up to 3 days ahead; store them in airtight containers in the refrigerator to maintain their freshness. When you’re ready to serve, just sear the marinated beef, stir-fry with the aromatics, and combine with the prepped sauce for a quick and delectable meal that tastes just as amazing as if you made it from scratch that day!
Scallion Beef Stir-fry Variations
Feel free to get creative and personalize this dish to suit your taste buds and dietary needs!
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Beef Alternatives: Use sirloin or chicken for a different texture while keeping the same delightful flavors. Each option adds its unique essence.
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Vegetable Boost: Toss in bell peppers, broccoli, or snap peas for added nutrition and color. These vibrant veggies not only enhance the dish visually but also add a lovely crunch.
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Spice It Up: If you crave heat, add sliced chili peppers or a splash of chili sauce for a fiery twist. This extra zing transforms the dish into a spicy sensation!
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Vegan Option: Swap the beef for marinated tofu and use vegetable broth instead of Shaoxing wine. This creates a hearty, plant-based delight that everyone will love.
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Gluten-Free: Replace soy sauce with tamari or liquid aminos for a gluten-free version without sacrificing flavor. It’s the perfect solution for gluten-sensitive friends and family.
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Sweet & Savory: Incorporate pineapple chunks for a sweet contrast against the savory elements of the dish. This tropical addition will brighten up your meal!
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Smoky Flavor: For a deeper, smoky taste, add a dash of smoked paprika or chipotle pepper to the marinade before cooking. This subtle change takes the dish to the next level.
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Umami Boost: Try adding a tablespoon of oyster sauce in the stir-fry sauce for a richer umami flavor. This adds depth and complexity that will have everyone asking for seconds.
Expert Tips for Scallion Beef Stir-fry
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Cut Against the Grain: Slice flank steak against the grain to ensure each bite is tender and easy to chew. This is essential for a great scallion beef stir-fry!
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Wok Temperature Matters: Make sure your wok is smoking hot before adding the beef. This high heat helps achieve that distinctive “wok hay” flavor that’s characteristic of excellent stir-fries.
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Quick Cooking: Stir-fry quickly to keep the scallions crisp. Overcooking them will result in a mushy texture, so aim for a vibrant green color.
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Balance the Sauce: Taste the sauce before adding it to the stir-fry. If it’s too salty, dilute it with a bit more water; if it’s too sweet, add a dash of soy sauce for balance.
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Prep Ahead: Marinate the beef the night before for richer flavors. Preparing ingredients in advance makes the cooking process feel swift and seamless!
How to Store and Freeze Scallion Beef Stir-fry
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Room Temperature: Best enjoyed fresh, but if you have leftovers, they should not be left out for more than 2 hours to ensure food safety.
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Fridge: Store leftover scallion beef stir-fry in an airtight container for up to 3 days. This keeps the meat tender and the flavors intact.
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Freezer: Freeze portions of the dish in airtight containers for up to 2 months. For best results, reheat directly from frozen to maintain texture and taste.
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Reheating: To reheat, thaw in the fridge overnight and warm in a hot skillet or microwave until heated through, making sure not to overcook the scallions.
Scallion Beef Stir-fry Recipe FAQs
How do I select the best flank steak for my stir-fry?
Absolutely! Look for flank steak that has a bright red color and a good amount of marbling. A bit of fat throughout the steak helps keep the beef juicy and tender. Avoid any cuts that have dark spots or a slimy texture, as these can indicate age.
What is the best way to store leftovers of Scallion Beef Stir-fry?
Very simply! Allow the stir-fry to cool to room temperature, then transfer it to an airtight container. You can refrigerate it for up to 3 days. If you want to enjoy it later, consider freezing it in portions—this keeps it fresh and ready to eat.
Can I freeze Scallion Beef Stir-fry? How?
Yes, you can freeze this dish! First, let it cool completely. Then, portion the stir-fry into airtight containers or freezer bags with excess air removed. Label them with the date and store them in the freezer for up to 2 months. When you’re ready to eat, simply thaw in the fridge overnight and reheat on the stove over medium heat until warmed through.
What should I do if my stir-fry comes out too salty?
The more the merrier! If your stir-fry turns too salty, consider adding more vegetables or beef to balance the flavors. You could also add a splash of water or low-sodium broth to dilute the saltiness. Make sure to mix well and taste as you go. Remember, cooking is all about adjustments and personal preferences!
Are scallions safe for pets?
Not at all! Keep in mind that scallions, along with onions and garlic, can be harmful to pets, particularly dogs and cats. Symptoms of onion poisoning in pets may include vomiting, lethargy, and digestive distress. Always keep your culinary creations out of reach of your furry friends.
How do I extend the marinade for a more flavorful Scallion Beef Stir-fry?
A great question! For enhanced flavor, consider marinating the beef for at least an hour at room temperature, or ideally overnight in the refrigerator. This allows the cornstarch and soy sauce to penetrate the meat thoroughly, resulting in a more tender and flavorful dish. Plus, adding a pinch of sugar or additional spices like five-spice powder can elevate the flavor profile even further!
Sizzle Up Scallion Beef Stir-fry for a Flavor Burst Tonight
Ingredients
Equipment
Method
- Combine the flank steak with 2 tsp oil, 1 tsp soy sauce, and 1 tbsp cornstarch. Allow it to sit at room temperature for 30 minutes.
- In a bowl, mix together the sesame oil, soy sauce, hoisin sauce, hot water, and white pepper. Set this sauce aside.
- Lay the marinated beef out on a plate and coat it with 3 tbsp cornstarch.
- Heat your wok until it’s smoking hot, add some oil, and sear the beef for about 30 seconds on each side.
- Lower the heat, discard excess oil, then add the julienned ginger and cook for 15 seconds.
- Turn the heat back up, add the scallions and pour in the Shaoxing wine to deglaze the pan.
- Return the seared beef and remaining scallions to the wok. Stir-fry everything for 30 seconds.
- Pour the prepared sauce over the stir-fry and stir until it clings to the beef.