Scallion Beef

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100% better than take-out Scallion Beef!

Introducing Scallion Beef Stir-Fry, this delightful dish showcases tender, succulent marinated beef stir-fried alongside scallions, all bathed in a rich Chinese brown sauce. The magic of a reliable carbon steel wok, imbued with the essence of wok hay, truly elevates this recipe. Prepare to savor the harmonious blend of flavors and textures as the onions impart their sweetness through caramelization, adding an extra layer of culinary delight to this Onion Scallion Beef masterpiece. Simple to make, utterly delicious – a culinary adventure awaits.

Welcome to a delectable adventure in Asian cuisine with our Scallion Beef Stir-Fry recipe! This dish encapsulates the essence of authentic flavors, bringing together succulent beef and the vibrant essence of scallions in a symphony of taste and texture.

In this recipe, you’ll discover the art of achieving the perfect balance between tenderness and crunch, as juicy slices of beef mingle with the irresistible freshness of scallions. The sizzle of the wok and the aromas that fill the air will transport you straight to the heart of a bustling Asian kitchen.

Get ready to embark on a culinary journey that combines simplicity and sensational taste. Our Scallion Beef Stir-Fry celebrates the harmony of ingredients and the joy of creating a wholesome, flavorful meal right in your own kitchen. Whether you’re a seasoned chef or a cooking enthusiast, this recipe promises a mouthwatering experience that’s as easy to prepare as it is rewarding to savor.

Pair this with some of these Asian Noodle soup recipes:


Scallion Beef Stir Fry

Scallion Beef

Scallion beef stir-fry, pronounced cong bao ngau in Cantonese and cong bao niu (葱爆牛) in Mandarin, is a great dish, and some good “wok hay” from a trusty carbon steel wok makes all the difference.

  • Author: Bill
  • Prep Time: :35
  • Cook Time: :10
  • Total Time: :45
  • Yield: 4 1x
  • Category: Entree
  • Method: Wok
  • Cuisine: Chinese


Units Scale

For the beef marinade

  • 1 pound flank steak (450g, sliced thinly against the grain)
  • 2 teaspoons oil
  • 1 teaspoon soy sauce
  • 1 tablespoon cornstarch

For the rest of the dish

  • 1/2 teaspoon sesame oil
  • 2 tablespoons soy sauce
  • 2 teaspoons hoisin sauce
  • 1 teaspoon hot water
  • 1/8 teaspoon white pepper
  • 3 tablespoons cornstarch
  • 1 tablespoon ginger (finely julienned)
  • 1/4 cup vegetable or canola oil (60 ml)
  • 46 scallions (cut into 2-inch lengths)
  • 2 tablespoons Shaoxing wine (divided)


  1. Mix the beef with 2 teaspoons oil, 1 teaspoon soy sauce, and 1 tablespoon cornstarch. Let marinate at room temperature for 30 minutes.
  2. Combine the sesame oil, soy sauce, hoisin sauce, hot water, and white pepper into a small bowl; mix well and set aside. Spread the beef out on a plate, and sprinkle on 3 tablespoons of cornstarch. Toss to coat the beef lightly, shaking off any excess.
  3. Heat your wok until just smoking, and spread a quarter cup of oil around the wok. Add the beef and let the beef sear in the oil on one side for 30 seconds. Flip and let sear for another 30 seconds, and transfer to a plate. Turn down the heat to medium low and remove/discard the excess oil (if there is too much) leaving about 2 tablespoons of oil in the wok.
  4. Add the ginger and let it cook for 15 seconds until it is just caramelized. Turn up the heat to the highest setting, and add the white portions of the scallions. Quickly add 1 tablespoon of Shaoxing wine, while continuing to stir-fry to deglaze the wok.
  5. Next, add the beef and the rest of the scallions. Stir fry everything together for about 30 seconds, and add the sauce you prepared earlier. Continue to stir-fry. Hopefully your wok is hot enough, and you can get a nice scorch on your scallions (we say this because not all stoves can get up to the same level of BTUs!). Continue to stir-fry until the liquid has evaporated, and all of the sauce is clinging to the beef and scallions (are you drooling yet?). Spread 1 tablespoon of shaoxing wine around the perimeter of the wok. It should be sizzling and evaporate immediately; toss the dish again until the wine is cooked off to generate more wok hay. Turn off the heat, plate and serve!
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