Scallion Beef Stir Fry is a quick and flavorful dish I love for busy weeknights. Tender strips of beef are seared to perfection and tossed with scallions in a savory stir-fry sauce that brings everything together in under 30 minutes. It’s simple, bold, and tastes just like my favorite takeout—but fresher and even more satisfying.

Why You’ll Love This Recipe

I love this recipe because it’s fast, delicious, and made with ingredients I usually have on hand. The combination of tender beef, crisp-tender scallions, and a glossy umami-packed sauce makes it incredibly satisfying. I serve it over rice or noodles, and it always feels like a complete meal without a lot of work. It’s better-than-takeout comfort food, right from my skillet.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Flank steak or sirloin, thinly sliced against the grain
Soy sauce
Oyster sauce
Dark soy sauce (optional, for deeper color)
Cornstarch
Garlic, minced
Ginger, minced
Scallions (green onions), cut into 2-inch pieces
Vegetable oil or sesame oil
Brown sugar or honey (for balance)
Rice or noodles (for serving)

Directions

I start by marinating the beef in soy sauce, cornstarch, and a splash of oil for about 15 minutes while I prep the rest.
I heat oil in a wok or large skillet over high heat and quickly sear the beef in batches until browned but not overcooked. Then I remove it from the pan.
I lower the heat slightly and stir-fry the garlic and ginger until fragrant.
I return the beef to the pan, add the scallions, and pour in a quick sauce made with soy sauce, oyster sauce, brown sugar, and a bit of water or broth.
I stir everything together over high heat for 1–2 minutes, just until the scallions soften slightly and the sauce thickens.
I serve immediately over rice or noodles.

Servings and timing

This recipe makes 4 servings and takes about 25–30 minutes from start to finish. It’s ideal for a fast and flavorful dinner.

Variations

I add sliced bell peppers or snow peas for extra color and crunch.
I use hoisin sauce in place of oyster sauce for a slightly sweeter version.
I swap in chicken or tofu for the beef when I want something different.
I finish it with toasted sesame seeds or chili flakes for added texture and heat.
I use low-sodium soy sauce and add salt to taste for better control.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. It reheats well in a skillet over medium heat or in the microwave. I add a splash of water or broth when reheating to loosen the sauce and keep it from drying out.

FAQs

What’s the best cut of beef for this recipe?

I usually use flank steak, skirt steak, or sirloin. I slice it thinly against the grain to keep it tender.

Do I need a wok?

A wok works great, but I’ve made this in a large nonstick or stainless-steel skillet and it turns out just fine.

Can I prep it ahead of time?

Yes, I often slice the beef and mix the sauce in advance. When I’m ready to cook, it comes together in minutes.

Is this dish spicy?

Not by default, but I can easily add chili flakes, fresh chilies, or a drizzle of chili oil to bring the heat.

Can I freeze it?

I prefer not to freeze this dish since stir-fried beef can change texture. It’s best eaten fresh or stored in the fridge for a few days.

Conclusion

Scallion Beef Stir Fry is one of those fast, reliable meals I always turn to when I need something tasty and quick. It’s packed with flavor, easy to customize, and perfect for tossing together at the end of a long day. Whether I serve it over rice or noodles, it’s a dish that never disappoints.

Scallion Beef Stir Fry

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Scallion Beef Stir Fry is a quick and savory dish made with tender beef, scallions, and a bold stir-fry sauce. Ready in under 30 minutes, it’s the perfect better-than-takeout meal for busy weeknights.

Author: Mayaa
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Main Dish
Method: Stir-Fry
Cuisine: Asian

Ingredients

1 lb flank steak or sirloin, thinly sliced against the grain
2 tbsp soy sauce (for marinade)
1 tbsp cornstarch
1 tbsp vegetable or sesame oil (plus more for cooking)
2 cloves garlic, minced
1 tsp fresh ginger, minced
4–5 scallions, cut into 2-inch pieces
2 tbsp soy sauce (for sauce)
1 tbsp oyster sauce
1 tsp dark soy sauce (optional, for color)
1 tsp brown sugar or honey
2 tbsp water or broth
Cooked rice or noodles, for serving

Cook Mode Prevent your screen from going dark

Instructions

In a bowl, combine beef slices with 2 tbsp soy sauce, 1 tbsp cornstarch, and 1 tbsp oil. Let marinate for 15 minutes.
In a separate bowl, mix remaining soy sauce, oyster sauce, dark soy sauce (if using), brown sugar, and water or broth. Set aside.
Heat oil in a wok or large skillet over high heat. Sear beef in batches until browned (about 1–2 minutes per batch), then remove from pan.
Reduce heat slightly. Add garlic and ginger; stir-fry for 30 seconds until fragrant.
Return beef to the pan. Add scallions and sauce mixture. Toss everything together for 1–2 minutes until scallions soften and sauce thickens slightly.
Serve hot over rice or noodles.