Scallion Beef Stir-fry Chinatown
This scallion beef stir-fry Chinatown style delivers classic restaurant flavor with tender beef, fragrant scallions, and a glossy savory sauce. Ready in under 30 minutes, this easy Chinese scallion beef recipe uses simple ingredients and high-heat cooking for that authentic wok-style taste at home.
Ingredients
- Beef & Aromatics
- 1½ pounds flank steak or sirloin very thinly sliced against the grain
- 8 –10 scallions green onions, cut into 2-inch pieces, whites and greens separated
- 3 cloves garlic thinly sliced
- Neutral oil peanut or canola, for cooking
- Sauce & Seasoning
- 3 tablespoons soy sauce divided
- 2 tablespoons oyster sauce
- 1 teaspoon dark soy sauce optional, for color
- ½ teaspoon sugar
- 1 tablespoon cornstarch
- ¼ teaspoon white pepper
- ½ teaspoon sesame oil for finishing
- ¼ cup water or beef broth as needed
Instructions
- In a bowl, toss sliced beef with cornstarch, 1 tablespoon soy sauce, and white pepper. Marinate 10–15 minutes.
- In a small bowl, mix remaining soy sauce, oyster sauce, dark soy sauce, sugar, and water. Set aside.
- Heat a wok or large skillet over high heat until very hot. Add oil and swirl to coat.
- Add beef in a single layer. Do not stir for 30 seconds.
- Stir-fry 1–2 minutes until just cooked and lightly browned. Remove beef and set aside.
- Add a touch more oil if needed. Add garlic and scallion whites; stir-fry 30–45 seconds until fragrant.
- Add scallion greens and toss briefly.
- Return beef to the pan. Pour in sauce mixture and toss 1–2 minutes until glossy and well coated.
- Finish with sesame oil and remove from heat. Rest 1 minute before serving.
Notes
- Slice beef very thinly against the grain for tenderness.
- High heat is essential—low heat will steam the beef.
- Scallions should be aromatic and slightly softened, not limp.
- Sauce should coat lightly without pooling.