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This onion scallion beef is a classic Chinese stir-fry with soft, caramelized onions and aromatic scallions in a glossy glaze. My yummy Chinese brown sauce and a simple marinade secret create tender stir-fry beef that is better than takeout in just 20 minutes.
Recipe Summary
- 🔪 Prep Time: 15 minutes
- 👨🍳 Cook Time: 5 minutes
- ⏱️ Total Time: 20 minutes
- 🍽️ Servings: 2 people
- 🏷️ Calories: ~385 calories
- 🍳 Cook Method: High-heat wok stir-fry
- ✨ Flavor Profile: Savory brown sauce with sweet onions & fresh scallions
- 🧩 Difficulty: Very easy (Perfect for busy weeknights)
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Scallion Beef
My son has a completely different palate than us. While I cook mostly chicken for dinner, little G avoids it every time I try to sneak some into his rice. He loves beef, and his favorite is Korean Kalbi, so he naturally prefers beef stir fries like my Ginger and Scallion Beef or this scallion beef. Other than everyone’s favorite Mongolian Beef, I often change my recipe to incorporate onion into the mix to make this super yummy scallion beef.
I think it makes the overall dish so much tastier. Onion imparts a sweet flavor once it is caramelized, adding extra texture to this scallion beef recipe. For Chinese recipes, it is very important to velvet the protein so every bite is silky smooth, just like Sesame Beef and Beef and Broccoli. A simple cornstarch marinade seals in the juices so every bite is inviting.
Sidenote: This recipe is a classic of Cantonese home cooking, often referred to as Cong Bao Niurou (葱爆牛肉). In Mandarin, Cong (葱) means scallion, Bao (爆) refers to the high heat explosive stir-frying technique, and Niurou (牛肉) is beef. This method flash cooks the meat to keep it tender while charring the aromatics.
Secrets To Extra Tender And Juicy Beef
I have made this stir-fry hundreds of times and these specific steps are what ensure every single slice of beef is incredibly juicy and tender.
- The Grain Direction: To get that signature tenderness, I always look at the lines in the beef and slice strictly against the grain. This shortens the fibers so the meat stays delicate and easy to bite, even after being seared in a hot wok.
- The Velveted Texture: The real secret to that silky restaurant feel is the cornstarch in the marinade. It creates a thin barrier that protects the beef from the high heat, keeping it moist and preventing it from becoming tough or dry.
- The Searing Phase: I always sear the beef in a very hot wok first. You want to see the edges brown quickly while the center stays slightly pink. This locks in the juices and creates a savory crust that helps the sauce cling to every piece of meat.
- The White Pepper Kick: I never skip the white pepper in this dish. It provides a distinct, floral heat that is much more traditional for this flavor profile than black pepper. It enhances the savoriness of the beef without overpowering the aroma of the scallions.
- The Scallion Layering: I cut my scallions into long strips to match the shape of the beef. Adding them at the very end keeps them bright and snappy, providing a fresh contrast to the rich, tender meat.
Ingredients You’ll Need
- Beef
- Cornstarch
- Shaoxing wine
- Onion
- Scallions
Pro Tip #1: Why I Use Beef Tenderloin
I go for beef tenderloin because it is the most premium, lean cut for quick cooking. It does not have tough connective tissue, which makes it ideal for high heat stir-frying where you want the meat to stay juicy. If you want a more affordable option, flank steak or sirloin are great substitutes as long as you slice them very thin against the grain.
Pro Tip #2: Shaoxing Wine vs. Dry Sherry
I use Shaoxing wine because it is the secret to that authentic restaurant aroma. It helps tenderize the meat and adds a nutty depth. If you cannot find it, dry sherry is the best substitute. Avoid “cooking wines” from the grocery store as they contain too much salt.
Pro Tip #3: Why I Use Yellow Onion
I prefer yellow onion because it has a high sugar content that caramelizes beautifully. I do not recommend using red onion for this dish; it tends to bleed color into the sauce and has a sharper bite that distracts from the scallions.
Chinese Brown Sauce
- Oyster sauce
- Soy sauce
- Dark soy sauce
- Sesame oil
- White pepper
Pro Tip #1: The Best Soy Sauces And Dark Soy Sauce
I recommend using a high quality light soy sauce like Lee Kum Kee or Kikkoman. These provide a clean, salty punch without a chemical aftertaste. For the dark soy sauce, I always reach for Lee Kum Kee Premium Dark Soy Sauce. It provides that deep, mahogany restaurant look and a hint of caramel sweetness.
Pro Tip #2: Why White Pepper Is Best
I never skip white pepper because it provides a sharp, floral heat traditional in Chinese cooking. Avoid using black pepper in this dish; it has a woody flavor that can make the sauce look “dirty” and muddles the clean, authentic flavors of the beef and scallions.
Pro Tip #3: Don’t Skip The Sugar
I add a small amount of sugar to the sauce to bridge the flavors. It rounds out the saltiness of the soy sauce and oyster sauce, creating a well balanced glaze that is not overly salty.
Check the recipe card at the bottom of this post for all the ingredient details.
How To Make Onion Scallion Beef
Combine the beef slices with the Marinade ingredients. Let it sit for 10 minutes to absorb the flavors and tenderize the meat.
In a small bowl, mix the Sauce ingredients. Stir well until the sugar is dissolved.
Heat 1 tablespoon of oil in a hot wok. Stir-fry the beef until it is half cooked, then remove and set aside to keep it tender.
Pro Tip: Make sure to drain any excess liquid from the beef so it does not thin out your sauce later.
Heat the remaining oil. Stir-fry the garlic and onion until they are fragrant and the onions are slightly softened. Add the beef back into the wok. Give it a quick toss, then pour in your prepared sauce mixture.
Continue stir-frying until the beef is fully cooked and the sauce has thickened into a glaze. Toss in the scallions. Dish out immediately and serve hot with a side of steamed white rice.
Pro Tip: Do not overcook the scallions. You want them to wilt just enough to release their flavor while still remaining bright and crisp.
Frequently Asked Questions
Yes. Simply swap the soy sauces for Tamari and use a gluten-free oyster sauce. Since we already use cornstarch for the coating, you will still get that signature velvety texture without the gluten.
You can slice the beef and prep the sauce a day early, but do not marinate the beef in cornstarch for 24 hours. Over-marinating can make the meat texture mushy or chalky. For the best results, toss the beef in the marinade only 10 to 20 minutes before cooking to keep it perfectly velvety.
This happens if your wok or skillet isn’t hot enough or you didn’t use enough oil. Make sure the oil is shimmering before adding the meat. Also, let the beef sear for 30 seconds before you start tossing it so the cornstarch coating can set.
Store in an airtight container for up to 3 days. To reheat, flash-fry in a pan with a splash of water for 1 minute. Avoid the microwave, as it makes the beef rubbery.
This recipe is only 233 calories per serving.
What To Serve With This Recipe
This meal is best served with steamed rice. For a wholesome meal and easy weeknight dinner, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other BeefRecipes You Might Like
Onion Scallion Beef
Ingredients
- 10 oz beef tenderloin, thinly sliced
- 2½ tablespoons cooking oil
- ½ onion, sliced
- 3 cloves garlic, thinly sliced
- 3 stalks scallion, cut into 2-inch (5cm) strips
Marinade:
- 1 teaspoon cornstarch
- 1 teaspoon soy sauce
- 1 teaspoon Chinese Shaoxing wine , or dry sherry
Sauce:
- 2 teaspoons oyster sauce
- 2 tablespoons soy sauce
- ¼ teaspoon dark soy sauce
- ¼ teaspoon sesame oil
- 3 dashes white pepper powder
- 1 tablespoon sugar
- 1 pinch salt
Instructions
- Marinate the beef slices with all the Marinade ingredients for 10 minutes. In a small bowl, mix all the Sauce ingredients and stir to combine well. Set aside.
- Heat a wok with 1 tablespoon of oil and stir-fry the marinated beef until it is half-cooked. Remove from the wok and set aside. Drain any excess liquid from the beef.
- Heat the remaining oil and stir-fry the garlic and onion until fragrant. Add the beef back into the wok and stir quickly before adding the sauce.
- Continue stir-frying until the beef slices are fully cooked, then add the scallions. Give it a few quick stirs, then dish out and serve hot with steamed rice.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe works!! Delicious flavors and simple ingredients makes it a 10 out of ten
and a weeknight go to.
Hi Nancy, thanks for trying my recipe and for the 5 stars! :)
Instead of beef tenderloin what other beef l can use?
You can technically use any tender cut of beef like sirloin, tri-tip, top loin, or shoulder cuts. The trick is to slice across the grain and to velvet the beef according to the recipe.
Awesome!!!!!
Super delicious. I served this with a side of sesame ramen noodles.
Thank you! I am glad you enjoyed it.
This was such a nice, simple recipe! Incredible flavor and texture of the beef… Thanks, I’m excited to try some of your other recipes!
:)
This was very good! I’ll be making this often. Thank you!
YUMMMM!! VERY GOOD & TASTY!!
I doubled the recipe for more sauce. Added some crushed red pepper at the end. Served over HOT rice…..DELISH!! I’m trying to back off from going to get a 2nd helping it was soooo GOOD!!
Awesome!
Good!
Made it tonight. Turned out really good. Hubby said it was the best stir fry I have made in awhile. Didn’t have oyster sauce so I used fish sauce. Also didn’t have the sherry so I used a dribble of apple cider vinegar. Definitely will make again but I’ll probably add more onions. You all need to try this recipe. Excellent!
Awesome Joy!
Sherry isn’t an ingredient for this dish
Sorry I forgot sherry was in the marinade because I use the Chinese wine you listed. Please don’t post my other reply to her since it is me who made the error
I moved from the Bay Area where i lived a mile away from one of the greatest Chinese restaurants around. I’m now in PA where all the Chinese restaurants are horrible. This recipe is almost exactly the same as the House Special beef at my favorite restaurant. It is super delicious and easy to make. I don’t remember their recipe having regular onions in it so I’m leaving them out next time.
Make this! You will not regret it! 5/5 Stars all the way!
Thanks for your sweet comment!