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Rasa Malaysia: Easy Delicious Recipes

Rasa Malaysia: Easy Delicious Recipes

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Onion Scallion Beef

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Onion Scallion Beef - Tender, juicy beef stir-fried with onions and scallions in a Chinese brown sauce. Delicious and easy recipe that takes only 20 mins.

Onion scallion beef – tender beef stir-fry in yummy Chinese brown sauce. Super easy recipe that takes only 20 mins | rasamalaysia.com

tender juicy beef stir-fry with onions and scallions in Chinese brown sauce.

My son has a completely different palate than us. While I cook mostly chicken as the main protein for dinners, little G dislikes chicken and will try to avoid eating chicken every time I try to sneak in some in his rice.

He loves beef, and his favorite beef dish is Korean Kalbi. So naturally he prefers beef stir-fries instead of chicken stir-fries.

Asian stir fry Onion scallion beef in homemade easy brown sauce.

Other than everyone’s favorite Mongolian beef, sometimes I changed my recipe a little bit to incorporate onion into the beef stir-fry to make this super yummy onion scallion beef.

I just think that it makes the overall dish so much tastier. As we all know, onion imparts a sweet flavor once it’s cooked and caramelized, plus it adds extra texture to this onion scallion beef recipe.

Homemade healthy Asian stir fry juicy beef picked with a pair of chopsticks.

For Chinese recipes, it’s very important to velvet the protein so every bite is silky smooth and the meat is tender.

There is no exception with this recipe as a simple cornstarch would seal in the “juice” of the meat so every bite is pleasing and so inviting.

Onion scallion beef is a super easy recipe to make at home and it practically takes 20 minutes from prep to dinner table.

What Dishes 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.

This Recipe Goes Well with:

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    Onion Scallion Beef Recipe

    Onion scallion beef – tender beef stir-fry in yummy Chinese brown sauce. Super easy recipe that takes only 20 mins. 

    Course Main Course
    Cuisine Chinese
    Keyword Onion Scallion Beef
    Prep Time
    Cook Time
    Total Time
    Servings 2 people
    Calories 376 kcal
    Author

    Ingredients

    Ingredients:

    • 10 oz beef tenderloin, thinly sliced
    • 2 1/2 tablespoons cooking oil
    • 3 stalks scallion, cut into 2-inch strips
    • 1/2 onion, sliced
    • 3 cloves garlic, thinly sliced

    Marinade:

    • 1 teaspoon cornstarch
    • 1 teaspoon soy sauce
    • 1 teaspoon Chinese Shaoxing wine or dry sherry

    Sauce:

    Click Here for Conversion Tool

    Instructions

    1. Marinate the beef slices with all the ingredients in Marinade for 10 minutes.
    2. Heat up a wok with 1 tablespoon of oil and stir-fry the marinated beef until they are half-done. Dish out and set aside. Drain the bloody water from the beef.
    3. Heat up the remaining oil and stir-fry the garlic and onion until aromatic. Add the beef back into the wok and do a few quick stirs before adding the Sauce. Continue to stir-fry until the beef slices are completely cooked, then add the scallions into the wok. Do a few quick stirs, add salt and more sugar to taste, dish out and serve hot with steamed rice.
    Nutrition Facts
    Onion Scallion Beef Recipe
    Amount Per Serving (2 people)
    Calories 376 Calories from Fat 213
    % Daily Value*
    Fat 23.7g36%
    Saturated Fat 7.6g48%
    Cholesterol 176mg59%
    Sodium 302mg13%
    Carbohydrates 6.3g2%
    Fiber 1g4%
    Sugar 1.4g2%
    Protein 56.3g113%
    * Percent Daily Values are based on a 2000 calorie diet.
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    94 COMMENTS... read them below or add one


    1. I made this for lunch today and it is delicious! My husband loves it. We are both Malaysians living in London and it reminds us of flavours back home. We added some broccoli as well. Yum. Keep up the good work!

      Reply


    2. I made this last night and both my husband and I enjoyed it immensely. The instructions and photos in all of your recipes are excellent and my Chinese style cooking has improved since I’ve been visiting your website. Thank you all so much!

      Reply

    4. hi i am wanting to make this recipe but before i do i was wanting to know if i can marinate the beef for 24 to 48 hours first.
      thank you
      karen

      Reply

    6. Just made this for dinner and it is amazing, i would defo say to use fillet steak as it was so tender and the sauce so tasty.

      Reply

    7. Dear Rasa Malaysia,

      This is the first time I have EVER posted a comment on a recipe. For this recipe, and really, for all the recipes I have used that are yours, I felt it necessary.

      Simply put, you are amazing! You see, my family and I moved a few months back and lost our Asian-American cookbooks in the move. My wife and I cook Asian-American once a week, and when we couldn’t find our books, we went to the internet. First, we tried All-Recipes. We were not satisfied. It really just wasn’t right.

      Then we decided to try this recipe for Scallions and Beef. Having cooked Chinese-American for years, we thought what you said to do was wrong. But, we (as is my wife and my tradition) followed the recipe entirely as written the first time. You were right. It was wonderful. We then for the last several months tried a number of your other recipes (more with beef but mostly the ones with chicken). We always disagreed with your method (particularly your batter), but again it turned out wonderful every single time.

      Thank you for your hard work and recipes. They simply are the best. Thank you also for teaching us more on Asian-American cooking. You have a loyal fan, and I hope that we never find our old Asian-American cookbooks ever again. We now are dedicated to your recipes. Thank you!

      Reply

      • Hi Jeremy, awww, your comment just made my day (or night actually). I was worried when I saw the long comment but it was a very good comment about my recipes and cooking techniques and skills. Thank you. I am basically teaching Americans the “right” way of cooking Asian food because you guys are taught all the wrong ways on all the American websites and cookbooks. The cooking sequences are all wrong, the ratio of sauces to protein wrong, and through my blog, I wanted to teach you the right way to make Asian food and they are easy! Once you know the right sequence and the techniques, you can make any Asian foods. Thanks for being a loyal fan. Please make sure you buy a copy of my Chinese cookbook on Amazon called Easy Chinese Recipes and my e-Book Easy Asian Takeout here: https://rasamalaysia.com/easy-asian-takeout/. Yes you don’t ever need another cookbook again! :)

        Reply

        • You are very welcome. It makes my night when my children love the dinners I make with your recipes, so maybe we are even :) . I just put your cookbook on my Amazon wish list. Thanks again!

          Reply

    8. Made it yesterday YUMMY!! My husband loves sauce so I quadrupled it. Got a bit salty so think next time I may add a bit of unsalted chic stock to dilute. I also added a bunch of veggies (broccoli, sugar snap peas, and carrots. REALLY DELICIOUS. THANKS FOR POSTING.

      Reply

    10. I made this for dinner tonight. It was a hit with the family who consist of an 8 month old, 4 year old and wife who was previous a vegetarian. Devoured by all!

      I would suggest scotch fillet sliced across the grain if tenderloin hard to find, swapping out green beans for brocolini and adding toasted cashews at the end.

      Great recipe. Good work.

      Reply

    11. Hai! I want to know what can I do to replace the Dry Sherry or Chinese wine? I would love to try this. I couldnt find the dry sherry in the supermarket here

      Reply

    16. Cooked this meal using shaved beef and fish sauce and some thick brown geavy, because I didn’t have tenderloin or oyster sauce it was quick and delicious. It tasted just like a meal I ate at a restaurant earlier this month.

      Reply

    17. Hi Rasa! I love you recipes and this one I am going to try tonight?

      I was wondering if you could marinate the meat longer, or would that negatively affect the texture of the beef?

      Reply

    19. This is the first recipe I’ve ever made that came out (almost) pretty as the the picture (no epic lighting or camera skills on my dinner table, haha). I’m so used to the disconnect between the art and reality that it really took me by surprise! And it tastes even better than it looks. Thanks for sharing this and giving me a go to show off dish.

      Reply

    20. Absolutely fantastically delicious! Sometimes when I cook this I can’t believe I’m making my own take-away meal. I’ve made this a few times now and your instruction is fantastic – I just can’t get over how simple this dish is to make. All I can say is a big, big Thank You! :)

      Reply

    22. hey hru . well i wasnt a fan of thai cuisine much but after going through ur recipes and after trying them as well , now am kind of liking the thai cuisine and its all jus coz of you. thankyou so much . i love ur recipes and ur style of cooking suits my palate so so so much . thanks again .

      Reply

    23. Hi rasa. Do you have a recipe for salmon that floats in sauce. It’s an Asian dish I can’t remember what it’s called. It’s more a broth Rather than sauce

      Reply

    24. I love your recipe. I used to cook recipe with chicken breast meat and the meat always turns out dry. Please provide recipe for young kids. Thank you for sharing.

      Reply

    28. Ok, this is the real deal! Right when I saw the picture for this dish I knew it was the right recipe that I have been searching for. The picture looks exactly like how this meal is prepared at my favorite Chinese restaurant. Make that, my favorite no longer in business Chinese restaurant. The key to this dish for me, is the sugar. It has to have the right amount of sugar. I like it on the sweeter side. Not a lot, but just enough. Also the root part of the green onion has to be on the raw side so it’s still crunchy.
      I am grateful for seeing this recipe here. Thanks a lot! I love it!

      Reply

    29. This is the recipe I was looking for. There’s a take out place that has something just like this recipe.
      Other similar recipes online are close but this one I think is right on. I like using both regular onion and green onion. I like that this doesn’t use ginger. I like that is uses the Chinese rice wine because I have that in my pantry. And I like that this calls for sugar because the recipe needs sugar for it to taste like how I like it.
      Thumbs up!

      Reply

    31. This has become the special occasion meal at my house, which turns out about once a week.. Tried it first months ago, we all love it. Thanks loads love you recipes and the pictures want me to sit down and eat..

      Reply

    32. from NYC, just made it, took the liberty of adding mushrooms. WOW!!! Better than any Asian restaurant. Had it with white rice and Spanish black beans. Thank you. Found you on Yummly.

      Reply

    33. I am so glad I found your wed site and absolutely love all your recipes, just wish your comps were in Australia lol thank you for such great eating

      Reply

    34. This turned my little ones into Charles Dickens’ Oliver Twists — it had them asking for more. Yet because my family has a lot of food intolerances and sensitivities, I skipped the marinades and many of the sauces. It was still very delicious! Thanks for the recipe.

      Reply

    36. We normally have salmon patties for my pre-chemo day treat. This week we are trying this! Looks yummy! Reminds me of Great Wall Steak served in Council Bluffs, Iowa Great Wall Restaurant! Thanks!

      Reply

    39. I just made this for dinner this evening and it was a smash hit! The only changes I made was to double the recipe and substitute in white cooking wine (what I had on hand). My wife requested that I make this again for friends and family very soon.

      Reply

    44. Yummy. The only thing I did slightly different is that I sear the meat on the wok with high heat (by not crowding the wok with meat). This way, I don’t have to drain the “blood” that keeps the meat juicy.
      Thanks for sharing, Bee.

      Reply

    46. I made this last night for supper and it was delicious! My husband wants me to make it again soon!
      BTW, in my town, been tenderloin sells for $30 a pound! I substituted sirloin….

      Reply

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