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.
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.
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.
How Many Calories Per Serving?
This recipe is only 376 calories per serving.
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.
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Onion Scallion Beef
Onion scallion beef – tender beef stir-fry in yummy Chinese brown sauce. Super easy recipe that takes only 20 mins.
Ingredients
- 10 oz beef tenderloin, thinly sliced
- 2 1/2 tablespoons cooking oil
- 1/2 onion, sliced
- 3 cloves garlic, thinly sliced
- 3 stalks scallion, cut into 2-inch 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
- 1/4 teaspoon dark soy sauce
- 3 dashes white pepper powder
- 1/4 teaspoon sesame oil
- 1 tablespoon sugar
- 1 pinch salt
Instructions
- Marinate the beef slices with all the ingredients in Marinade for 10 minutes. In a small bowl, mix all the ingredients in the Sauce, stir to combine well. Set aside.
- 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.
- 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, dish out and serve hot with steamed rice.
Nutrition Information
Serving Size
2 peopleAmount Per Serving Calories 376Total Fat 23.7gSaturated Fat 7.6gCholesterol 176mgSodium 302mgCarbohydrates 6.3gFiber 1gSugar 1.4gProtein 56.3g
Cynthia D Middleton
Just wanted to share…. This was my first time trying to make this type of dish so of course I did not have everything on hand. I was able, however, to substitute the Olive Oil for the Sesame Oil, white wine vinegar with a little sugar for the Oyster Sauce, and broccoli for the rice. I was amazed at how good everything tasted. Thank you for sharing this recipe. I can’t wait to try it again once I have all of the ingredients (LOL). I will no longer be going to the carryout.
Rasa Malaysia
Hi Cynthia, that’s great. For oyster sauce, you should substitute with soy sauce and sugar.
Jessica
Super delicious 😋 and with items I already have in my pantry makes it even better. Taste like restaurant food in only 15 mins. This recipe is going to be a keeper in our family.
Rasa Malaysia
Awesome thanks. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
Annabelle
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!
Rasa Malaysia
Awesome please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
Marla
Oh my goodness!! This recipe for Onion Scallion Beef is absolutely awesome! It has such great flavor and the beef is absolutely Devine. It is so smooth and velvety and tender. We are so excited to finally get someone who imparted the secret of corn starch marinade and cutting the beef correctly for tenderness. Thank you so much. Keep up the great work.
Rasa Malaysia
Hi Marla, thanks for your comment. I am so happy you tried my recipe. Please try more recipes on my site, they are all good: https://rasamalaysia.com/recipe-index-gallery/
Chrissie Baker
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!
Mani
My family loves this recipe!! Thanks for sharing!
Rasa Malaysia
Awesome thanks for trying this onion scallion beef.
karen
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
Rasa Malaysia
I don’t really need to marinate for so long. Overnight is fine, but 24-48 is way too long.
Neil Young
Yum, yum, yum. What a winner. Simple, quick, nutritious and delicious. Thanks for sharing this recipie.
Rasa Malaysia
Thanks Neil for trying this onion scallion beef.
Jo Zaninović
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.
Rasa Malaysia
Thanks Jo.
Jeremy Meiners
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!
Rasa Malaysia
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! :)
Jeremy Meiners
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!