This post may contain affiliate links. Please read my privacy policy.
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.
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 such as ginger and scallion beef 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 beef is tender, just like sesame beef and beef with broccoli.
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.
Frequently Asked Questions
This recipe is only 376 calories per serving.
What To Serve With Onion Scallion Beef
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 Recipes You Might Like
Onion Scallion Beef
Ingredients
- 10 oz (280g) 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 (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
- 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 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.
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!