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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.
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.
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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.
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.
Hi Jan, that’s awesome. Yes, you can’t actually quadruple the sauce by adding 4x the ingredients. Chicken stock sounds like a good idea.
I made this with chicken and it was absolutely delicious too!!
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.
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
You can skip.
Hi .l am a muslim, so we cant use wine or sherry..is there a substitute for this?
Just skip it.
Lilian
I maked on my birthday and it was soooooooooo sweeeettttttt
I can’t find the method how to cook
This is tasty & easy to make!
Thanks for trying my onion scallion beef.
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.
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?
Yes, you can marinate longer and the beef will be more tender. :)