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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.
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.
Hi Cynthia, that’s great. For oyster sauce, you should substitute with soy sauce and sugar.
I tried this recipe, it turned out well and my family loves it! Thanks for sharing this recipe!
Thank you!
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.
Awesome thanks. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
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!
Awesome please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
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.
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/
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!
My family loves this recipe!! Thanks for sharing!
Awesome thanks for trying this onion scallion beef.
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
I don’t really need to marinate for so long. Overnight is fine, but 24-48 is way too long.
Yum, yum, yum. What a winner. Simple, quick, nutritious and delicious. Thanks for sharing this recipie.
Thanks Neil for trying this onion scallion beef.
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.
Thanks Jo.
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!
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! :)
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!
You could NOT have picked a better site than this!!! Trust me! Retired, and with Rasa’s site, loving it!!!