Kitchen notes · a little help before you start
Scallion Beef Stir Fry (葱爆牛肉)
Scallion beef has an appealing savory sauce and plenty of tender onion flavor around the browned slices. Dried chilies add warmth, with white pepper tucked into the sauce. It's a welcoming dinner when you're in the mood for a plate centered on beef and fragrant scallions.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Original yield
- Serves 4
- Ingredients
- 13 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Beef
- Cuisine
- Chinese · Asian
- Cooking method
- Stir fry
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Coat the beef evenly
Mix the wine and salt into the beef first, then add cornstarch and coat the slices evenly.
2. Spread out the slices
Arrange the beef with as little overlap as possible and let the first side brown before turning.
3. Watch the dried chilies
Stir the chilies and sliced garlic briefly, watching for the chilies to darken before adding the scallions.
Get to know the ingredients
Chinese scallions
Trim the tough ends and slice the Chinese scallions on a bias before adding them after the aromatics.
Dark soy sauce
The optional dark soy sauce contributes darker color and a light caramelized flavor to the finished sauce.
Flank steak
The listed flank steak is thinly sliced for its brief sear, then removed before cooking the scallions.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 6 steps completeMake room for Scallion Beef Stir Fry (葱爆牛肉)
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Plate once thickened
Return the beef with the sauce, cook until thickened, and immediately move everything to a serving plate.
A little more help as you go
A smaller pan
Cook the beef in two batches if your pan is too small for proper searing.
Leeks need watching
Regular leeks are an included alternative to Chinese scallions, though the directions say they may need longer cooking.
A few questions you might have
Do I cook the beef through during its first sear?
The first sear leaves the inside a little pink; the beef returns to the skillet with the sauce later.
Can I leave out dark soy sauce?
Yes, it is optional, and you can skip it if you do not have any.
When is the sauce mixed?
Mix the sauce in a separate bowl before cooking so it is ready when the beef returns.
Should I add more oil for the garlic?
The directions allow a drizzle of oil if the skillet has none left after the beef is removed.
When are the scallions ready for the beef?
They should begin softening before you return the beef and pour in the prepared sauce to thicken.
Any more cooking tips?
Dark soy sauce adds a beautiful dark brown color to the dish and a light caramelized taste. You can skip it if you do not have it on hand. See the blog post above for more information on Chinese scallions (or called Chinese leeks). It’s very important to use a large pan and heat it up well, so the beef will be seared properly. I used a 13” heavy carbon steel pan for this purpose. If your pan is smaller, cook it in two batches to guarantee the best result.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: omnivorescookbook.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
