Beef with fiery scallions. This sizzling stir-fry will leave you with an explosion of flavors! Tender scallions, spicy-savory sauce, and succulent meat combine to create a harmonious combination. Best feature? In about 15 minutes, everything will be ready! To improve the experience and take a trip to the world of cozy food treats, serve it with a bowl of steamed rice. Are you set to go? Now let’s get started!
This tasty stir-fry is a quick and easy way to make a supper that looks good even on a tight schedule. This recipe is ideal for hectic evenings when time is of the essence. You may quickly and easily create a full supper in around fifteen minutes. It’s an easy and practical choice, particularly if you’ve already cut your steak and prepared your vegetables. It will just take five minutes to prepare, and then you can have a delicious supper at home. I promise you will not be disappointed!
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The spicy-savory sauce that abundantly covers the soft meat and scallions is one of this recipe’s beauties. The soy and oyster sauce combination is strong and savory, giving the meat a flavour explosion. We marinate the meat briefly then finely slice it for incredibly tasty and tender steak. The flavors of the garlic, ginger, and scallions explode when stir-fried at a high temperature. And don’t worry, you can change the amount of spice to suit your taste.
How To Make Scallion Beef Stir-Fry
We turn up the heat until the wok is scorching hot in order to tie everything together. After giving the steak a flawless sear, we put it aside. Then add the garlic, gingr, and white scallion segments to the wok and stir-fry for a little while. The meat returns to the pan with the bright green sections of the scallions, and the scents of everything being thrown together are exquisite. In order to cover every mouthful of the food with the delicious sauce, we finally drizzle a liberal amount of it over it. And you’re done in an instant!
The Key for A Good Stir-Fry
We turn up the heat until the wok is scorching hot in order to tie everything together. After giving the steak a flawless sear, we put it aside. Then add the garlic, ginger, and white scallion segments to the wok and stir-fry for a little while. The meat returns to the pan with the bright green sections of the scallions, and the scents of everything being thrown together are exquisite. In order to cover every mouthful of the food with the delicious sauce, we finally drizzle a liberal amount of it over it. And you’re done in an instant!
It is advised to use a broad wok over high heat to get the best results. This arrangement gives stir-frys their distinctive flavor and texture. Remember that stoves have different heat outputs, so avoid packing the wok too full—this will cause steaming to occur rather than stir-frying. If necessary, cook the meat in smaller batches.
Ingredients, Tips & Substitutions
- Sliced thinly against the grain is beef. You can use rump, flank, skirt, sirloin, or rib eye steaks.
- Cornstarch: Forms a thin layer on the beef, shielding it from the wok’s tremendous heat and assisting in keeping the meat from becoming tough.
- Soy sauce: To give the meat more tast.
- Oil: Use vegetable or peanut oil.
- Sambal Oelek: It gives the meat a delicious spice and rich taste.
- A necessary component in this dish are the scallions. They give the food a light, fresh onion taste. Scallions contribute a fragrant and aromatic aspect to the dish’s overall taste profile when stir-fried at high heat.
- Garlic: Essential to bringing out the taste. It gives the stir-fry a strong, fragrant flavor.
- Ginger: It complements the other ingredients well with its warm, somewhat spicy flavor. Grated fresh is ideal.
- Vegetable Oil: It is ideal to use an oil that can tolerate the high temperatures required and has a high smoke point. Vegetable, canola, or peanut oil can be used.
- Sesame oil: To give food a flavorful, fragrant kick.
- Compared to black pepper, white pepper tastes hotter and more pungent. Its milder heat gives the sauce an undercurrent of earthiness and flowers.
- Sambal Oelek is a hot and colorful condiment produced from crushed red chilies, vinegar, and salt. It is a spicy chili paste. Use whatever you have on hand, such as Gochujang paste, Sriracha sauce, or red pepper flakes, in place of sambal oelek. Adapt the quantity to your preferred level of spiciness.
- Oyster Sauce: A robust sauce produced by reducing boiling oysters. adds a salty-sweet taste and a texture akin to a thick glaze.
- Low-sodium soy sauce offers just the right amount of saltiness.
- Mirin: To counterbalance the tastes. It is a thick-skinned cooking wine for sweet rice.
- Use cornstarch to make the sauce thicker.
- Serve with stir-fried noodles, brown rice, rice noodles, egg noodles, and steamed sushi rice.
- Adapt the degree of spiciness to your personal preferences. One teaspoon of sambal oelek can add just the proper amount of spice if you want it milder. But don’t be afraid to use three tablespoons if you want a strong taste that makes your forehead perspire. Try a few different combinations until you get the ideal temperature that fulfills your need for heat.
- You may also substitute chicken for the beef.
- Storage: You may keep leftovers in the refrigerator for up to three days.
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Beef + Marinade
- 1.1 pounds steak (flank steak, skirt steak, sirloin or rump steak)
- 1 tbsp cornstarch
- 1 tsp vegetable oil
- ¼ tsp sambal oelek, more to taste
- 1 tsp low sodium soy sauce
- 10 scallions
- 4 garlic cloves minced
- 1 tbsp grated ginger
- 2 tbsp vegetable oil, divided
- 1 tbsp toasted sesame oil
- ¼ tsp white pepper
- 1 tsp sambal oelek, more or less to taste
- 1 tbsp oyster sauce
- 3 tbsp low sodium soy sauce
- 2 tbsp mirin
- ¼ cup water
- 1 tbsp cornstarch
- Slice the steak thinly, cutting it against the grain. Mix in cornstarch, sambal oelek, oil, and soy sauce. Put away.
- Meanwhile, grate the ginger and chop the garlic. Slice the green portion of the scallions into 2-inch/5-centimeter pieces, while thinly chopping the white section.
- In a small bowl, combine the ingredients to make the sauce.
- In a wok, heat 1 tablespoon of oil over high heat until it is shimmering and smoking hot. Add the meat, spread it out in a single layer, and sear it for 30 seconds without moving. After 30 seconds, flip the steak and continue to stir-fry it until it becomes slightly browned but not cooked through. Move the steak to a sanitized basin.
- Add one tablespoon of oil, followed by the sections of white scallions, ginger, and garlic. For 30 seconds, cook. Add the green scallion segments and stir-fry for 30 seconds before adding the meat back to the pan.
- Stir-fry the prepared sauce for a minute after adding it. After turning off the heat, serve!