Scallion Beef Stir-Fry

Steps

How to make it

Prep 15 min · Cook 6 min

1. Cut beef 120 g against the grain into about 0.5 cm strips; toss with 0.5 tbsp soy sauce, 1 tbsp rice wine, and 1 tsp cornstarch; rest 10 minutes. Cut 3 scallions into sections; keep whites and greens separate.
2. Heat 1.5 tbsp olive oil in a skillet over high heat; sauté scallion whites 20 seconds until fragrant.
3. Lay beef strips in a single layer; rest 30 seconds, then stir-fry 1 minute until the surface colors (about 70–80% done); remove to a plate.
4. In the same pan over high heat, toss scallion greens 20–30 seconds until aromatic and deep green.
5. Return beef; drizzle the remaining 0.5 tbsp soy sauce along the pan edge to sizzle; toss over high heat 20 seconds until evenly glazed; serve immediately.

Tips & storage

Make it easier

• Keep the heat high and moves quick—the beef stays juicier.
• If short on time, marinate 5 minutes; texture will be slightly less tender.
• Rest meat for 2–3 minutes before slicing; when pieces vary in thickness, check the thickest center for doneness.

Best right off the wok; reheat later with a fast, high-heat toss—do not simmer.

Substitutions

Optional add-ins