Northern Chinese / American Chinese Recipe
Beef with Scallion
Beef with scallion is a fast stir-fry of sliced beef, lots of scallions, ginger, and a savory soy-based sauce.
Recipe at a glance
| Purpose | High-frequency Chinese restaurant menu dish |
| Cuisine or format | Northern Chinese / American Chinese |
| Menu variation rule | Protein may be adjusted without creating a separate recipe family. |
Ingredients
- 12 oz flank steak or sirloin, sliced
- 2 bunches scallions, cut into lengths
- 2 slices ginger
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce, optional
- 1 teaspoon sugar
- White pepper
- Cornstarch for marinating
- Neutral oil
Method
- Marinate beef lightly with soy sauce, cornstarch, and oil.
- Stir-fry beef quickly and remove.
- Fry ginger and scallion whites.
- Return beef.
- Add scallion greens and seasoning.
- Toss briefly so scallions stay aromatic.
- Serve immediately.
Variations and substitutions
- For chicken, beef, shrimp, pork, tofu, or mixed seafood variants, keep the same sauce logic and adjust the cooking time for the protein.
- For allergies or religious dietary needs, check sauces, broth, wrappers, cooking wine, and shared wok or fryer use.
- For takeout-style dishes, sauce texture matters: the sauce should coat the food rather than become a thin soup.