Fast, easy classic. Roasts don't have to be roasts if you know what you're doing. Scallion beef stir-fry is flavorful, super tender and absolutely DELICIOUS. We eat this with plain rice, or get creative and turn the dish into fried noodles(Chow Mein/炒麵/ChǎoMiàn), or tacos! BONUS: Tips and tricks to making beef extra tender and flavorful.
2BunchesScallionsChopped into 1" sections, Whites and Greens Separated
1Thai Chili(Optional) Or more if desired
2TBspOyster SauceWe prefer Lee Kum Kee for homey flavors
Marinade the Beef
Mix marinade ingredients and thinly sliced beef together, keep in the fridge for 10- 30 mins.
In a pan or a wok, heat up 1/4C Cooking oil on high. Add the marinaded beef and stir quickly. Turn the heat off, strain and remove from heat. About 2 minutes. The beef should change in color, but only lightly cooked.
With the remaining oil in the wok(or add 1TBsp if it's dry), heat up on high and add the minced garlic, whites of scallion, and Thai chili in order, stir-fry for a minute.
Add the beef back to the wok, the rest of the seasoning and greens of the scallions. Toss and fry for another minute. Adjust flavor to taste. (Add more salt if desired)
Remove from heat and serve.
Turn Scallion Beef Stir-fry into a noodle dish! (牛肉炒麵)- While making the stir-fry, bring a pot of water to boil, cook your favorite noodle to al dante and add to the beef stir fry when it's done. Stir-fry for additional few minutes and add more soy sauce/oyster sauce or salt to taste.