Pan-Seared Beef Stir-Fry with Garlic and Scallions

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Quick pan-seared beef strips tossed with aromatic garlic and scallions for a flavorful stir-fry. This Chinese-inspired St. Patrick’s Day recipe, ready in about 28 minutes, pairs flank steak, garlic cloves, scallions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 8 min Serves 3 Chinese cuisine 320 cal/serving

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Ingredients

400 g, thinly sliced against the grain flank steak
4 cloves, minced garlic cloves
4 stalks, cut into 2-inch pieces scallions
3 tbsp soy sauce
1 tbsp oyster sauce
1 tsp cornstarch
2 tbsp vegetable oil
1/2 tsp black pepper
2 tbsp water

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Instructions

Step 1: In a bowl, combine 400 g thinly sliced flank steak with 3 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp cornstarch, and 1/2 tsp black pepper. Toss to coat evenly and let marinate for 15 minutes.
Step 2: Heat 2 tbsp vegetable oil in a large skillet over high heat until shimmering. Add 4 minced garlic cloves and stir-fry for 30 seconds until fragrant but not browned.
Step 3: Add the marinated beef strips in a single layer and sear without stirring for 1 minute to develop a nice crust, then stir-fry for another 2 minutes until beef is browned on all sides.
Step 4: Add 4 chopped scallions and 2 tbsp water, stir-frying for an additional minute until scallions soften and the sauce thickens slightly, coating the beef evenly. Serve immediately with steamed rice.