Stir-Fried Beef with Black Pepper and Scallions

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

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 developed and reviewed.

Juicy beef strips quickly stir-fried with a bold black pepper sauce and fresh scallions for a savory and spicy Asian-inspired dish. This Chinese-inspired beef recipe, ready in about 25 minutes, pairs flank steak, soy sauce, oyster sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, 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: 15 min Cook: 10 min Serves 2 Chinese cuisine 320 cal/serving

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Ingredients

10 oz, thinly sliced against the grain flank steak
2 tbsp soy sauce
1 tbsp oyster sauce
1 tsp black pepper, freshly ground
1 tsp cornstarch
2 tbsp vegetable oil
3 stalks, cut into 2-inch pieces scallions
3 cloves, minced garlic cloves

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Instructions

Step 1: In a bowl, combine 10 oz thinly sliced flank steak with 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp freshly ground black pepper, and 1 tsp cornstarch. Mix well to coat and marinate for 10 minutes.
Step 2: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat until shimmering. Add 3 minced garlic cloves and stir-fry for 20 seconds until fragrant.
Step 3: Add the marinated beef strips to the wok in a single layer. Stir-fry for 3-4 minutes until browned but still tender.
Step 4: Toss in 3 stalks of scallions cut into 2-inch pieces and stir-fry for another 1 minute until scallions are slightly wilted but still bright green. Remove from heat and serve immediately over steamed rice.