Wok-Seared Beef with Garlic and Spring Onion
Tender strips of beef quickly seared in a hot wok with pungent garlic and fresh spring onions for a simple, fragrant Cantonese stir-fry. This chinese-inspired beef ready in about 25 minutes pairs flank steak, garlic cloves, stalks spring onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 330 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.
Ingredients
- 10 oz flank steak
- 3 cloves garlic cloves
- 3 stalks spring onions
- 2 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tbsp cornstarch
- 2 tbsp vegetable oil
- 1/4 tsp white pepper
- 1/2 tsp sugar
Instructions
- Step 1: Slice 10 oz flank steak thinly against the grain into 1/8-inch strips. Mince 3 garlic cloves finely. Cut 3 spring onions into 2-inch pieces, keeping white and green parts separate.
- Step 2: In a bowl, toss the beef strips with 1 tbsp cornstarch, 1/4 tsp white pepper, 1/2 tsp sugar, 2 tbsp soy sauce, and 1 tbsp Shaoxing wine. Let marinate for 15 minutes.
- Step 3: Heat 2 tbsp vegetable oil in a wok over high heat until smoking. Add the minced garlic and white parts of the spring onions, stir-frying for 20 seconds until fragrant.
- Step 4: Add the marinated beef in a single layer, stir-frying continuously for 2-3 minutes until the beef browns and is just cooked through.
- Step 5: Toss in the green parts of the spring onions, stir for another 30 seconds, then remove from heat.
- Step 6: Serve immediately with steamed rice to enjoy a quick, savory Cantonese beef stir-fry bursting with aromatic garlic and fresh onion flavors.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Wok-Seared Beef with Garlic and Spring Onion take to make?
Total time is about 25 minutes (20 min prep + 5 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Wok-Seared Beef with Garlic and Spring Onion?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep flank steak from drying out.
Can I substitute ingredients in Wok-Seared Beef with Garlic and Spring Onion?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Wok-Seared Beef with Garlic and Spring Onion for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Wok-Seared Beef with Garlic and Spring Onion?
Chinese beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
