This 5-ingredient, 30-minute meal will save you so much time!

Published on October 28, 2025

Credit:

Carson Downing | Food Styling: Charlie Worthington

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Scallion Beef Stir-Fry is a weeknight win that proves quick dinners don’t have to be boring. By charring scallions and searing steak in the same skillet, every bite builds layers of savory, smoky flavor. The hoisin sauce adds glossy sweetness and umami depth, while fresh ginger brightens things up. Serve this simple stir-fry over a bowl of hot rice for a fast, flavor-packed dinner that feels restaurant-worthy but comes together effortlessly at home.

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Ingredients

  • 2 Tbsp. canola oil

  • 2 Tbsp. water

  • 2 tsp. white vinegar

  • 3/4 tsp. salt, divided

  • 1/4 tsp. ground black pepper

  • 3 Tbsp. hoisin sauce

  • 2 bunches scallions, trimmed and bias-sliced into 1-inch pieces, white and pale green pieces separated from dark green pieces

  • 1 (2-inch) piece fresh ginger, peeled and cut into thin matchsticks

  • 1 lb. flank steak (1 inch thick), thinly sliced against the grain

  • Hot cooked rice

Directions

  1. In a small bowl, stir together the hoisin sauce, water, white vinegar, and 1/4 tsp. salt until fully combined

  2. In an extra-large skillet, heat 1 tablespoon of canola oil over high heat until the oil is fragrant and shimmering. Add the white and pale green scallion pieces, cooking and stirring occasionally until the scallions are slightly charred, about 3 minutes. Add the ginger during the last minute of cooking, then transfer the mixture to a small bowl and set aside.

  3. Sprinkle the steak with ½ teaspoon of salt and ground black pepper. In the same skillet, heat 1 tablespoon of canola oil over high heat until it begins to smoke lightly. Add the steak in an even layer and cook without stirring until the bottom side is browned, about 2 minutes. Reduce the heat to medium-high and pour in the hoisin mixture, stirring constantly until the beef is fully coated in sauce, about 1 minute.

  4. Remove the skillet from the heat and stir in the cooked scallion and ginger mixture along with the reserved dark green scallion pieces. Serve the stir-fry immediately over a bed of hot rice.

Recipe developed by Liz Mervosh.