Green Onion Beef Recipe

Slice and marinate

Thinly slice the flank steak against the grain into about 1/8–1/4 inch strips. In a bowl combine 1.5 tbs light soy sauce, 1 tbs Shao Xing wine (or dry sherry), 1 tsp cornstarch, 1 tsp vegetable oil, and 1/4 tsp ground white pepper. Add the sliced beef, toss to coat, cover and refrigerate for 15–30 minutes while preparing other components.

Make sauce

In a small bowl whisk together 2 tbs hoisin sauce, 1.5 tbs oyster sauce, 1 tbs light soy sauce, 1/2 tsp dark soy sauce (optional), 1/2 tsp brown sugar or honey, 1/2 tsp sesame oil and 1/2 cup chicken or beef stock (or water). In a separate small cup stir 1 tsp cornstarch into 1 tbs cold water to make a slurry and set aside.

Prep vegetables

Wash and trim the bok choy. If using baby bok choy, halve lengthwise; if using larger, cut into 1–2 inch pieces. Trim root ends from green onions and slice into 1–1.5 inch pieces, keeping white and green parts mostly separate. Mince 3 cloves garlic and 1 tsp fresh ginger. Have all ingredients within reach before cooking.

Heat a large wok or heavy skillet over high heat until very hot. Add 1 tbs neutral oil and swirl. Add the marinated beef in a single layer (work in batches if necessary to avoid crowding). Sear the beef undisturbed for 30–45 seconds, then stir-fry until mostly cooked but still slightly pink (about 1–2 minutes total). Remove beef to a plate and set aside.

Add the remaining 1 tbs oil to the hot wok. Add the white parts of the green onions, minced garlic, and minced ginger. Stir-fry for 20–30 seconds until fragrant but not browned.

Add the bok choy to the wok. Toss with aromatics and stir-fry for 1–2 minutes until leaves begin to wilt and stems turn bright and start to become tender. If the wok looks dry, add 1–2 tbs water or a splash of the prepared stock to help create steam and speed cooking.

Return the seared beef and any accumulated juices to the wok. Pour the prepared hoisin-oyster sauce mixture over the beef and vegetables. Stir to combine and let the mixture come to a gentle simmer (about 30–45 seconds).

Give the cornstarch slurry a quick stir and pour it into the simmering wok while stirring. Continue cooking for another 30–60 seconds until the sauce thickens and becomes glossy, coating the beef and bok choy. Taste and adjust seasoning — add a pinch of salt or a splash more soy sauce if needed.

Stir in the green parts of the scallions and 1/4 tsp red pepper flakes or sliced fresh chili if using, cook for 10–15 seconds to wilt the green onions slightly. Turn off the heat and drizzle with the remaining 1/2 tsp sesame oil. Toss to combine.

Transfer the Green Onion Beef to a serving platter. Sprinkle with toasted sesame seeds if desired. Serve immediately over steamed rice or noodles.