Stir-Fried Beef with Spring Onions


Preparation info

  • Difficulty


Appears in

Balance and Harmony

By Neil Perry

Published 2008

  • About

The marinating here gives flavour to the meat, and the subtle flavour of spring onion works beautifully with the taste and texture of the beef. You can use this recipe as a base and add snow peas or beans, or any other vegetable you like. I love this with a few drops of chilli oil.


  • 350 g (12 oz) beef fillet, thickly sliced across the grain
  • 3 tablespoons peanut oil
  • 1 bunch spring onions (scallions), cut into julienne
  • 2 tablespoons light soy sauce
  • 2 tablespoons sugar
  • 1 teaspoon sesame oil
  • a pinch of freshly ground white pepper
  • chilli oil, to serve


  • 2 cloves garlic, finely chopped
  • 2 tablespoons light soy sauce
  • 1 tablespoon shaoxing
  • 2 teaspoons sugar


To make the marinade, mix together the garlic, soy sauce, shaoxing and sugar, add the beef, leave for 1 hour, then drain.

Heat a wok until just smoking. Add the peanut oil and, when hot, stir-fry the beef in batches until well browned, then remove from the wok.

Add the spring onions to the wok and stir-fry for 1 minute, then add the soy sauce, sugar, sesame oil, pepper and the beef. Toss to coat the meat with the sauce and then use a slotted spoon to transfer the meat to a serving plate. Increase the heat under the wok and simmer the sauce until it reduces and thickens. Pour over the beef and serve with chilli oil.