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Stir Fry Beef with Onion and Scallions

Stir Fry Beef with Onions and Scallions

This recipe combines Filipino bistek and Vietnamese bo luc lac. It's a flavorful beef dish best served with a giant bowl of steamed white rice!
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 40 mins
Course: Main Course
Cuisine: Asian, Filipino, Vietnamese
Keyword: shaken beef, stir fry, stir fry beef, onion beef, green onion beef
Servings: 4
Author: Maryanne Cabrera


Beef Marinade:

  • 1 pound beef tenderloin steak tips, cut into small chunks
  • 3 Tbsp reduced sodium soy sauce
  • 1 Tbsp granulated sugar
  • ½ teaspoon fish sauce*
  • 2 garlic cloves, minced
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

Sauce and Components:

  • 2 Tbsp reduced sodium soy sauce
  • 1 ½ Tbsp granulated sugar
  • 1 teaspoon fish sauce
  • 1 teaspoon rice wine vinegar
  • ½ teaspoon kosher salt
  • 1 Tbsp rice bran oil* or canola oil
  • ½ teaspoon freshly ground black pepper
  • 7 green onions (scallions), cut into 1-inch pieces, using only green parts
  • 1 red onion, thinly sliced
  • ½ bunch watercress


  • Place cut tenderloin steak tips in a medium bowl.  Add soy sauce, sugar, fish sauce, garlic, salt and pepper.  Mix together until steak tips are covered in marinade.  Cover with plastic wrap and let chill in the fridge for 20-25 minutes.
  • Meanwhile, cook rice.  To make the sauce, combine soy sauce, sugar, fish sauce, rice wine vinegar, and salt and pepper.  Whisk to combine and let sit to allow sugar to dissolve.
  • Add rice bran oil to a large skillet and set over medium-high heat.  Once skillet is hot, spread beef in a single layer.  Cook for about 2 minutes on each side.  Remove beef from pan and discard expelled liquids in pan.
  • Return beef to pan and let sear for about one minute.  Remove from heat.  Add green onions and sliced red onions.  Add prepared sauce.  Toss to combine.  Serve immediately over a bed of watercress. Serve with lime wedges and rice.


*The strength and flavor of fish sauce varies from brand to brand.  I used Three Crabs Fish Sauce for this recipe.
*I use rice bran oil because it has a higher smoke point allowing you to cook the steak at a higher temperature than other oils.