Ingredients

• For the beef & marinade
• 1 ½ lbs Pork Tenderloin, sliced ⅓-inch thick against the grain
• Dash of soy sauce
• Pinch of salt
• Pinch of white pepper
• 1 egg white
• 1 tablespoon cornstarch slurry 1 tablespoon cornstarch + 1 tablespoon water
• 1 tablespoon extra light olive oil
• For the salt water
• 3 cups water
• ⅓ teaspoon salt
• For the sauce
• 2 tablespoons soy sauce
• 1 tablespoon dark soy sauce
• 2 tablespoons Shaoxing wine
• ⅓ teaspoon sugar
• Pinch of white pepper
• Dash of sesame oil
• Side ingredients
• 6 stalks scallions, cut into 1 ½-inch pieces, green and white parts separated
• 3 garlic cloves, smashed
• 3 slices ginger
• 3 tablespoons extra light olive oil

Directions

• In a large bowl, combine pork, salt, and water. Soak for 10 minutes to remove blood and begin tenderizing.
• Drain and squeeze out excess water from the pork.
• Transfer the pork to a bowl and add soy sauce, salt, white pepper, egg white, and cornstarch slurry. Mix well.
• Drizzle in the extra light olive oil and mix again. Let it marinate for 10 minutes.
• In a bowl, mix together soy sauce, dark soy sauce, Shaoxing wine, sugar, white pepper, and sesame oil. Set aside.
• Heat the wok over high heat until smoking. Add ½ cup of high-smoke-point oil and swirl to coat the wok.
• Discard the oil once the wok is coated. This helps create a natural nonstick layer.
• Heat 2 tablespoons of oil in the wok over high heat until warm (about 15 seconds).
• Add the pork in a single layer and sear undisturbed for 30 seconds to create a light crust.
• Stir-fry for another 30 seconds to 1 minute until medium-well. Remove and set aside.
• Heat the wok again until smoking. Add 1 tablespoon of oil, then the ginger, garlic, and white parts of the scallions.
• Stir-fry for 30 seconds until fragrant.
• Add the seared pork and pour in the sauce. Stir-fry to coat everything evenly.
• Finally, add the green parts of the scallions, toss well, and serve immediately.

Notes

• 8-18-25 1/2 Recipe
• FIX by switching to Pork
• Stir-Fried Beef and Scallions — there’s something irresistibly comforting about a sizzling plate of stir-fried beef and scallions—juicy slices of steak, tender yet crisp, coated in a savory sauce that clings to every bite. This dish is quick enough for a weeknight, yet bold and satisfying enough to serve to guests. It’s packed with flavor from aromatic ginger, garlic, and scallions, and elevated with the perfect balance of soy sauce, Shaoxing wine, and sesame oil. Once you try it, it might just become your go-to beef stir-fry at home.
• For extra tenderness, soaking the beef in salted water helps draw out blood and begins the tenderizing process.
• Using egg white and cornstarch in the marinade locks in moisture and keeps the beef silky, just like in Chinese restaurants.
• If you’re using a nonstick pan, skip the wok-prepping step (hot oil seasoning).
• Let the beef sear undisturbed for the first 30 seconds to create a light crust and prevent sticking.
• Cook over high heat throughout to keep the scallions vibrant and the beef juicy without overcooking.
• Add the green part of the scallions at the very end to keep their color and flavor fresh.

Photos