Pan-Seared Beef with Scallion Sauce – Ready in 20 Minutes!
Get ready to dig in—this might just be the most delicious rice bowl you’ve ever had. My Pan-Seared Beef with Scallion Sauce is savory, satisfying, and unbelievably simple. It’s packed with umami flavor, takes minimal effort, and might just become your go-to way to cook steak.
If you’ve ever wished for a way to level up your steak game without hours in the kitchen, this recipe is for you. Once I tried this method, I barely went back to any other — it’s that good.
Why You’ll Love This Recipe
- Versatile. Enjoy with or without rice, or pair the scallion sauce with chicken, pork, or tofu.
- Minimal prep. No fancy equipment.
- Quick and flavorful. Marinate while prepping sides, then pan-fry and serve.
- Weeknight-friendly. Perfect for those busy nights when you still want something delicious.
If you are looking for quick and easy weekday recipes, be sure to check out 15-Minute Spicy Garlic Noodles and delicious Seaweed Fried Rice!
Inspired by Yakiniku Don
This recipe is inspired by Yakiniku Donburi, or Japanese grilled beef rice bowls. What I love most about it is how simple and pure it is — it really lets the natural richness of the beef shine through. Traditionally, it’s served with a BBQ-style sauce, but I’ve made a twist with a shio negi-inspired scallion sauce that compliments the beef without overpowering it.
Instead of a sugar-heavy sauce, this version uses fresh aromatics like green onion, garlic, sesame oil, and a touch of mirin to enhance the umami. It’s light, flavorful, and incredibly addicting.
Ingredients You’ll Need
Beef short rib or steak – Boneless, well-marbled cuts like chuck short rib or ribeye work beautifully. A good cut of beef is essential here since the recipe is simple. Look for visible marbling for tenderness and flavor (most of the flavor comes from the fat!). Pro tip: Slice against the grain to shorten the muscle fibers and make the beef more tender.
Green onion – The star of the sauce. Use plenty.
Garlic – Adds a punch of bold aroma.
Black pepper & salt – Simple seasonings that go a long way.
Mirin – Brings gentle sweetness and depth. (If you want to skip alcohol, substitute with ½ tsp sugar.)
Sesame oil – Adds a nutty fragrance.
Optional: A touch of butter and water to deglaze the pan and make a quick sauce for the rice. Serve with a egg yolk for a smooth texture.
Instruction:
1. Slice a well-marbled cut of steak or boneless short rib into thin pieces around 1/8inch, 3mm or cut into strips.
2. In a bowl, mix together chopped green onion, minced garlic, salt, black pepper, sesame seeds, mirin, and a splash of sesame oil.
3. Layer the mixture over your beef and let it sit for about 10 minutes. No need for a long marinade—just enough to soak in the flavor.
4. Heat a pan over medium heat (if the beef is well-marbled, no extra oil needed). Pan-fry the beef slices for about 1 minute per side, or until the seared side just becomes golden brown. If your pieces are thicker, give them a bit more time.
5. If serving with rice, add 1 tbsp butter and 1/4 cup water to deglaze the pan. Scrape up the flavorful bits and simmer for a minute to create a quick scallion sauce.
6. Layer the beef over the rice, drizzle with the sauce, and if you’re feeling extra indulgent, top it with an egg yolk. Enjoy with a hot bowl of rice or on its own!
Looking for more authentic recipes? Be sure to follow me on Pinterest, Instagram, Tiktok and Youtube!
Pan-Seared Beef with Scallion Sauce
Ingredients
- 10 oz chuck beef short ribs well-marbled, thinly sliced to ⅛ inch, 3 mm thick. Or use well-marbled steak and cut into strips
- 4-5 stalks green onion
- 2 large cloves garlic
- ½ tsp salt
- ¼ tsp black pepper
- ½ tbsp toasted sesame seeds more for garlish
- 1 tbsp mirin or 1/2 tsp sugar
- 1½ tbsp sesame oil
- 1 tbsp butter optional, if you want to make a sauce
- 1 egg yolk optional, for serving with rice
Instructions
- Slice a well-marbled cut of steak or boneless short rib into thin pieces around 1/8inch, 3mm or cut into strips.
- In a bowl, mix together chopped green onion, minced garlic, salt, black pepper, sesame seeds, mirin, and a splash of sesame oil.
- Layer the mixture over your beef and let it sit for about 10 minutes. No need for a long marinade, just enough to soak in the flavor.
- Heat a pan over medium heat (if the beef is well-marbled, no extra oil needed). Pan-fry the beef slices for about 1 minute per side, or until the seared side just becomes golden brown. If your pieces are thicker, give them a bit more time.
- If serving with rice, add 1 tbsp butter and 1/4 cup water to deglaze the pan. Scrape up the flavorful bits and simmer for a minute to create a quick scallion sauce.
- Layer the beef over the rice, drizzle with the sauce, and if you’re feeling extra indulgent, top it with an egg yolk. Enjoy with a hot bowl of rice or on its own!
