Quick Beef and Scallop Stir-Fry is an easy surf-and-turf dinner with tender beef, scallops, and crisp vegetables in a light sauce. Ready in about 20 minutes, it’s fast, flexible, and perfect for weeknights.
Why You’ll Love This Quick Beef and Scallops Stir-Fry
- Better than take-out
Fresh, lighter, and full of real flavor—no heavy sauces or guesswork. - Surf and turf made simple
Tender beef and sweet scallops come together in an easy, approachable stir-fry. - Ready in about 20 minutes
Fast enough for a weeknight, with just enough polish for company. - Flexible with what you have
Swap in your favorite vegetables or use what’s already in your refrigerator. - Light sauce, big flavor
Just enough to coat everything without overpowering the ingredients.
Jump to:
The Story Behind
I first made this Beef and Scallop Stir-Fry years ago, when I was newly single and living at the beach. It was a time when I was enjoying a little more freedom—especially in the kitchen.
No more “meat-and-potatoes only” dinners. I could cook what I wanted—lighter meals, quick meals, and dishes that didn’t leave a sink full of dishes to clean. After all, I had better things to do…like eventually meeting my current husband. 🙂
What stuck with me about this recipe isn’t just how easy it is—it’s how adaptable it is.
A little beef, a few scallops, and whatever vegetables you have on hand can turn into something that feels just a bit special. I used asparagus here, but broccoli, green beans, snow peas, or snap peas all work just as well.
And the sauce? That’s the beauty of it.
Just a bit of garlic chili sauce and a touch of hoisin—enough to coat everything with flavor without weighing it down.
It’s quick, flexible, and a great reminder that sometimes the best meals come from using what you already have.
Quick Beef and Scallop Stir Fry
Ingredients
- 6 ounces large sea scallops cut horizontally into 3-4 discs depending on thickness (¼ inch)
- 4 ounces tenderloin or flank steak sliced thinly against the grain
- 1 teaspoon neutral oil such as grapeseed
- 1 cup asparagus, tough end removed, cut into 2-inch pieces or vegetable of your choice
- 1 teaspoon minced fresh ginger
- 1 tablespoon chili garlic sauce NOT Garlic Black Bean Sauce
- 1 teaspoon hoisin sauce
- 2 tablespoons thinly sliced green onion tops optional
- 1 tablespoon toasted sesame seeds optional
Instructions
Prepare the Scallops and Beef
- Pat the meat and scallops dry with a paper towel. Lightly salt and pepper them.
Prepare to Cook
- Heat a large skillet or wok over high heat. When hot, add the oil; reduce heat to medium. Add the steak, stir-fry briefly, add scallops. Quickly stir fry for 1 - 2 minutes, then add the asparagus (or other veggie) along with the ginger, stir fry 1 minute or until hot,
Add the Sauce
- Add the tablespoon of garlic chili sauce and teaspoon of Hoisin sauce. Stir fry until combined. Do not overcook.
Serve
- Serve on rice; top with green onion tops and sprinkle with sesame seeds, if desired.
Notes
Nutrition
Ingredients: Why They Matter + Substitutions
Sea Scallops - Sweet, tender, and quick-cooking—they give this dish its “surf and turf” feel. Slicing them into smaller disks helps them cook evenly and prevents overcooking.
Sub: Shrimp works beautifully here (same quick cooking), or thinly sliced chicken breast.
Beef (Tenderloin or Flank Steak) - Adds richness and balance to the scallops. Slicing thinly across the grain keeps it tender.
Sub: Sirloin, strip steak, or thinly sliced pork tenderloin.
Asparagus (or Vegetable of Choice) - Brings freshness, color, and a little crunch. This is where the recipe becomes yours.
Sub: Broccoli, green beans, snap peas, mushrooms, or a mix of whatever is in your refrigerator.
Lindy's Tip - If using broccoli, blanch briefly in boiling water until bright green, then shock in ice water to keep it crisp-tender and vibrant—no dull, overcooked broccoli here.
Fresh Ginger - Adds brightness and a little warmth that cuts through the richness of the beef and scallops.
Sub: Ground ginger in a pinch, but fresh really makes a difference.
Chili Garlic Sauce - The backbone of the sauce—heat, garlic, and depth all in one.
Important: This is not garlic black bean sauce—they’re very different.
Sub: Sambal oelek or a mix of chili paste and minced garlic.
Hoisin Sauce - Adds a touch of sweetness and rounds out the heat from the chili sauce.
Sub: Sweet Chili Sauce or a small drizzle of honey.
Tips for Success
Slice the scallops for even cooking
Cut scallops into thinner disks so they cook quickly and stay tender. This also allows their natural juices to release into the pan and become part of the sauce.
Don’t try to hard sear the scallops
This is not a high-heat seared scallop dish. Instead, cook them gently with the beef so their juices blend with the garlic chili and hoisin to create a light, flavorful sauce.
Cook just until done
Scallops should turn opaque and the beef should be just cooked through. Overcooking will make both tough—better slightly under than over.
Partially freeze the beef for easier slicing
Place the beef in the freezer for 15–20 minutes before cutting. This firms it up and makes it much easier to slice thinly across the grain.
Start with a hot pan, then cook at medium heat
Heat the pan first, then reduce slightly to maintain control. Cook the beef briefly, then add the scallops so they cook gently and release their juices. This helps build the sauce.
Blanch broccoli if using
If swapping in broccoli, blanch briefly in boiling water until bright green, then shock in ice water. This keeps it crisp-tender and prevents that dull, grey color.
Choosing Scallops: Dry vs. Wet Pack
When buying scallops, you may see “dry-packed” or “wet-packed” at the fish counter—and it makes a difference.
Dry-Packed Scallops
These are natural scallops with no added solution. They cook more cleanly, release less water, and have better flavor and texture.
👉 Best choice if you can find them.
Wet-Packed Scallops
These have been treated with a solution to help preserve them. They tend to release more liquid when cooking, which can make them steam instead of lightly sauté.
Why it matters here
This recipe relies on the scallops releasing just enough natural juice to help build the sauce. If using wet-packed scallops, be sure to pat them very dry before cooking to avoid excess liquid in the pan.
What about color?
Scallops can range from creamy white to a soft pink or even light orange. That variation is completely natural and depends on the species and what they’ve been feeding on.
👉 That slightly pink or orange scallop in the mix? Totally fine—and often a sign of a more natural product.
FAQs
Yes. Thaw them completely in the refrigerator, then pat them very dry before cooking. Excess moisture will keep them from cooking properly.
Yes. Shrimp is an easy substitute and cooks in about the same time—just cook until pink and opaque.
Lobster is a great option for a more special version. Remove the meat from the tail, slice it into bite-sized pieces (similar to the scallops), and cook it the same way—quickly, just until it turns opaque. Avoid overcooking so it stays tender.
You can prep everything ahead, but cook just before serving. Stir-fries are best fresh, when the vegetables are still crisp and the proteins tender.
It has a mild kick from the garlic chili sauce. You can adjust the heat up or down to your taste.
Yes. Just be sure your garlic chili sauce and hoisin sauce are gluten-free.
You already know the answer…
Wine, Beer & Mocktail Pairings
Wine Pairings
Riesling (off-dry) - Key factors: slight sweetness + high acidity
Balances the chili heat and lifts the ginger and garlic without overpowering the scallops.
Pinot Grigio - Key factors: light body + crisp acidity
Clean and refreshing—lets both the beef and scallops shine.
Dry Rosé - Key factors: acidity + subtle fruit
Bridges land and sea nicely while keeping the dish feeling light.
Pinot Noir - Key factors: low tannin + light body
If you want red, keep it light. This won’t overwhelm the scallops or fight the sauce.
Beer Pairings
Pilsner or Lager
Clean, crisp, and refreshing—perfect with the light sauce and quick stir-fry.
Wheat Beer (Hefeweizen)
Soft fruit notes play nicely with the ginger and chili.
Mocktail Options
Sparkling Water with Lime
Bright, simple, and refreshing.
Iced Green Tea
Clean and slightly earthy—pairs naturally with the flavors in the dish.
Citrus Ginger Fizz (Mocktail)
- Fresh lime juice
- Splash of orange juice
- Touch of honey
- Fresh grated ginger
- Top with sparkling water
Why it works:
Acidity + light sweetness + ginger heat mirror the dish while refreshing your palate between bites.
Kate says
This is the best stir fry ever. Loved it!
plasterers bristol says
This sounds really nice recipe. Thanks for putting this up. Will be giving this a go.
Simon