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Under 30 Minutes

Under 30 Minutes

Beef and Scallion Stir-Fry

Hoisin sauce has a rich, sweet flavor; look for it in the Asian section of your market.

  • prep: 25 mins
    total time: 25 mins
  • servings: 4

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Ingredients

  • 2 tablespoons hoisin sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon cornstarch
  • Coarse salt
  • 1/2 teaspoon red-pepper flakes, plus more for serving (optional)
  • 1 tablespoon plus 1 teaspoon vegetable oil
  • 1 1/4 pounds flank steak, cut diagonally across the grain into 1/2-by-3-inch strips
  • 4 cloves garlic, minced
  • 2 scallions, sliced crosswise 1 1/2 inch thick, white and green parts kept separate
  • White rice, for serving (optional)

Directions

  1. Step 1

    In a small bowl, whisk together 3/4 cup water, hoisin sauce, vinegar, cornstarch, 3/4 teaspoon salt, and 1/2 teaspoon red-pepper flakes; set aside.

  2. Step 2

    Heat 1 tablespoon oil in a 12-inch nonstick skillet over high heat. In two batches, cook steak until lightly browned, turning once, about 2 minutes per batch. Transfer to a plate.

  3. Step 3

    Add remaining teaspoon oil to pan along with garlic and whites of scallions. Cook, tossing often, until fragrant, about 1 minute. Whisk hoisin mixture to combine; add to pan along with scallion greens.

  4. Step 4

    Return meat to pan; cook, tossing to coat steak with sauce, 1 minute. Remove from heat. Serve immediately, over rice and sprinkled with red-pepper flakes, if desired.

Source
Everyday Food, May 2005

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Reviews (23)

  • 28 Feb, 2011

    I adore Hoisin Sauce to begin with, so of course I also love this dish. Very easy, quick and so economical.... something I need every day and especially when so tasty. I am not a white rice fan at all, so I prefer the brown rice with a little crunch. Again, this is a very good recipe!

  • 7 Jan, 2011

    I made this last night. It was fast and easy. I added some blanched cauliflower when the scallions went in. For a quick meal... it's perfect.

  • 31 Dec, 2010

    I made this the other night for dinner and was very dissappointed - the dish had no flavor i added sweet chili sauce to it which made it a bit better but i will never make this again

  • 9 Jul, 2010

    To those wondering about the nutritional content or ingredient breakdowns..there are any number of websites out there that you can enter the ingredients and calculate the numbers. It really isnt that hard. I would think you can tell by the ingredient list whether or not it is something you should eat.

  • 13 Jun, 2010

    I just made this for dinner and my husband and I thought the recipe sounded better than it turned out. I think that it tasted very strongly of vinegar. Don't think I'll make this one again.

  • 15 May, 2010

    My family liked this recipe, but next time I will cut the vinegar in half or eliminate it altogether as it seemed to overpower the dish. I agree with others who said they'd add ginger or use teriyaki sauce instead. What I liked best was how quick it was to throw together.

    Using the basic directions of the recipe with your favorite sauce you can make it your own.

  • 8 May, 2010

    This is the worst recipe I have tried.I think marinateing the beef over night in sliced ginger and garlc would have added more taste as it was it was pretty bad I should have read the comments before I started.

  • 7 May, 2010

    Does anyone know what the nutritional breakdown is on this item, with the
    Hoisin sauce?? Just wish this info was on of Martha Stewarts recipes -and
    not just a selected few - I want to try it but because of lack of knowledge
    -- just cant do it ----

  • 25 Nov, 2008

    This is the best dinner I've made from this site (it was run on an earlier date a couple months ago. My two picky eaters, 9 and 11, devour this, scallions, red pepper flakes (I add more for added spice) and all. It must be the hoisin sauce that does the trick!

  • 25 Nov, 2008

    I really liked this easy recipe, it's great throw together meal after work.

  • 25 Nov, 2008

    You can also use a touch of sesame oil and soy sauce (to taste) with this and it tastes great!

  • 27 Sep, 2008

    In my opinion a good teriyaki auce would have been better! I love Soy Vay...and I would agree that less red pepper flakes is a must! Happy Cooking...

  • 27 Sep, 2008

    In my opinion a good teriyaki auce would have been better! I love Soy Vay...and I would agree that less red pepper flakes is a must! Happy Cooking...

  • 27 Sep, 2008

    This is a great recipe to use stew beef with but I would recommend less (only a pinch) of the red pepper flakes. I also did this in the wok and it cooked super fast!

  • 27 Sep, 2008

    This is a great recipe to use stew beef with but I would recommend less (only a pinch) of the red pepper flakes. I also did this in the wok and it cooked super fast!

  • 26 Sep, 2008

    What about teriyaki sauce? I don't have hoisin or rice vinegar...

  • 25 Sep, 2008

    Thank you! That helps a lot! Cant wait to try this recipe.

  • 25 Sep, 2008

    Oh, they are not bitter, they are like a small sweet onion...

    http://en.wikipedia.org/wiki/Scallion

  • 25 Sep, 2008

    am pretty sure they're what are often known as plain ol' green onions...the little bunches of fresh onions that have white bulbs with tall green stalks...pretty sure!

  • 25 Sep, 2008

    Scallion's are green onions. Go here and look. http://images.search.yahoo.com/images/view?back=http://images.search.yah...

  • 25 Sep, 2008

    A scallion is a green onion.

    Also, why does Martha always suggest white rice? Brown rice is the healthy choice.

  • 25 Sep, 2008

    A "Scallion" is just another name for a green onion. They have small white heads with long green stems and often come in bunches at the supermarket. I hope that is helpful. :-)

  • 25 Sep, 2008

    Can anyone help me.. I am just starting my adventure in cooking.. What is a scallion? Does it have a bitter taste?
    Thanks!