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Beef and Scallion Stir-Fry

Beef and Scallion Stir-Fry

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

Everyday Food, May 2005 http://www.marthastewart.com/333840/beef-and-scallion-stir-fry
4
Rated
80100(1)1
  • Prep Time 25 minutes
  • Total Time 25 minutes
  • Yield Serves 4

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. 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. 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. 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. 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.

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