Beef and Scallion Stir-Fry

Prep Time:
25 mins
Total Time:
25 mins

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


  • 2 tablespoons hoisin sauce

  • 2 tablespoons rice vinegar

  • 1 tablespoon cornstarch

  • Coarse salt

  • ½ teaspoon red-pepper flakes, plus more for serving (optional)

  • 1 tablespoon plus 1 teaspoon vegetable oil

  • 1 ¼ pounds flank steak, cut diagonally across the grain into ½-by-3-inch strips

  • 4 cloves garlic, minced

  • 2 scallions, sliced crosswise 1 ½ inch thick, white and green parts kept separate

  • White rice, for serving (optional)


  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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