Beef and Scallion Stir-Fry

Name: Beef and Scallion Stir-Fry
Prep time: 25 min
Total time: 25 min
Ingredients: 2 tablespoons hoisin sauce; 2 tablespoons rice vinegar; 1 tablespoon cornstarch; Coarse salt; 0.5 teaspoon red-pepper flakes, plus more for serving (optional); 1 tablespoon plus 1 teaspoon vegetable oil; 1.25 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)

3.5

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By

Martha Stewart Test Kitchen

Updated on May 16, 2017

Prep Time:

25 mins

Total Time:

25 mins

Servings:

4

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

Ingredients

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)

Directions

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.
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.
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.
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.