Beef and Scallion Stirfry

Beef and Scallion Stirfry
Beef and Scallion Stirfry

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3/4

    cup water

  • 2

    tablespoons hoisin sauce

  • 2

    tablespoons rice vinegar

  • 1

    tablespoon cornstarch

  • salt

  • 1/2

    teaspoon crushed red pepper

  • 1

    tablespoon plus 1 teaspoon veg oil

  • 1 1/2

    lb flank steak, cut diagonally across grain into 1/2 by 3 inch strips

  • 4

    garlic cloves, minced

  • 2

    bunches scallions, trimmed, sliced crosswise 1 1/2 inches thick, white and green parts separated

  • rice

Directions

1. In a small bowl, whisk together water, hoison sauce, vingear, cornstarch, 3/4 teaspoon salt, and 1/2 teaspoon red pepper. 2. Heat 1 tablespoon oil in a large skillet over high. Pat dry steak with paper towels. In two batches, cook steak until lightly browned, turning once, about 2 minutes per batch. Transfer meat to a plate. 3. Add remaining teaspoon oil to skillet along with garlic and white parts 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 with rice and sprinkled with more red pepper

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