Beef and Scallion Stirfry

Servings: 0 servings



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