Beef and Scallion Stir-Fry

By carvalhohm

Ingredients

• 1 1/2 bunches scallions, cut into 2-inch pieces
• 1 pound top round steak (see Note)
• 3 tablespoons cornstarch, divided
• 3 tablespoons lite soy sauce
• 2 tablespoons vegetable oil
• 1 teaspoon sesame oil (optional)
• 1 medium-size red bell pepper, thinly sliced
• 1 cup beef broth
• 2 tablespoons rice wine vinegar
• 1/4 to 1/2 teaspoon crushed red pepper
• Peanuts (optional)
• Sliced scallions (optional)

Preparation

Step 1

Place scallion pieces in a large bowl. Cut steak across grain into thin slices, and add to scallions in bowl. Sprinkle with 2 tablespoons cornstarch and soy sauce, tossing to coat.

Heat vegetable oil and, if desired, sesame oil in a large nonstick skillet over medium-high heat. Add beef mixture and red bell pepper in 2 batches, and saute each batch 3 minutes or until beef is done and bell pepper is crisp-tender.

Whisk together beef broth, vinegar, crushed red pepper, and remaining 1 tablespoon cornstarch. Add to beef mixture in skillet, and bring to a boil. Cook 1 minute or until thickened. If desired, top with peanuts and sliced scallions.

Notes

You can substitute presliced steak for the sirloin; look for it in the meat department of your grocery store. Or substitute 1 pound of boneless, skinless chicken breasts. Serve the stir-fry over warm cooked rice, if desired.