Beef and Scallion Stir Fry |
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Prep Time: 25 Minutes Cook Time: 8 Minutes |
Ready In: 33 Minutes Servings: 4 |
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Another recipe from the food section of the Houston Chronicle.Feel free to add additional veggies to this stir fry!It's quick and tastey! Ingredients:
2 tablespoons hoisin sauce |
2 tablespoons rice vinegar |
1 tablespoon cornstarch |
coarse salt, to taste |
1/2 teaspoon red pepper flakes, plus more for serving, if desired |
1 tablespoon vegetable oil, divided |
1 teaspoon vegetable oil, divided |
1 1/4 lbs flank steaks, cut diagonally across the grain into 1/2-by-3-inch strips |
4 garlic cloves, minced |
2 bunches scallions, sliced crosswise 1 1/2 inches long, white and green parts kept separate |
white rice, for serving |
Directions:
1. In a small bowl,whisk together 3/4 cup water,hoisin sauce,vinegar,cornstarch,3/4 t. salt/ and 1/2 t. pepper flakes; set aside.
2. Heat 1 T. oil in a wok or large nonstick skillet over high heat.
3. In two batches, cook steak until lightly browned,turning, for about 2 minutes per batch.Transfer to a plate.
4. Add remaining 1 t. oil to wok or pan along with garlic and whites of scallions.
5. Cook, tossing often,until fragrant, about 1 minute.
6. Whisk hoisin mixture to combine, add to pan along with scallion greens.
7. Return meat to pan; cook, tossing to coat with sauce, 1 minute.
8. Remove from heat and serve immediately, over rice and sprinkled with additional pepper flakes, if desired.
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