BEEF AND SCALLION STIR-FRY

Beef and Scallion Stir-Fry image

Yield serves 4

Number Of Ingredients 11

Previous Next

3/4 cup water
2 tablespoons hoisin sauce
2 tablespoons rice-wine vinegar (unseasoned)
1 tablespoon cornstarch
Coarse salt
1/2 teaspoon crushed red-pepper flakes, plus more for serving (optional)
1 tablespoon plus 1 teaspoon vegetable oil, such as safflower
1 1/4 pounds flank steak, cut diagonally across the 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
Cooked rice, for serving (optional)

Steps:

In a small bowl, whisk together the water, hoisin sauce, vinegar, cornstarch, 3/4 teaspoon salt, and 1/2 teaspoon red-pepper flakes.
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.
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.
Return meat to pan; cook, tossing to coat steak with sauce, 1 minute. Remove from heat. Serve immediately over rice and sprinkled with more red-pepper flakes, as desired.