Beef and Scallion Stir-Fry
I’ve really been enjoying cooking Chinese food. Most of the dishes are quite simple to make and they require the same ingredients, like soy sauce, hoisin, cornstarch, and vegetable oil so once you’ve stocked up on those ingredients, you’re pretty much set. This dish was no exception and it took less than 30 minutes to make. There was also just so much flavor surrounding the succulent chunks of meat that were wonderfully complemented with the scallions that were then topped with the red pepper flakes, giving it that subtle spiciness. The boyfriend and I devoured this entire dish without any leftovers.
Beef and Scallion Stir-Fry (adapted from Martha Stewart):
Yields 2 servings
- 2 tablespoons hoisin sauce
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- 3/4 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes, plus more for serving
- 1 tablespoon plus 1 teaspoon vegetable oil
- 1 1/4 pounds flank steak, cut diagonally across the grain into 1/2-by-3-inch strips
- 4 cloves garlic, minced
- 2 scallions, sliced crosswise 1 1/2 inch thick, white and green parts kept separate
- White rice, for serving
In a small bowl, whisk together 3/4 cup water, hoisin sauce, vinegar, cornstarch, salt and red pepper flakes; set aside.
Heat 1 tablespoon oil in a skillet over high heat. Working in two batches, add the steak and cook until lightly browned, turning once, about 2 minutes. Transfer to a plate.
Add remaining 1 teaspoon oil, garlic and scallion whites to pan. Cook, stirring often, until fragrant, about 1 minute.
Whisk the hoisin mixture and add to pan along with the scallion greens.
Add the meat and cook, while stirring, for 1 minute.
Serve with rice and red pepper flakes, if desired.
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