Friday, August 8, 2008

Beef and Scallion Stir-Fry

Martha Stewart
as well as scallions from our CSA

  • 2 tablespoons hoisin sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon cornstarch
  • Coarse salt
  • 1/2 teaspoon red-pepper flakes, plus more for serving (optional)
  • 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

  1. In a small bowl, whisk together 3/4 cup water, hoisin sauce, vinegar, cornstarch, 3/4 teaspoon salt, and 1/2 teaspoon red-pepper flakes; set aside.
  2. Heat 1 tablespoon oil in a 12-inch nonstick skillet over high heat. In two batches, cook steak until lightly browned, turning once, about 2 minutes per batch. Transfer to a plate.
  3. Add remaining teaspoon oil to pan along with garlic and whites 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, over rice and sprinkled with red-pepper flakes, if desired.

Tim's Rating: 8/10
Liz's Rating: 8.5/10


WeezerMonkey said...

You're more like my mother's daughter than I am. ;)

Joelen said...

This looks great! Stir fries are such a comforting dish for me since I had it at least twice a week growing up!

Cate said...

Ooh I always love getting more ideas for flank steak!

Dunc said...

Hi Liz,

I know that obviously you're not blogging right now, but thought this might be the best way to get a message to you - just wanted to say that I'm thinking of you and Tim and your FIL during this time. Stay strong.