Beef and Scallion Stir-Fry

Name: Beef and Scallion Stir-Fry
Yield: serves 4
Ingredients: 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)

December 22, 2011

Crisp scallions provide the vegetable base for this tasty stir-fry. If the scallions are particularly thick, cut the white parts in half lengthwise; they will cook through more quickly.

Recipe information

Yield
serves 4

Ingredients

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)

Preparation

Step 1
In a small bowl, whisk together the water, hoisin sauce, vinegar, cornstarch, 3/4 teaspoon salt, and 1/2 teaspoon red-pepper flakes.
Step 2
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.
Step 3
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.
Step 4
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.

Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved. Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazines editors. Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.

TagsStir-Fry Scallion Onion Root Vegetable Vegetable Steak Beef Meat Main Dinner Nut Free Gluten Free Dairy Free Weeknight Meals Saute Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes