Beef and Scallion Stir-Fry

by Lana Stuart on June 15, 2010 · 10 comments

Beef and Scallion Stir-Fry

Whew! What a busy week we’ve had so far. A and Mag got here on Saturday and we’ve been non-stop ever since. We have lots more planned and I’ll have photos of all the fun posted as soon as I have some time to process them.

In the mean time, I’m just going to give you a simple, quick recipe for Beef and Scallion Stir Fry. The recipe is so quick that if you put the rice on to cook, by the time it’s ready the stir-fry will be as well.

This Beef and Scallion Stir Fry recipe is from Martha Stewart Everyday Food. I have the two Everyday Food cookbooks and use the web site often to get ideas for meals or complete recipes. All the recipes I’ve used from there have been easy and, most importantly, very good. And the cookbooks are inspirational for the photography alone. Just gorgeous.

3/4 cup water
2 tblsp. hoisin sauce
2 tblsp. rice vinegar
1 tblsp. cornstarch
3/4 tsp. coarse salt
1/2 tsp. red pepper flakes
1 tblsp. plus 1 tsp 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, white and green parts separated
White rice, for serving

Sliced beef for beef and scallion stir-fry

Prepare the flank steak. Cut the steak into two pieces, each piece about 3 inches wide. Then cut diagonally across the grain into 1/2 inch slices. Set aside.

Prepping scallions and garlic for beef and scallion stir-fry

Prepare the scallions and garlic and set aside.

Hoisin mix for beef and scallion stir-fry

In a small bowl, whisk together water, hoisin sauce, vinegar, cornstarch, salt and red pepper flakes. Set aside.

Browning beef strips for beef and scallion stir-fry

Heat 1 tblsp 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.

Beef and scallion stir-fry last step

Add the remaining teaspoon of oil to the pan along with garlic and whites of scallions. Cook, tossing often, until fragrant, about 1 minute. Whisk the hoisin mixture to combine and add to the pan along with the scallion greens. Return meat to pan; cook, tossing to coat steak with sauce, 1 minute.

Remove from heat. Serve immediately over rice. Sprinkle with additional red pepper flakes if desired.

Enjoy!

Beef and Scallion Stir-Fry

Rating: 51

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Beef and Scallion Stir-Fry

A fantastic savory stir-fry with sliced beef and scallions.

Ingredients

  • 3/4 cup water
  • 2 tblsp. hoisin sauce
  • 2 tblsp. rice vinegar
  • 1 tblsp. cornstarch
  • 3/4 tsp. coarse salt
  • 1/2 tsp. red pepper flakes
  • 1 tblsp. plus 1 tsp 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, white and green parts separated
  • White rice, for serving

Instructions

  1. Prepare the flank steak. Cut the steak into two pieces, each piece about 3 inches wide. Then cut diagonally across the grain into 1/2 inch slices. Set aside. Prepare the scallions and garlic and set aside. In a small bowl, whisk together water, hoisin sauce, vinegar, cornstarch, salt and red pepper flakes. Set aside.
  2. Heat 1 tblsp 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 the remaining teaspoon of oil to the pan along with garlic and whites of scallions. Cook, tossing often, until fragrant, about 1 minute. Whisk the hoisin mixture to combine and add to the pan along with the scallion greens.
  4. Return meat to pan; cook, tossing to coat steak with sauce, 1 minute. Remove from heat. Serve immediately over rice. Sprinkle with additional red pepper flakes if desired.

Notes

All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.

http://www.lanascooking.com/2010/06/15/beef-and-scallion-stir-fry/

–Recipe from Martha Stewart Everyday Food

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{ 10 comments… read them below or add one }

1 jenn (Bread + Butter) June 16, 2010 at 4:39 am

Delicious stir-fry!!! I do the cook rice and the other dish at the same time, too. :) Take care of two things at once. :)

Reply

2 Wenderly June 16, 2010 at 8:52 am

It’s only 8:50 a.m. as I’m reading this and boy, oh boy, could I go for it even for breakfast right this very minute! :)

Reply

3 sippitysup June 16, 2010 at 3:46 pm

The pics arte so thorough! I feel like I am in the same room as you. GREG

Reply

4 Lana June 19, 2010 at 9:42 am

Thank you, Greg! I do try to make the photos instructional so that inexperienced cooks can be successful with the recipes I post.

Reply

5 sensiblecooking June 17, 2010 at 1:11 pm

That really is yummy and quick.

Reply

6 Arnold June 19, 2010 at 6:35 am

This looks delicious. I had no idea what hoisin sauce was but Google took care of that problem. I will have to start looking to see if this sauce is available here in my neck of the woods. Do you maybe know of any substitute I could use in the meantime?

Reply

7 Lana June 19, 2010 at 9:41 am

Arnold, I don’t know of a substitute for hoisin, but I’ve seen recipes on the internet for making your own. Just Google “hoisin sauce recipe” and you’ll see several. If your grocery has an ethnic or international foods section, that is probably where you’ll find hoisin. It’s common in a lot of Asian recipes.

Reply

8 Arnold June 19, 2010 at 9:52 am

Thanks, I will go looking.

Reply

9 Megan June 20, 2010 at 9:18 pm

I’ve only made a chicken stir fry before but that will have to change. This sound awesome!

Reply

10 Cheryl W. June 26, 2010 at 9:44 pm

I am definitely going to try this recipe. I think I am going to add a little broccoli to it though because I love broccoli.

Reply

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