A fantastic savory stir-fry with sliced beef and scallions.
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 4servings
Ingredients
¾cupwater
2tablespoonshoisin sauce
2tablespoonsrice vinegar
1tablespooncornstarch
¾teaspoonkosher salt
½teaspoonred pepper flakes
1tablespoonplus 1 tsp vegetable oil
1 ¼poundsflank steakcut diagonally across the grain into 1/2-by-3-inchstrips
4clovesgarlicminced
2scallionssliced crosswise, white and green parts separated
4cupssteamed white ricefor serving
Instructions
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.
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.
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.