Beef and Scallion Stirfry

By stacymd23

Ingredients

• 3/4 cup water
• 2 tablespoons hoisin sauce
• 2 tablespoons rice vinegar
• 1 tablespoon cornstarch
• salt
• 1/2 teaspoon crushed red pepper
• 1 tablespoon plus 1 teaspoon veg oil
• 1 1/2 lb flank steak, cut diagonally across 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
• rice

Preparation

Step 1

1. In a small bowl, whisk together water, hoison sauce, vingear, cornstarch, 3/4 teaspoon salt, and 1/2 teaspoon red pepper.

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.

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.

4. Return meat to pan, cook; tossing to coat steak with sauce, 1 minute. Remove from heat. Serve immediately with rice and sprinkled with more red pepper