real life test kitchen: beef and scallion stir-fry

Asian food is a cuisine I have yet to master. Though I dip my toe into Thai, Indian and Korean, Chinese has been off the books so far. This insanely easy beef and scallion stir-fry recipe from Everyday Food a few years back reminds me of the takeaway dinners I used to have delivered to my door in Manhattan — minus the MSG of course. It only takes 25 minutes to make, and the ingredients are common for most pantries. We were pleased enough with the results that I am going to add it my rotation. Now, all I need is a recipe for cashew chicken, and our palettes will be complete! Here’s my take on the recipe, below.

Beef and Scallion Stir-Fry


2 tbls hoisin sauce
2 tbls rice vinegar
1 tbl cornstarch
1/2 tsp red-pepper flakes, plus more for serving (optional)
1 tbl plus 1 teaspoon vegetable oil
1 lb flank steak, cut diagonally across the grain into bite-size thin strips
4 garlic cloves, minced
2 scallions, sliced crosswise into 1 1/2 inch long pieces, white and green parts kept separate
Cooked white rice, for serving


1.In a small bowl, whisk together 3/4 cup water, hoisin sauce, vinegar, cornstarch, 3/4 tsp salt, and 1/2 tsp dash of red-pepper flakes; set aside.
2. Heat 1 tbl 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 oil to pan along with garlic and whites of scallions. Cook, tossing often, until fragrant, about a minute. Add to pan along with scallion greens.
4. Return meat to pan; cook, tossing to coat steak with sauce, for another minute. Remove from heat.
5. Serve immediately, over rice and sprinkled with red-pepper flakes, if desired.

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