SCALLION BEEF RECIPE RECIPES

Name: Beef With Scallions
Total time: 10 min
Yield: 6 or more servings
Cuisine: asian
Ingredients: 3/4 pound well-trimmed flank steak; 1 tablespoon light soy sauce; 1 tablespoon Shaoxing or dry Sherry wine; 3/4 teaspoon sugar; 5 tablespoons corn, peanut or vegetable oil; 4 large cloves garlic, cut into the thinnest possible lengthwise slices; 1/4 cup fresh ginger cut into fine shreds, each about 2 inches in length; 1/4 teaspoon salt, if desired; 8 scallions, trimmed and cut crosswise into 1 1/2-inch lengths, about 1 c

BEEF WITH SCALLIONS RECIPE - NYT COOKING

Beef With Scallions Recipe - NYT Cooking image

Provided by Craig Claiborne

Total Time 10 minutes

Yield 6 or more servings

Number Of Ingredients 9

Ingredients

3/4 pound well-trimmed flank steak
1 tablespoon light soy sauce
1 tablespoon Shaoxing or dry Sherry wine
3/4 teaspoon sugar
5 tablespoons corn, peanut or vegetable oil
4 large cloves garlic, cut into the thinnest possible lengthwise slices
1/4 cup fresh ginger cut into fine shreds, each about 2 inches in length
1/4 teaspoon salt, if desired
8 scallions, trimmed and cut crosswise into 1 1/2-inch lengths, about 1 c

Steps:

Cut the flank steak crosswise in half, and place each half on a flat surface. Holding a knife or cleaver parallel to the center of the meat, cut the steak in half. Stack the halves and cut the meat crosswise into very thin shreds.
Put the meat into a mixing bowl. Blend the soy sauce, wine and sugar, and pour the mixture over the meat. Blend with the fingers.
Heat half of the oil in a wok or skillet, and when it is very hot, add the beef mixture, garlic, ginger and salt. Cook about 30 seconds over very high heat, stirring constantly. Spoon the mixture into a serving dish.
Heat the remaining oil in a wok or skillet, and add the scallions. Cook, stirring rapidly, about 20 seconds. Scatter the scallions over the beef and serve.

Nutrition Facts : @context http//schema.org, Calories 217, UnsaturatedFatContent 13 grams, CarbohydrateContent 4 grams, FatContent 16 grams, FiberContent 1 gram, ProteinContent 13 grams, SaturatedFatContent 3 grams, SodiumContent 217 milligrams, SugarContent 1 gram, TransFatContent 0 grams

BEEF AND SCALLION STIR-FRY RECIPE | MARTHA STEWART

Beef and Scallion Stir-Fry Recipe | Martha Stewart image

Hoisin sauce has a rich, sweet flavor; look for it in the Asian section of your market.

Provided by Martha Stewart

Categories Beef Recipes

Total Time 25 minutes

Prep Time 25 minutes

Number Of Ingredients 10

Ingredients

2 tablespoons hoisin sauce
2 tablespoons rice vinegar
1 tablespoon cornstarch
Coarse salt
1/2 teaspoon red-pepper flakes, plus more for serving (optional)
1 tablespoon plus 1 teaspoon 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 1 1/2 inch thick, white and green parts kept separate
White rice, for serving (optional)

Steps:

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

Nutrition Facts : FatContent 17 g, FiberContent 1 g, ProteinContent 31 g

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