Description
Spicy scallions and perfectly stir-fried beef, coated in a savory sauce.
Better than takeout!
Ingredients
Units
Scale
- 1 pounds (454 g) flank steak
- 2 teaspoons oil
- 1 teaspoon soy sauce
- 1 tablespoon cornstarch
- 0.5 teaspoons sesame oil
- 2 tablespoons soy sauce
- 2 teaspoons hoisin sauce
- 1 teaspoon hot water
- 0.125 teaspoons white pepper
- 3 tablespoons cornstarch
- 1 tablespoon fresh ginger
- 0.25 cups (60 ml) vegetable or canola oil
- 4-6 scallions
- 2 tablespoons Shaoxing wine
Instructions
- Marinate the Beef: In a medium bowl, combine thinly sliced flank steak with 2 teaspoons oil, 1 teaspoon soy sauce, and 1 tablespoon cornstarch. Stir to coat evenly. Let marinate at room temperature for 30 minutes.
- Prepare the Sauce: In a small bowl, whisk together ½ teaspoon sesame oil, 2 tablespoons soy sauce, 2 teaspoons hoisin sauce, 1 teaspoon hot water, and 1/8 teaspoon white pepper. Set aside.
- Coat the Beef with Cornstarch: Spread the marinated beef on a plate and sprinkle 3 tablespoons cornstarch over it. Toss to coat evenly. Shake off excess cornstarch.
- Sear the Beef: Heat your wok over high heat until smoking. Pour in ¼ cup oil and swirl to coat. Add beef in a single layer and sear one side for 30 seconds without stirring. Flip and sear another 30 seconds. Transfer to a plate.
- Stir-Fry the Ginger and Scallions: Turn heat to medium-low and discard excess oil, leaving about 2 tablespoons. Add julienned ginger and stir-fry for 15 seconds. Turn heat back to high, add white portions of scallions and stir-fry quickly. Add 1 tablespoon Shaoxing wine to deglaze.
- Add the Beef and Sauce: Return seared beef and green portions of scallions to the wok. Stir-fry for 30 seconds. Pour in prepared sauce and stir-fry for 1-2 minutes until sauce reduces and clings to the beef.
- Finish with Shaoxing Wine: Spread the remaining 1 tablespoon of Shaoxing wine around the wok. Toss to coat, then turn off the heat.
- Serve: Plate immediately. Garnish with fresh scallions or sesame seeds if desired. Serve with steamed rice.
Notes
- For optimal tenderness, use a very sharp knife to thinly slice the flank steak against the grain.
- To adjust the spice level, add more or less hot water to the sauce; less water intensifies the flavor.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in a skillet or microwave.
- Prep Time: 20 minutes
- Marinating Time: 30 mins
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 450
- Sugar: 5
- Sodium: 800
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 18
- Trans Fat: 0g
- Carbohydrates: 40
- Fiber: 4
- Protein: 35
- Cholesterol: 80