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*All recipes on this blog (unless otherwise noted) are Martha Stewart's from the Everyday Food Cookbooks here and here, they are not my own. If other than this I will post links to the recipes or indicate that they are originals*

Friday, August 19, 2011

Beef Stir Fry

You can't tell me that doesn't look good!
MMMMMMMM!
Not to mention what a quick and simple meal.
The only thing that takes time is cooking the rice.
But if you like the red boxed minute rice...then this meal won't take more than 20 min.
Nice way to end a weeknight.
Reminds me of the Mongolian beef from PF Changs...
Oh man now my mouth is watering.
I love that stuff.
Ok peeps, try this and let me know what you think.  
ENJOY!

Beef and Scallion Stir-Fry
3/4 cup water
2 T hoisin sauce
2 T rice-wine vinegar
1 T cornstarch
salt
1/2 tsp crushed red pepper flakes, plus more for serving
1 T plus 1 tsp vegetable oil
1 1/4 lbs flank steak, cut diagonally across the grain
4 garlic cloves, minced
2 bunches scallions, trimmed, sliced crosswise 1 1/2 in thick, white and green parts separated 
cooked rice, for serving

In a small bowl, whisk together the water, hoisin sauce, vinegar, cornstarch, 3/4 tsp salt and 1/2 tsp red pepper flakes.
Heat 1 T oil in skillet over high.  Pat dry steak with paper towels.  In two batches, cook steak until lightly browned, turning once, about 2 min per batch.  Transfer meat to plate.
Add remaining oil to skillet along with garlic and white parts of scallions.
Cook, tossing often, until fragrant, about 1 min.  Whisk hoisin mixture to combine; add to pan along with scallion greens.
Return meat to pan; cook, tossing to coat steak with sauce, 1 min.  Remove from heat.  Serve immediately over rice and sprinkled with more red pepper flakes, as desired.
Serves 4.

Logan Rating: ****







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