BEEF AND SCALLION STIR-FRY
Hoisin sauce has a rich, sweet flavor; look for it in the Asian section of your market.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 25m
Number Of Ingredients 10
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 : Fat 17 g, Fiber 1 g, Protein 31 g
SCALLION BEEF STIR-FRY
Scallion beef stir-fry, pronounced cong bao ngau in Cantonese and cong bao niu (葱爆牛) in Mandarin, is a great dish, and some good "wok hay" from a trusty carbon steel wok makes all the difference.
Provided by Bill
Categories Beef
Time 45m
Number Of Ingredients 14
Steps:
- Mix the beef with 2 teaspoons oil, 1 teaspoon soy sauce, and 1 tablespoon cornstarch. Let marinate at room temperature for 30 minutes.
- Combine the sesame oil, soy sauce, hoisin sauce, hot water, and white pepper into a small bowl; mix well and set aside. Spread the beef out on a plate, and sprinkle on 3 tablespoons of cornstarch. Toss to coat the beef lightly, shaking off any excess.
- Heat your wok until just smoking, and spread a quarter cup of oil around the wok. Add the beef and let the beef sear in the oil on one side for 30 seconds. Flip and let sear for another 30 seconds, and transfer to a plate. Turn down the heat to medium low and remove/discard the excess oil (if there is too much) leaving about 2 tablespoons of oil in the wok.
- Add the ginger and let it cook for 15 seconds until it is just caramelized. Turn up the heat to the highest setting, and add the white portions of the scallions. Quickly add 1 tablespoon of Shaoxing wine, while continuing to stir-fry to deglaze the wok.
- Next, add the beef and the rest of the scallions. Stir fry everything together for about 30 seconds, and add the sauce you prepared earlier. Continue to stir-fry. Hopefully your wok is hot enough, and you can get a nice scorch on your scallions (we say this because not all stoves can get up to the same level of BTUs!). Continue to stir-fry until the liquid has evaporated, and all of the sauce is clinging to the beef and scallions (are you drooling yet?). Spread 1 tablespoon of shaoxing wine around the perimeter of the wok. It should be sizzling and evaporate immediately; toss the dish again until the wine is cooked off to generate more wok hay. Turn off the heat, plate and serve!
Nutrition Facts : Calories 235 kcal, Carbohydrate 7 g, Protein 17 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 45 mg, Sodium 455 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
BEEF AND SCALLION STIR FRY
Another recipe from the food section of the Houston Chronicle.Feel free to add additional veggies to this stir fry!It's quick and tastey!
Provided by Leslie in Texas
Categories Meat
Time 33m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl,whisk together 3/4 cup water,hoisin sauce,vinegar,cornstarch,3/4 t. salt/ and 1/2 t. pepper flakes; set aside.
- Heat 1 T. oil in a wok or large nonstick skillet over high heat.
- In two batches, cook steak until lightly browned,turning, for about 2 minutes per batch.Transfer to a plate.
- Add remaining 1 t. oil to wok or 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 with sauce, 1 minute.
- Remove from heat and serve immediately, over rice and sprinkled with additional pepper flakes, if desired.
Nutrition Facts : Calories 333.1, Fat 16.8, SaturatedFat 5.5, Cholesterol 58.4, Sodium 220.9, Carbohydrate 13.1, Fiber 2.7, Sugar 4.3, Protein 32.2
CHILI BEEF STIR-FRY WITH SCALLIONS AND SNOW PEAS
Provided by Aida Mollenkamp
Categories main-dish
Time 25m
Yield 3 to 4 servings
Number Of Ingredients 13
Steps:
- Whisk the chili-garlic sauce, soy sauce, mirin, honey, sesame oil, and cornstarch together in a small bowl and set aside. Cut the beef lengthwise along the grain into 3 or 4 (2-inch) wide pieces. Slice each piece of beef across the grain into paper thin pieces, about 1/8-inch thick. Pat the beef dry and season well with salt and pepper, to taste.
- Heat 1 tablespoon of the oil in a medium nonstick skillet over high heat just until smoking. Add the beef and cook, stirring rarely, until well browned, about 4 to 5 minutes. Remove to a plate.
- Return the skillet to the stove over medium-low heat. Add the remaining 1 tablespoon of oil, half of the scallions, the garlic, and the ginger, and cook until just fragrant and starting to color, about 30 seconds. Stir in the snow peas, and cook, stirring occasionally, until bright green, about 2 minutes. Whisk in the chili-garlic sauce mixture, then remove the pan from the heat, and add the beef and accumulated juices. Toss to coat and transfer to a serving platter. Serve immediately sprinkled with remaining scallions.
Nutrition Facts : Calories 436 calorie, Fat 20.5 grams, SaturatedFat 4 grams, Cholesterol 50 milligrams, Sodium 1162 milligrams, Carbohydrate 21 grams, Fiber 4 grams, Protein 37 grams, Sugar 12 grams
BEEF AND SCALLOPS
Make and share this Beef and Scallops recipe from Food.com.
Provided by Parsley
Categories One Dish Meal
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a skillet or wok, heat peanut oil on med-high heat until almost smoking. Add garlic, sliced beef and broccoli flowerets; stir fry for 1-2 minutes.
- Stir in scallops and scallions, and stir-fry for about 1-2 minutes.
- Add water, soy sauce, hoisin sauce, sugar, ginger, red pepper flakes, salt, and white pepper.
- Stir-fry for another 2-3 minutes or until scallops are opaque and broccoli is crisp-tender.
- If desired, serve over hot cooked rice or noodles.
Nutrition Facts : Calories 405, Fat 17.6, SaturatedFat 5.3, Cholesterol 104.6, Sodium 1481, Carbohydrate 18.9, Fiber 4.5, Sugar 5.3, Protein 43.5
SPICED BEEF STIR FRY WITH SCALLIONS AND CILANTRO
This is a very spicy dish, if you prefer a milder taste, simply halve the quantities of coating. you can also serve this into warmed flatbreads or tortilla wraps.
Provided by English_Rose
Categories < 15 Mins
Time 15m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Prepare the fillet of beef by hammering it with a meat cleaver or the side of a chinese meat cleaver.
- Slice into wafer thin slices.
- Mix all the ingredients for the spicy coating on a plate. Coat the beef in the spice mix.
- Heat a wok or pan over a high heat and add the peanut oil.
- Add the beef and stir fry for less than one minute until browned and tender. As the beef starts to cook, add the rice wine and season with the soy sauce and a pinch of salt.
- Take off the heat, stir in the cilantro and scallion and serve immediately.
BEEF AND SCALLION STIR-FRY
Make and share this Beef and Scallion Stir-fry recipe from Food.com.
Provided by lets.eat
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, whisk together 3/4 cup water, hoisin sauce, vinegar, cornstarch, 3/4 teaspoons salt, and 1/2 teaspoons pepper flakes; set aside.
- Heat 1 tablespoons 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 sprinkle with pepper flakes, if desired.
Nutrition Facts : Calories 332.4, Fat 16.7, SaturatedFat 5.5, Cholesterol 58.4, Sodium 220.8, Carbohydrate 12.9, Fiber 2.6, Sugar 4.3, Protein 32.2
BEEF & SCALLOP STIR-FRY
Make and share this Beef & Scallop Stir-Fry recipe from Food.com.
Provided by Dancer
Categories Meat
Time 11m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in wok or large skillet until almost smoking.
- Add garlic and beef, then scallops, and stir-fry about 30 seconds.
- Add remaining ingredients and stir-fry beef and scallops another 20 to 30 seconds.
Nutrition Facts : Calories 895.4, Fat 87.7, SaturatedFat 34.7, Cholesterol 132.8, Sodium 950.4, Carbohydrate 5.4, Fiber 0.9, Sugar 0.8, Protein 20.2
BEEF AND SCALLION STIR-FRY
Crisp scallions provide the vegetable base for this tasty stir-fry. If the scallions are particularly thick, cut the white parts in half lengthwise; they will cook through more quickly.
Yield serves 4
Number Of Ingredients 11
Steps:
- In a small bowl, whisk together the water, hoisin sauce, vinegar, cornstarch, 3/4 teaspoon salt, and 1/2 teaspoon red-pepper flakes.
- 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.
- 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.
- Return meat to pan; cook, tossing to coat steak with sauce, 1 minute. Remove from heat. Serve immediately over rice and sprinkled with more red-pepper flakes, as desired.
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