Scallion Beef Stir Fry Food

BEEF AND SCALLION STIR-FRY

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.

BEEF AND SCALLION STIR-FRY

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.

SCALLION BEEF STIR FRY (葱爆牛肉)

Steps:

• Combine the beef, Shaoxing wine, and salt in a medium-sized bowl. Mix well with your hands. Add the cornstarch and mix again, until all the ingredients are evenly coated.
• Mix the sauce ingredients together in a medium-sized bowl and set aside.
• Heat the oil in a large nonstick skillet over medium-high heat until hot. Add the beef and spread it out as much as you can without overlapping (*Footnote 3). Let cook without touching for 30 seconds, or until the bottom is lightly browned. Flip and cook the other side for another 30 seconds, until the surface is cooked but the inside is still a bit pink. Transfer the beef to a plate and set aside.
• If your pan does not have any oil left, drizzle a bit more oil into it. Add the dried chili peppers and garlic. Stir a few times until the chili pepper turns dark.
• Add the scallions. Stir and cook for 30 seconds, until the scallions start to soften. If you are using regular leeks, you might need to cook them a bit longer.
• Add back the beef and pour in the sauce. Stir and cook until the sauce has thickened, 1 minute or so. Immediately transfer everything to a big plate. Serve hot as a main dish.

BEEF WITH SCALLIONS, TOMATO, AND GINGER

Steps:

• Cut the beef against the grain into thin strips about 2 inches long (by 1/4-inch thick). In a large bowl, whisk together the sherry, soy sauce, sesame oil, cornstarch, and sugar. Add the beef and mix well. Set aside.
• Preheat a large non-stick skillet over high heat. Add 1 tablespoon of the oil and heat until very hot. Add the scallion whites and beef mixture to the skillet, arrange it in a single layer, and cook, without stirring, until well-browned on the bottom and still pinkish inside, about 1 minute. (It is key to only partially cook the meat at this stage, since it will be finish cooking later in the sauce.) Transfer to a bowl.
• Return the skillet to the heat and add the remaining oil. Add the ginger and cook, stirring, until fragrant, about 30 seconds to 1 minute (only a few seconds if using young ginger). Add the scallion greens and tomatoes and cook until slightly softened and saucy, and tomato skin begins to wrinkle, about 1 minute. Return the beef and any collected juice to the skillet, add the hoisin sauce, and cook, stirring, until thick, about 30 seconds more. Season, to taste. Transfer to a serving platter and serve immediately with rice.

CHILI BEEF STIR-FRY WITH SCALLIONS AND SNOW PEAS

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.

BEEF WITH SCALLIONS

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.

SPICED BEEF STIR FRY WITH SCALLIONS AND CILANTRO

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

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.

BEEF AND SCALLION STIR-FRY

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.