Beef With Scallions Recipes

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 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.

BEEF AND SCALLOPS

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.

GINGER AND SCALLION BEEF STIR-FRY

Steps:

• Put the beef in the freezer until it's half frozen.
• Cut the beef into thin slices, against the grain.
• Marinate the beef with (A) for 15 minutes.
• Remove the skin of the ginger. Slice thinly.
• Cut the scallion lengthwise into sections of about 4 cm.
• Prepare the stir-fry sauce by combining all the ingredients in the 'stir fry sauce' section of the ingredient.
• Heat up some vegetable oil in a wok.
• Saute the slices of ginger over low heat until they turn fragrant. (about 1/2 min).
• Add the white section of the scallion. Stir fry for half a minute.
• Add the sliced beef. Turn up the heat. Stir and flip the beef quickly to avoid sticking on the surface of the wok.
• When the beef is just cooked, i.e. the color changed from pinkish to brown, add the seasoning (C),
• Add the scallion. Add the Shaoxing wine. Stir-fry over high heat for 15 seconds.
• Add the sesame oil . mix and serve.

KIMCHEE BEEF SCALLION PANCAKES

Steps:

• For the kimchee beef mix: Add 2 tablespoons oil to a 12-inch cast-iron pan over medium-high heat. Once heated, add the ground beef, sprinkle with salt and pepper and begin to brown and break up the meat. Add the garlic and ginger and cook until the beef is evenly browned, about 5 minutes. Remove from the pan and spread on a sheet tray to slightly cool.
• In the same hot pan, coat with another 1 tablespoon oil and sear the kimchee until it's crispy. Add the gochujang and stir until evenly combined. Remove from the heat and add to another sheet tray to cool. Meanwhile, as everything is cooling, make the dough mix.
• For the scallion pancake dough mix: To the bowl of a stand mixer fitted with a dough hook attachment, add the flour and 2/3 of the boiling water. Turn the mixer on to stir and keep adding water until well mixed, a ball is formed and the dough is not too hot to handle. This will take 3 to 5 minutes. You may need to sprinkle a little flour if it gets too wet.
• On a floured surface, transfer and knead the dough until it becomes a smooth elastic ball, 5 to 8 minutes. Place back in the bowl and cover with a damp cloth. Allow to rest for 15 to 30 minutes at room temperature.
• For the dipping sauce: Add the kimchee juice, kimchee, soy sauce, jalapeno and scallions to a bowl and stir to combine. Add to a serving dish and set aside.
• For the pancake assembly: On a floured surface, roll out dough into a log. Cut the log into four pieces. Roll one piece into an 1/8-inch-thick circle/oval shape.
• Combine the sesame oil and grapeseed oil in a small bowl. Brush the oil over the pancake and sprinkle liberally with salt. Sprinkle a quarter each of the beef mixture, kimchi and scallions all over the dough. Make sure to press it down so it sticks into the dough. Starting with the long side nearest you, roll the dough, jelly-roll fashion, to make a tight log. Twist each end of the log in opposite direction 4 or 5 times (this will make additional pancake layers), then wrap the log around itself to make a coil, tucking the outside end beneath the coil. With a rolling pin, flatten the coil to 1/3-inch thick, dusting with flour as needed so it doesn't stick to your work surface. Roll out to a pancake. Repeat to make 4 pancakes.
• Heat a wok or 12-inch cast-iron pan over medium heat. Add grapeseed oil and swirl to coat the pan. Add the pancakes, one at a time, and cook until brown and crispy on both sides, turning once, moving and spinning the pancake for even cooking, 3 to 5 minutes per side, until golden brown and delicious.
• Sprinkle lightly with salt and cut the pancakes into wedges. Serve with the dipping sauce.

TANGERINE BEEF WITH SCALLIONS

Steps:

• Pierce the steak with a fork several times on each side. Remove a 2-inch strip of zest from the tangerine, halve the fruit and squeeze the juice into a resealable plastic bag. Add the zest, scallions, soy sauce, sesame oil, sugar, ginger, garlic, pepper flakes and 1/4 cup water to the bag and mix well. Add the meat, seal the bag and turn to coat. Refrigerate overnight.
• Preheat the broiler with a broiler pan in place. Remove the steak from the bag and reserve the marinade. Pat the meat dry and place on the preheated broiler pan. Cook, without turning, until the meat is golden brown and a thermometer inserted in the thickest part registers 130 for medium-rare, about 10 minutes. Let rest 5 to 10 minutes before slicing; reserve the drippings.
• Meanwhile, boil the marinade in a small pot over medium-high heat until slightly thickened. Stir in the orange preserves and the drippings from the meat. Slice the meat against the grain and top with scallions. Serve with the sauce.