Spicedbeefstirfrywithscallionsandcilantro Recipes

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BEEF AND SCALLION STIR-FRY



Beef and Scallion Stir-Fry image

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

3/4 cup water
2 tablespoons hoisin sauce
2 tablespoons rice-wine vinegar (unseasoned)
1 tablespoon cornstarch
Coarse salt
1/2 teaspoon crushed red-pepper flakes, plus more for serving (optional)
1 tablespoon plus 1 teaspoon vegetable oil, such as safflower
1 1/4 pounds flank steak, cut diagonally across the grain into 1/2-by-3-inch strips
4 garlic cloves, minced
2 bunches scallions, trimmed, sliced crosswise 1 1/2 inches thick, white and green parts separated
Cooked rice, for serving (optional)

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.

SPICED BEEF STIR FRY WITH SCALLIONS AND CILANTRO



Spiced Beef Stir Fry With Scallions and Cilantro image

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

14 ounces filet of beef
2 tablespoons peanut oil
1 teaspoon rice wine or 1 teaspoon dry sherry
1 tablespoon soy sauce
2 ounces cilantro, leaves and stalks, roughly chopped
1 scallion, finely chopped
2 tablespoons ground cumin
2 tablespoons dried chili pepper flakes
1 tablespoon ground black pepper
1/2 teaspoon sea salt

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.

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