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Easy Beef Stir Fry
Serves 4 |
A little spicy, a little sweet, all together tasty.
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Ingredients:
| 1 tablespoon cornstarch |
| 1/2 teaspoon red pepper flakes, more for serving |
| 2 tablespoons rice vinegar |
| 2 tablespoons hoisin sauce |
| 3/4 cup water |
| 3/4 teaspoon coarse salt |
| 1 tablespoon vegetable oil, plus 1 teaspoon |
| 1 1/4 lb. flank steak, cut diagonally across the grain into 1/2" by 3" strips |
| 2 scallions, sliced crosswise 1 1/2" thick, white and green parts separated |
| 4 cloves garlic, minced |
| White rice, cooked |
| 2 bell peppers, sliced into strips |
Directions:
- Whisk together cornstarch, red pepper flakes, vinegar, hoisin sauce, water, and salt; set mixture aside.
- Set a 12" nonstick skillet over high heat. Heat 1 tablespoon oil then cook steak, in two batches, for about 2 minutes per batch, until lightly browned, turning once. Transfer browned steak to a plate.
- Add remaining oil, bell peppers, scallion whites and garlic to skillet. Cook for about 1 minute, tossing often, until fragrant. Whisk cornstarch mixture once again then add to skillet, along with scallion greens.
- Return steak to skillet; toss to coat steak with sauce and cook for 1 minute. Remove from heat then serve immediately over cooked rice. Sprinkle with red pepper flakes.
| Course: | Dinner |
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