Beef & Scallion Stirfry

 

Ingredients:

12 to 14 oz. beef, prepared for stir fry.
2 Tbsp hoisin sauce.
2 Tbsp rice vinegar.
3/4 Cup water
3/4 Tsp on Kosher salt
1 Tbsp cornstarch.
1 Tbsp crushed red pepper.
4 Cloves of garlic.
3 Good sized scallions, cut into 1 inch lengths. Separate white from green portions.
Sufficient Olive oil.
3/4 Cup of jasmine rice.

Directions:

Mix water, hoisin sauce, vinegar, cornstarch, salt & crushed red pepper. Set aside.

Cut the beef into 1/4 inch width by 2 inch lengths. Stirfry and set aside.

Add garlic and whites of the scallion to the wok and strifry for about 1 minute or until aromatic. If it appears that the beef has diluted the oil, allow it to reduce some before going to the next step.

Whisk the hoisin mixture and add to the wok along with the greens of the scallions. Mix & allow to thicken & heat.

Return the beef to the wok, mixing it in and letting it heat up again.

When the beef is hot, serve over jasmine rice accompanied by soy sauce and hot mustard. It serves two with some leftover.

Notes:

You can increase the amount of scallions and perhaps decrease the amount of water a bit, perhaps 2/3 cup.

This can be done ordinarily with round steak, or with flank steak. The latter is more expensive, but it will add a bit more to the flavor.

I made this adding 1 tablespoon of "Spicy garlic sauce" [Or yu xiang qiezi] to the hoisin mixture. Spicy garlic sauce will improve about any stirfry, esp. the stirfry tofu.

I think that the next time I cook this, I will try to work in some baby bokchoy.