BEEF AND SCALLION STIR-FRY
Hoisin sauce has a rich, sweet flavor; look for it in the Asian section of your market.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 25m
Number Of Ingredients 10
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.
Nutrition Facts : Fat 17 g, Fiber 1 g, Protein 31 g
BEEF WITH SCALLIONS, TOMATO, AND GINGER
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
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
Provided by Aida Mollenkamp
Categories main-dish
Time 25m
Yield 3 to 4 servings
Number Of Ingredients 13
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.
Nutrition Facts : Calories 436 calorie, Fat 20.5 grams, SaturatedFat 4 grams, Cholesterol 50 milligrams, Sodium 1162 milligrams, Carbohydrate 21 grams, Fiber 4 grams, Protein 37 grams, Sugar 12 grams
BEEF AND SCALLION STIR-FRY
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
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.
BEEF AND SCALLION STIR FRY
Another recipe from the food section of the Houston Chronicle.Feel free to add additional veggies to this stir fry!It's quick and tastey!
Provided by Leslie in Texas
Categories Meat
Time 33m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 333.1, Fat 16.8, SaturatedFat 5.5, Cholesterol 58.4, Sodium 220.9, Carbohydrate 13.1, Fiber 2.7, Sugar 4.3, Protein 32.2
BEEF WITH SCALLIONS
Provided by Craig Claiborne
Categories dinner, easy, quick, main course
Time 10m
Yield 6 or more servings
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 217, UnsaturatedFat 13 grams, Carbohydrate 4 grams, Fat 16 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 3 grams, Sodium 217 milligrams, Sugar 1 gram, TransFat 0 grams
SPICED BEEF STIR FRY WITH SCALLIONS AND CILANTRO
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
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.
More about "beef and scallion stir fry recipes"
SCALLION BEEF STIR FRY (葱爆牛肉) - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
5/5 (6)Total Time 15 minsCategory MainCalories 650 per serving
SCALLION BEEF STIR-FRY CHINATOWN FAVORITE - THE WOKS OF LIFE
From thewoksoflife.com
4.8/5 (9)Total Time 45 minsCategory BeefCalories 235 per serving
- Mix the beef with 2 teaspoons oil, 1 teaspoon soy sauce, and 1 tablespoon cornstarch. Let marinate at room temperature for 30 minutes.
- Combine the sesame oil, soy sauce, hoisin sauce, hot water, and white pepper into a small bowl; mix well and set aside. Spread the beef out on a plate, and sprinkle on 3 tablespoons of cornstarch. Toss to coat the beef lightly, shaking off any excess.
- Heat your wok until just smoking, and spread a quarter cup of oil around the wok. Add the beef and let the beef sear in the oil on one side for 30 seconds. Flip and let sear for another 30 seconds, and transfer to a plate. Turn down the heat to medium low and remove/discard the excess oil (if there is too much) leaving about 2 tablespoons of oil in the wok.
- Add the ginger and let it cook for 15 seconds until it is just caramelized. Turn up the heat to the highest setting, and add the white portions of the scallions. Quickly add 1 tablespoon of Shaoxing wine, while continuing to stir-fry to deglaze the wok.
BEEF AND SCALLION STIR FRY - HONEST COOKING
From honestcooking.com
Servings 4-6Category MainAuthor Woks of LifeEstimated Reading Time 4 mins
BEEF AND SCALLION STIR-FRY | MRFOOD.COM
From mrfood.com
STEAK AND SCALLION STIR-FRY RECIPE | SIDECHEF
From sidechef.com
SCALLION BEEF STIR-FRY | RECIPE CART
From getrecipecart.com
STIR-FRIED BEEF WITH GINGER AND SPRING ONIONS RECIPE
From noobcook.com
BEST STIR-FRIED GARLIC BEEF WITH SCALLIONS RECIPE - HOW TO …
From 177milkstreet.com
BEEF STIR-FRY WITH GINGER AND SCALLION (WITH 9 IMPORTANT TIPS)
From tasteasianfood.com
BEEF AND SCALLION STIR-FRY - BIGOVEN.COM
From bigoven.com
BEEF AND SCALLION NOODLES - NO RECIPES
From norecipes.com
PERFECT STIR-FRIED BEEF WITH GINGER & SCALLIONS 姜葱牛肉
From spicenpans.com
BEEF STIR-FRY WITH PAK CHOI AND SCALLION - CSA|365
From csa365.org
GINGER AND SCALLION BEEF STIR-FRY (DELICIOUS ASIAN RECIPE)
From rasamalaysia.com
ASIAN GINGER BEEF RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
ONION SCALLION BEEF (BETTER THAN CHINATOWN) - RASA MALAYSIA
From rasamalaysia.com
BEEF AND SCALLOP STIR-FRY RECIPE - SUSANNA FOO | FOOD & WINE
From foodandwine.com
BEEF AND SCALLION STIR-FRY - PREVENTION.COM
From prevention.com
BEEF AND SCALLION STIR-FRY » TIDE & THYME
From tideandthyme.com
SCALLION-GINGER BEEF & BROCCOLI RECIPE | EATINGWELL
From eatingwell.com
GINGER SCALLION BEEF STIR-FRY RECIPE - ANGEL WONG'S KITCHEN
From angelwongskitchen.com
STIR-FRIED BEEF WITH GINGER AND SCALLIONS - WASHINGTON POST
From washingtonpost.com
STIR FRY BEEF WITH SCALLIONS - RECIPE | COOKS.COM
From cooks.com
EASY CLASSIC CHINESE BEEF STIR FRY | RECIPETIN EATS
From recipetineats.com
PONZU GROUND BEEF & VEGGIE STIR-FRY MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
SCALLION GINGER BEEF AND TOFU STIR-FRY - THE WOKS OF LIFE
From thewoksoflife.com
BEEF 'N' BROCCOLI WITH CHARRED SCALLION | MYOTO RECIPE | RACHAEL RAY
From rachaelrayshow.com
STIR FRY BEEF WITH ONIONS AND SCALLIONS- THE LITTLE EPICUREAN
From thelittleepicurean.com
GARLIC BEEF STIR FRY - GUSS COOKS
From gusscooks.com
BEEF AND SCALLION STIR FRY - PLAIN.RECIPES
From plain.recipes
SCALLION BEEF STIR FRY - THERESCIPES.INFO
From therecipes.info
STIR FRY BEEF WITH GINGER AND SCALLIONS - JOYOUS APRON
From joyousapron.com
BEEF AND SCALLION STIR-FRY | KEEPRECIPES: YOUR UNIVERSAL RECIPE BOX
From keeprecipes.com
STEAK AND SCALLION STIR FRY | CHEF JULIE YOON
From chefjulieyoon.com
BEST TERIYAKI BEEF STIR-FRY RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
SIZZLING BEEF WITH SCALLIONS RECIPE - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love