Beef and Scallion Stir-Fry
- SERVES
- 4
- PREP
- 15 Min
- COOK TIME
- 10 Min
This reminds us of a popular beef dish we used to order at our favorite Asian restaurant. Once we learned how easy it is to make at home, we haven't been back since!
What You'll Need
- 1 1/2 bunches scallions, cut into 2-inch pieces
- 1 pound top round steak (see Note)
- 3 tablespoon cornstarch, divided
- 3 tablespoon lite soy sauce
- 2 tablespoon vegetable oil
- 1 teaspoon sesame oil (optional)
- 1 medium-size red bell pepper, thinly sliced
- 1 cup beef broth
- 2 tablespoon rice wine vinegar
- 1/4 to 1/2 teaspoon crushed red pepper
- Peanuts (optional)
- Sliced scallions (optional)
What to Do
- Place scallion pieces in a large bowl. Cut steak across grain into thin slices, and add to scallions in bowl. Sprinkle with 2 tablespoons cornstarch and soy sauce, tossing to coat.
- Heat vegetable oil and, if desired, sesame oil in a large nonstick skillet over medium-high heat. Add beef mixture and red bell pepper in 2 batches, and saute each batch 3 minutes or until beef is done and bell pepper is crisp-tender.
- Whisk together beef broth, vinegar, crushed red pepper, and remaining 1 tablespoon cornstarch. Add to beef mixture in skillet, and bring to a boil. Cook 1 minute or until thickened. If desired, top with peanuts and sliced scallions.
Notes
You can substitute presliced steak for the sirloin; look for it in the meat department of your grocery store. Or substitute 1 pound of boneless, skinless chicken breasts. Serve the stir-fry over warm cooked rice, if desired.