Beef With Scallions
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¾pound well-trimmed flank steak
- 1tablespoon light soy sauce
- 1tablespoon Shaoxing or dry Sherry wine
- ¾teaspoon sugar
- 5tablespoons corn, peanut or vegetable oil
- 4large cloves garlic, cut into the thinnest possible lengthwise slices
- ¼cup fresh ginger cut into fine shreds, each about 2 inches in length
- ¼teaspoon salt, if desired
- 8scallions, trimmed and cut crosswise into 1½-inch lengths, about 1 c
Nutritional analysis per serving (6 servings)
216 calories; 16 grams fat; 3 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 13 grams protein; 217 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
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.
Private Notes
Comments
Easy, but not very good. It all depends, I suppose, on the flavor of the steak, since the marinade does nothing. I'd look elsewhere.
Followed this to replicate an old recipe I have lost. LOVE the ease of it. Note: ten minutes begins after the chopping/slicing is complete! Also, serves three to four. I sliced my grass-fed flank steak into one-quarter inch slices and finished cooking while still medium rare. Could have added a TON more scallion tops, as they shrink pretty quickly. Available S&P and low sodium soy sauce at table added a little more oomph! great recipe to finish off if dinner time is uncertain.
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