Steak and Scallion Stir Fry
The scallions turn slightly sweet, and compliment the hearty but tender slices of beef. This is a scrumptious and easy way to stretch a steak!
Servings: 4
Ingredients
- 1.5 lbs of flank steak cut on a diagonal, against the grain into ½” thick slices
- 2 bunches of scallions white & green parts separated, cut into 2” pieces
- 4 cloves of garlic minced
- 1 cup thinly sliced mini bell peppers optional
- Salt and pepper to taste
- Vegetable or Canola oil for the pan
For the Sauce:
- ¾ cup water
- ½ teaspoon Kosher salt
- 2 tablespoons oyster sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon cornstarch
- ½ teaspoon crushed red pepper flakes
Instructions
- In a measuring cup, mix together the water, oyster sauce, lime juice, cornstarch, salt, and red pepper flakes. Mix well until the cornstarch is dissolved.
- In a large pan or wok, heat some oil on high. If your steak slices are really long, cut them down into about 3" pieces. Pat the pieces of steak dry with a paper towel. When the pan is hot, sear the meat in 2 or 3 batches, so that you don’t overcrowd the pan and steam the meat. Sprinkle each batch lightly with salt and pepper and cook for about 2 minutes total, or just until browned and almost cooked through. Transfer to a plate.
- Add more oil to the pan, along with the scallion whites and garlic. Saute together, for about 1 minute. Whisk the sauce one more time, and add it to the pan. Cook the sauce, while scraping the bottom of the pan with a wooden spoon or spatula, to pick up the brown bits. When the sauce comes to a bubble, add back the steak, along with the peppers and scallion greens. Toss and cook for 1 minute more. Remove from the heat and serve with rice.