Scallion Beef Stir Fry




Scallion Beef Stir Fry

This easy beef and scallion stir-fry comes together in under 15 minutes and can be served over rice or atop your favorite noodles tossed with a little fresh ginger and sesame oil.





Marinated beef
14 ounces (400 grams) short ribs
1/4 teaspoon salt
1 teaspoon cornstarch

2 tablespoons soy sauce (or tamari for gluten-free)
2 tablespoons Shaoxing wine
4 teaspoons sugar
1 teaspoon cornstarch
1/4 teaspoon white pepper powder

2 tablespoons peanut oil (or vegetable oil)
3 peppers , dried
4 cloves garlic , sliced
2 leeks , sliced (or Chinese scallions)



Step 1:    Cut beef against the grain into slices 1/8 inch (4 millimeters) thick. Add beef, salt, 2 teaspoons water, and cornstarch into a bowl. Mix well. Remove and discard the tough leaves of the leeks. Chop leeks into large pieces. Mix all the ingredients for the sauce in a small bowl. Set aside.


Step 2:    Heat oil in a large nonstick skillet (or a wok) over medium high heat until hot. Add chili pepper. Cook until the chili pepper turns dark brown.
Add garlic and spread beef over skillet. Let cook for 20 seconds without stirring. Cook and stir until both sides are slightly charred, 1 minute.  Take the beef out of the pan and set aside.



Step 3:    Add leeks to the same pan. Stir for 30 seconds. Add beef back to the pan.  Mix the sauce again to dissolve the cornstarch. Swirl starch mixture over the beef. Stir and cook until the sauce thickens, 30 seconds to 1 minute. Transfer everything to a plate. Serve warm with rice.





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Recipe Name
Scallion Beef Stir Fry
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