Prep 25 mins
Cook 25 mins
From Everyday Food magazine vol.#22
- 2 tablespoons hoisin sauce
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- coarse salt
- 1⁄2 teaspoon red pepper flakes, plus more for serving (optional)
- 1 tablespoon vegetable oil, plus
- 1 teaspoon vegetable oil
- 1 1⁄4 lbs flank steaks, cut diagonally across the grain into 1/2-by-3-inch strips
- 4 garlic cloves, minced
- 2 bunches scallions, sliced crosswise 1-1/2 inch thick, white and green parts kept separate
- hot cooked rice
- In a small bowl, whisk together 3/4 cup water, hoisin sauce, vinegar, cornstarch, 3/4 teaspoons salt, and 1/2 teaspoons pepper flakes; set aside.
- Heat 1 tablespoons 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 sprinkle with pepper flakes, if desired.