Fake-out take out is one of my favorite things to make at home. Whether it’s lo mein, General Tso’s, egg rolls, a stir-fry, or just simple veggie fried rice…it’s always a hit around here! We don’t have any greasy Chinese places here on our tiny seaside island. And the one great place we do have, Saigon Village, is closed during the winter months. Counting down the days until she re-opens in the spring!
So, needless to say – I’m DIYing it on the Chinese field in the kitchen quite a bit these days. This was a new recipe that I tried last week. It was super quick, easy, and everyone really enjoyed it. I loved the tender-crisp slivers of onion and pieces of scallion mixed throughout. And the sauce! I’ll usually make my stir-fry sauces with a base of chicken stock. But the use of oyster sauce as a base produced a sauce that was rich and brown, absolutely delicious!
I served over a bed of rice with some steamed broccoli on the side. Another great bonus is it takes less than 20 minutes to cook, from start to finish. You couldn’t have take-out on the table that quickly, even if you wanted to!
Beef and Scallion Stir-Fry
1 lb flank steak, thinly sliced across the grain
1 Tbsp cornstach
1 Tbsp soy sauce
1 Tbsp mirin
3 Tbsp vegetable oil
6 stalks scallion, cut into 1-inch pieces
1 onion, sliced
4 cloves garlic, minced
For the sauce:
1/4 cup oyster sauce
1/4 cup soy sace
1/2 tsp sesame oil
2 Tbsp brown sugar
Combine the cornstarch, soy sauce, and mirin in a small bowl and whisk to combine. Add in the sliced beef and toss to combine. Let beef marinate for 10 minutes.
Heat 2 Tbsp of vegetable oil in a wok or large skillet over high heat. Add in the beef and stir fry until well browned – about 3 minutes. Remove and set aside.
Heat up the remaining oil and add onion, stir-frying for two minutes. Add in the garlic and cook until fragrant, another minute. Add the beef back into the wok and do a few quick stirs before carefully pouring in the sauce. Continue to stir-fry until the beef slices are completely cooked, then add the scallions into the wok and toss to combine.
Serve immediately over rice.
Source: adapted from Rasa Malaysia
