Hands-On Time: 15 minutes
Total Time: 30 minutes
Yield: Serves 4
1 pound flank steak, cut into bite-sized slices
1 tablespoon light soy sauce
1 tablespoon Chinese rice wine or dry sherry
11/2 teaspoons cornstarch
2 tablespoons vegetable oil
2 cloves garlic, peeled and minced
2 medium scallions, chopped and divided
1/4 cup hoisin sauce
1/2 teaspoon ground black pepper
1. Place beef in a medium bowl and add soy sauce, rice wine or sherry, and cornstarch. Marinate for 15 minutes.
2. Heat a wok or medium skillet over medium-high heat until it is nearly smoking. Add oil. When oil is hot, add garlic and half the scallions. Stir-fry for 10 seconds.
3. Add beef and stir-fry for 1 minute.
4. Add hoisin sauce and bring to a boil. Stir-fry for 1 additional minute until beef is cooked. Season with black pepper. Serve hot and garnish with remaining scallions.
Per Serving: Calories: 310 | Fat: 17 g | Saturated fat: 5 g | Cholesterol: 50 mg | Sodium: 350 mg | Total carbohydrates: 8 g | Dietary fiber: 1 g | Sugars: 5 g | Protein: 30 g