Beef and Scallion Stir Fry

• 2 tablespoons hoisin sauce
• 2 tablespoons rice vinegar
• 1 tablespoon cornstarch
• coarse salt, to taste
• 12 teaspoon red pepper flakes, plus more for serving, if desired
• 1 tablespoon vegetable oil, divided
• 1 teaspoon vegetable oil, divided
• 1 14 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 inches long, white and green parts kept separate
• white rice, for serving

1. In a small bowl,whisk together 3/4 cup water,hoisin sauce,vinegar,cornstarch,3/4 t. salt/ and 1/2 t. pepper flakes; set aside.
2. Heat 1 T. oil in a wok or large nonstick skillet over high heat.
3. In two batches, cook steak until lightly browned,turning, for about 2 minutes per batch.Transfer to a plate.
4. Add remaining 1 t. oil to wok or pan along with garlic and whites of scallions.
5. Cook, tossing often,until fragrant, about 1 minute.
6. Whisk hoisin mixture to combine, add to pan along with scallion greens.
7. Return meat to pan; cook, tossing to coat with sauce, 1 minute.
8. Remove from heat and serve immediately, over rice and sprinkled with additional pepper flakes, if desired.

hoisin sauce, rice vinegar, cornstarch, salt, red pepper, vegetable oil, vegetable oil, flank steaks, garlic, bunches scallions, white rice

Taken from www.food.com/recipe/beef-and-scallion-stir-fry-124363 (may not work)