Beef and Scallion Stir-Fry

• 3/4 cup water
• 2 tablespoons hoisin sauce
• 2 tablespoons rice-wine vinegar (unseasoned)
• 1 tablespoon cornstarch
• Coarse salt
• 1/2 teaspoon crushed red-pepper flakes, plus more for serving (optional)
• 1 tablespoon plus 1 teaspoon vegetable oil, such as safflower
• 1 1/4 pounds flank steak, cut diagonally across the grain into 1/2-by-3-inch strips
• 4 garlic cloves, minced
• 2 bunches scallions, trimmed, sliced crosswise 1 1/2 inches thick, white and green parts separated
• Cooked rice, for serving (optional)

1. In a small bowl, whisk together the water, hoisin sauce, vinegar, cornstarch, 3/4 teaspoon salt, and 1/2 teaspoon red-pepper flakes.
2. Heat 1 tablespoon oil in a large skillet over high.
3. Pat-dry steak with paper towels.
4. In two batches, cook steak until lightly browned, turning once, about 2 minutes per batch.
5. Transfer meat to a plate.
6. Add remaining teaspoon oil to skillet along with garlic and white parts of scallions.
7. Cook, tossing often, until fragrant, about 1 minute.
8. Whisk hoisin mixture to combine; add to pan along with scallion greens.
9. Return meat to pan; cook, tossing to coat steak with sauce, 1 minute.
10. Remove from heat.
11. Serve immediately over rice and sprinkled with more red-pepper flakes, as desired.

water, hoisin sauce, ricewine vinegar, cornstarch, salt, redpepper, vegetable oil, flank steak, garlic, bunches scallions, rice

Taken from www.epicurious.com/recipes/food/views/beef-and-scallion-stir-fry-387971 (may not work)