Beef and Scallops
"Posting for world tour. Nice because it's not over-sauced. Serve over hot cooked rice or noodles."
photo by Papa D 1946-2012
- Ready In:
- 20mins
- Ingredients:
- 14
- Serves:
-
4-6
ingredients
- 2 tablespoons peanut oil
- 1 teaspoon garlic clove, chopped
- 1 lb flank steak, cut into 1-inch peices
- 1 bunch broccoli, cut into flowerets
- 1 lb sea scallops
- 1⁄4 cup chopped scallion
- 1 1⁄2 tablespoons water
- 2 tablespoons light soy sauce
- 2 tablespoons hoisin sauce
- 1⁄4 teaspoon sugar
- 1⁄4 - 1⁄2 teaspoon ground ginger
- 1⁄8 teaspoon red pepper flakes
- 1⁄2 - 1 teaspoon salt
- 1⁄4 teaspoon white pepper
directions
- In a skillet or wok, heat peanut oil on med-high heat until almost smoking. Add garlic, sliced beef and broccoli flowerets; stir fry for 1-2 minutes.
- Stir in scallops and scallions, and stir-fry for about 1-2 minutes.
- Add water, soy sauce, hoisin sauce, sugar, ginger, red pepper flakes, salt, and white pepper.
- Stir-fry for another 2-3 minutes or until scallops are opaque and broccoli is crisp-tender.
- If desired, serve over hot cooked rice or noodles.
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Reviews
-
This was delicious, I had intended to switch out the broccoli for snap peas, but DH who was cooking at the time, forgot about it. So it's very good without either one! Our 4 YO also enjoyed this. It's definitely going in my keeper file. -
*Made for SSaSSy's ZWT6* This is a wonderful dish, full of flavor and texture. I did thicken up the sauce with a little cornstarch. Served over rice. Thanks. -
Made for dinner tonight and was enjoyed by all. The sauce was great. Served over rice. Made for ZWT6 - No-Nonsense Nibblers
Tweaks
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This was delicious, I had intended to switch out the broccoli for snap peas, but DH who was cooking at the time, forgot about it. So it's very good without either one! Our 4 YO also enjoyed this. It's definitely going in my keeper file.
RECIPE SUBMITTED BY
*Parsley*
United States
