Stir-Fried Beef with Scallions

Preparation info
  • Makes:


    • Difficulty


Appears in
Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

  • About

Every now and then I crave beef, and in keeping with a healthy diet, I allow only 4-ounces meat per portion. Given that a 4-ounce steak looks meager on the dinner plate, I stretch it by slicing it thin and stir-frying it with a bunch of scallions and a handful of bean sprouts.


  • 1 pound beef sirloin or flank steak or 2 cups leftover pork, lamb, or beef roast cut in strips (see st


  1. Cut the steak into strips about 2 inches long and ¼ inch wide. Mince the garlic. Thinly slice the scallions including most of the green tops. Shred the lettuce if using.
  2. Heat