Stir-Fried Beef with Scallions

Name: Stir-Fried Beef with Scallions
Yield: Makes: 4 servings
Ingredients: Salt and freshly ground black pepper; 2 tablespoons rice vinegar; 1 tablespoon soy sauce; ¼ teaspoon dried lemon peel; 1 teaspoon sugar; 1 tablespoon Oriental sesame or vegetable oil; 4 cups mung bean sprouts, 1 head shredded romaine lettuce or escarole (4 cups), or 2 cups leftover steamed vegetables; 1 bunch scallions (green onions); 1 pound beef sirloin or flank steak or 2 cups leftover pork, lamb, or beef roast cut in strips (see step 1); 1 clove garlic

Preparation info

Makes:
4
servings

Difficulty
Easy

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.

Ingredients

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

Dinner
Main course

Method

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.
Heat