Beef with Scallions, Tomato, and Ginger Recipe

Name: Beef with Scallions, Tomato, and Ginger
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound flank steak, very cold (See Cook's Note.); 2 tablespoons dry sherry; 2 tablespoons soy sauce; 2 teaspoons dark sesame oil; 1 1/2 teaspoons cornstarch; 1 teaspoon sugar; 2 tablespoons vegetable oil; 1 bunch scallions, cut into 2-inch long pieces, whites and greens kept separate; 2 -inch piece fresh ginger, peeled and chopped (preferably young ginger), (See Cook's Note.); 1 pound ripe tomatoes, cut into large chunks (into 8ths) (about 3 to 4 medium tomatoes); 1 tablespoon hoisin sauce, mixed with 1 tablespoon water; Steamed rice, for serving

Servings: persons

1 pound flank steak, very cold (See Cook's Note.)
2 tablespoons dry sherry
2 tablespoons soy sauce
2 teaspoons dark sesame oil
1 1/2 teaspoons cornstarch
1 teaspoon sugar
2 tablespoons vegetable oil
1 bunch scallions, cut into 2-inch long pieces, whites and greens kept separate
2 -inch piece fresh ginger, peeled and chopped (preferably young ginger), (See Cook's Note.)
1 pound ripe tomatoes, cut into large chunks (into 8ths) (about 3 to 4 medium tomatoes)
1 tablespoon hoisin sauce, mixed with 1 tablespoon water
Steamed rice, for serving

1
Cut the beef against the grain into thin strips about 2 inches long (by 1/4-inch thick).
2
In a large bowl, whisk together the sherry, soy sauce, sesame oil, cornstarch, and sugar.
3
Add the beef and mix well.
4
Set aside.
5
Preheat a large non-stick skillet over high heat.
6
Add 1 tablespoon of the oil and heat until very hot.
7
Add the scallion whites and beef mixture to the skillet, arrange it in a single layer, and cook, without stirring, until well-browned on the bottom and still pinkish inside, about 1 minute.
8
(It is key to only partially cook the meat at this stage, since it will be finish cooking later in the sauce.)
9
Transfer to a bowl.
10
Return the skillet to the heat and add the remaining oil.
11
Add the ginger and cook, stirring, until fragrant, about 30 seconds to 1 minute (only a few seconds if using young ginger).
12
Add the scallion greens and tomatoes and cook until slightly softened and saucy, and tomato skin begins to wrinkle, about 1 minute.
13
Return the beef and any collected juice to the skillet, add the hoisin sauce, and cook, stirring, until thick, about 30 seconds more.
14
Season, to taste.
15
Transfer to a serving platter and serve immediately with rice.
16
Cook's Note: Slicing meat thinly can sometimes be difficult.
17
To make it easier to slice, chill it in the freezer until just firm.
18
Young ginger has a pale golden skin and a bright, new flavor that isn't as assertive as its older self.

472

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound flank steak, very cold (See Cook's Note.), 2 tablespoons dry sherry, 2 tablespoons soy sauce, 2 teaspoons dark sesame oil, and more.

Yes, Beef with Scallions, Tomato, and Ginger falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef with Scallions, Tomato, and Ginger

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions