Ginger Scallion Beef

From the Kitchen of Fowler and Megan, modified slightly from Wok of Life.
For the beef marinade:
2 pound flank steak, sliced thinly against the grain
2 teaspoons oil
1 teaspoon soy sauce
1 tablespoon cornstarch
For the rest of the dish:
½ teaspoon sesame oil
2 tablespoons soy sauce
2 teaspoons hoisin sauce
1 teaspoon hot water
1/8 teaspoon white pepper
3 tablespoons cornstarch
1 tablespoon ginger, finely julienned
¼ cup vegetable or canola oil
3 bunches of scallions, cut into 2-inch lengths (about 4 cups)
1 tablespoons Mirin cooking wine. 

Mix the 2tsp oil, 1 tsp soy sauce and 1 tbsp cornstarch in a bowl. Slice the meat into thin squares against the grain and toss in the marinade. Let sit for 30min at room temperature. 

Combine the sesame oil, soy sauce, hoisin sauce, hot water, and white pepper into a small bowl; mix well and set aside. Dredge beef in cornstarch and place onto a plate. 

Heat large pan with a glug (about 1 tbsp) of oil in it over highest possible heat until oil begins to smoke. Add the beef and let the beef sear in the oil on one side for 30 seconds. Flip and let sear for another 30 seconds, and transfer to a plate. Be sure to not overcrowd the pan. In our large pan, we usually do two batches.  Once both batches are cooked, turn down the heat to medium low and remove/discard the excess oil (if there is too much) leaving about 2 tablespoons of oil left in the pan. 
Add the ginger and let it cook for 15 seconds until it is just caramelized. Turn back up the heat to the highest setting, and add the scallions. Cook the scallions until they are browned, about 1min. Add the beef and stir fry everything together for about 30 seconds, then add the sauce you prepared earlier. Continue to stir-fry until the liquid has evaporated, and all of the sauce is clinging to the beef and scallions. Spread 1 tablespoon of mirin cooking wine around the perimeter of the pan to deglaze the pan. It should be sizzling and evaporate immediately. Turn off the heat, plate and serve!


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