Beef Scallop Stir Fry

Cuisine:
Course:
Skill Level:

Servings : Prep Time : Cook Time : Ready In :

Beef Scallop Stir Fry

This Beef Scallop Stir Fry is so quick and easy to prepare. Use whatever vegetables you have on hand and whip this up in about 15 minutes, or less.

Beef Scallop Stir Fry

Ingredients

  • 6 ounces large sea scallop, cleaned and cut into 3 or 4 disks
  • 4 ounces tenderloin or flank steak, sliced thinly against the grain

    1 teaspoon neutral oil (I use grapeseed oil)
  • 1 cup (about) asparagus, tough end removed, (or vegetable of choice) cut into 2 inch pieces, or in the case of broccoli, cut into florets, parboiled until crisp tender
  • 1 teaspoon minced fresh ginger
  • 1 tablespoon garlic chili sauce (NOT Garlic Black Bean Sauce)
  • 1 teaspoon Hoisin sauce
  • 2 tablespoons thinly sliced green onion tops, optional
  • 1 tablespoon toasted sesame seeds, optional

Method

Step 1

Pat the meat and scallops dry with a paper towel. Lightly salt and pepper them. Heat a large skillet or wok over high heat. When hot, add the oil along with the steak and scallop. Quickly stir fry for 1 - 2 minutes, then add the asparagus (or other veggie) along with the ginger, stir fry 1 minute or until hot, then add the tablespoon of garlic chili sauce and teaspoon of Hoisin sauce. Stir fry until combined. Do not overcook or you will have tough meat and scallop. Better undercooked than overcooked. Serve on rice; top with green onion tops and sprinkle with sesame seeds, if desired.

 

The story of Beef Scallop Stir Fry

A printer-friendly recipe card can be found at the bottom of this post

 

Beef Scallop Stir Fry

 

I first made this recipe for Beef Scallop Stir Fry when I was newly single, many many years ago, and living on my own at the beach. Having just recently become single, I was enjoying not only my freedom but my freedom from having to make “family meals”. My first husband was a definite meat and potatoes kind of guy. This dish probably would not have made it into our regular rotation, but now I was able to cook things that were not only low-cal, low-fat, but easy to make, and super easy to clean up after. After all, I had new single girl stuff to do, like meet my current husband 🙂

This recipe is so quick and easy

One of the great things about this recipe, other then the fact that it is so quick and easy, is it’s easy to make for one, two, three, or more. You just have to add more meat and scallop. The other great thing about this recipe is, you can use any vegetable you like or have sitting in the refrigerator waiting for its turn at the table. I used asparagus, but broccoli, green beans, pea pods, snap peas, these would all be delicious as well. Whatever vegetable you use, simply par-boil to crisp-tender in some water, then flash cool them in a bowl of ice water. Add them to the stir-fry at the last minute to keep their fresh crunch.

I used some beef tenderloin I had in the freezer to make this, along with large sea scallops. After removing the mussel hinge from the scallop, I sliced them into three or four disks across their horizon, depending on how thick they were. The tenderloin was also sliced thinly across the grain. Both were patted dry then lightly salted and peppered. You do want your proteins to be dry so they stir-fry, not stir-steam.

Once the scallops were sliced, the steak sliced, the asparagus par-cooked, the green onion tops sliced thinly, along with mincing about a teaspoon of fresh garlic, well, the rest is about 5 minutes of quick action.

But wait, Lindy, where is the sauce?

Now that is the super simple part. The sauce is one tablespoon of chili garlic sauce, along with one teaspoon of Hoisin sauce and; Binga Banga Boom … done. (Of course, if you are making it for more people you will want to put in a bit more of the “sauce” ingredients, but keep the proportions the same.) Top with some toasted sesame seeds, serve with some steamed Jasmine rice, a refreshing cucumber salad, and a bright Riesling or Pinot Grigio, and call it dinner.

 

Beef Scallop Stir Fry

 

Yield: 2 servings

Beef Scallop Stir Fry

Beef Scallop Stir Fry

This Beef Scallop Stir Fry is so quick and easy to prepare. Use whatever vegetables you have on hand and whip this up in about 15 minutes, or less.

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes

Ingredients

  • 6 ounces large sea scallop, cleaned and cut into 3 or 4 disks
  • 4 ounces tenderloin or flank steak, sliced thinly against the grain
  • 1 teaspoon neutral oil (I use grapeseed oil)
  • 1 cup (about) asparagus, tough end removed, (or vegetable of choice) cut into 2-inch pieces, or in the case of broccoli, cut into florets, parboiled until crisp-tender
  • 1 teaspoon minced fresh ginger
  • 1 tablespoon garlic chili sauce (NOT Garlic Black Bean Sauce)
  • 1 teaspoon Hoisin sauce
  • 2 tablespoons thinly sliced green onion tops, optional
  • 1 tablespoon toasted sesame seeds, optional

Instructions

Step 1

Pat the meat and scallops dry with a paper towel. Lightly salt and pepper them. Heat a large skillet or wok over high heat. When hot, add the oil along with the steak and scallop. Quickly stir fry for 1 - 2 minutes, then add the asparagus (or other veggie) along with the ginger, stir fry 1 minute or until hot, then add the tablespoon of garlic chili sauce and teaspoon of Hoisin sauce. Stir fry until combined. Do not overcook or you will have tough meat and scallop. Better undercooked than overcooked. Serve on rice; top with green onion tops and sprinkle with sesame seeds, if desired. 

Notes

This recipe is written for 2 but can easily be made for more

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 295Total Fat: 17gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 78mgSodium: 215mgCarbohydrates: 6gFiber: 1gProtein: 28g

Nutritional values may not be 100% accurate


You Might Also Enjoy...


Recipe Comments

  1. posted by plasterers bristol on November 21, 2016

    This sounds really nice recipe. Thanks for putting this up. Will be giving this a go.

    Simon

      Reply
  2. posted by Kate on March 21, 2018

    This is the best stir fry ever. Loved it!

      Reply

Post A Comment


Average Member Rating:

Average Member Rating

  (4.8 / 5)

4.8 5 4
Rate this recipe

4 people rated this recipe

Nutritional Info

This information is per serving.
  • Calories
    295
  • Fat
    17g (7g Sat, 7g Mono, 1g Poly)
  • Protein
    28g
  • Carbohydrates
    6g
  • Dietary Fiber
    1g
  • Cholesterol
    78mg
  • Sodium
    215mg
  • Potassium
    663mg
  • Per Serving without rice. May vary depending on meat and vegetables chosen.

Site developed especially for LindySez by Chris Geirman