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.

4 from 2 votes

Prep Time 10

Cook Time 5

Total Time 15

Course Main Course

Cuisine Asian

Servings servings

Calories 295 kcal

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

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, 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.

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

Serving: 1gSodium: 215mgFiber: 1gCholesterol: 78mgCalories: 295kcalPolyunsaturated Fat: 8gSaturated Fat: 7gFat: 17gProtein: 28gCarbohydrates: 6g

Keyword low-calorie, low-fat, quick, scallop, stir-fry

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