Steak and Scallion Rice Cake Stir-Fry

• servings: 4 servings
• active time: 25 minutes
• total time: 35 minutes

Ingredients

12 oz. sirloin steak (340g, sliced)

3 tablespoons oil (divided)

1/2 tablespoon cornstarch

1 teaspoon light soy sauce

4 thin slices ginger (finely julienned)

3 scallions (cut into 2-inch pieces)

1 pound rice cakes (450g)

2 tablespoons shaoxing wine

1 tablespoon dark soy sauce

1 tablespoon light soy sauce

1/2 teaspoon sesame oil

1/4 teaspoon salt (or to taste)

1/4 teaspoon granulated sugar

Directions

Marinate the beef with 1 tablespoon oil, cornstarch and 1 teaspoon light soy sauce and set aside for 15 minutes. Heat 2 tablespoons of oil in your wok over high heat. Once it's smoking, add the beef and sear for a minute before setting aside on a plate. Add the ginger to the wok, and when it starts to brown, add the scallions and give everything a stir. Pour in the rice cakes and stir-fry for 1-2 minutes.

Spread the Shaoxing wine around the perimeter of the wok and cover the wok immediately. Cook, covered, for 2 minutes. Add the beef, 1 tablespoon each of dark soy sauce and light soy sauce, sesame oil, salt and sugar. Toss together for about 2 minutes. The rice cakes should be tender but still a bit chewy. If not, cover the wok and cook a little longer.

Nutrition

• Calories: 497 kcal
• Total Fat: 16 g
• Saturated Fat: 2 g
• Unsaturated Fat: 1 g
• Trans Fat: 1 g
• Cholesterol: 52 mg
• Sodium: 761 mg
• Total Carbohydrate: 61 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 24 g