Flavorful Green Onions

Now is the perfect time to enjoy these crisp vegetables.

They are among the most overlooked produce of spring. Though available in supermarkets year-round, these immature onions are at their peak at this time. Pick up some to add subtle flavor to your next dish; you'll be glad you did.

Beef-and-Green Onion Stir-fry

MAKES 4 SERVINGS

PREP: 15 MIN., COOK: 10 MIN.

You can substitute presliced steak for the sirloin. Look for it in the meat department of your grocery store. Serve the stir-fry over hot cooked rice, if desired.

1½ bunches green onions

1 lb. top round steak*

3 Tbsp. cornstarch, divided

3 Tbsp. lite soy sauce

1 medium-size red bell pepper, thinly sliced

2 Tbsp. vegetable oil

1 tsp. sesame oil (optional)

1 cup beef broth

2 Tbsp. rice wine vinegar

¼ to ½ tsp. crushed red pepper flakes

Peanuts (optional)

1. Thoroughly wash green onions. Remove root ends and tips of onions; cut into 2-inch pieces. Place pieces in a large bowl.

2. Cut steak across the grain into thin slices, and add to green onions in bowl. Sprinkle with 2 Tbsp. cornstarch and soy sauce, tossing to coat.

3. Sauté beef mixture and red bell pepper, in 2 batches, in hot vegetable oil and, if desired, sesame oil in a large nonstick skillet over medium-high heat 3 minutes or until beef is done and bell pepper is crisp-tender. Whisk together beef broth, vinegar, red pepper flakes, and remaining 1 Tbsp. cornstarch. Add to beef mixture in skillet, and bring to a boil. Cook 1 minute or until thickened. Top with peanuts, if desired.

*1 lb. skinned and boned chicken breasts may be substituted.

Copyright Southern Progress Corporation Mar 2007
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