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Beef and Ginger Stir-Fry

Source of Recipe

Bon Appétit, September 2019


Recipe Introduction

"Want to become 1,000 percent more efficient in the kitchen? Take a cue from restaurant chefs and set up all of your mise en place—that would be your ingredients, sliced and measured out—before you start cooking. You'll go from raw ingredients to a glossy stir-fry in the time it takes to make a pot of rice. How convenient."

Recipe Link: https://tinyurl.com/beefgingerstirfry

List of Ingredients

â—¦ 1 pound skirt steak, trimmed, sliced against the grain into ¼-inch-thick strips, patted dry
â—¦ 1 teaspoon sugar
â—¦ 1 teaspoon toasted sesame oil
â—¦ 1 teaspoon plus 1 tablespoon soy sauce
â—¦ 1 teaspoon kosher salt, plus more
â—¦ 1 tablespoon vegetable oil
â—¦ 1 medium sweet onion, sliced into ½-inch-thick rounds
â—¦ 1 3-inch piece ginger, peeled, very thinly sliced
â—¦ Freshly ground black pepper
â—¦ 3 tablespoons unsalted butter, cut into pieces
â—¦ 1 tablespoon fresh lemon juice
â—¦ Cooked rice (for serving)


Recipe

Toss steak in a medium bowl with sugar, sesame oil, 1 teaspoon soy sauce, and 1 teaspoon salt to coat and let sit 20 minutes.

Place a large skillet over high heat. Pour in vegetable oil and swirl to coat bottom of pan. The oil should be simmering and you should see some wisps of smoke—if it's not hot enough, the meat will steam instead of getting deeply browned.

Add steak to skillet in an even layer (it's okay to crowd it a bit) and cook, undisturbed, until brown around the edges, about 2 minutes. Turn steak over and add onion, ginger, lots of pepper, and â…“ cup water. Cook, tossing often, until onion is just tender and ginger is softened, about 2 minutes.

Remove skillet from heat and add butter, lemon juice, and remaining 1 tablespoon soy sauce. Toss until butter is melted and coats steak. Taste and season with more salt if needed.

Divide rice among bowls and top with beef stir-fry.

Makes 4 servings