Beef and Ginger Stir-Fry
Source of Recipe
Bon App�tit, 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
◦ 1 pound skirt steak, trimmed, sliced against the grain into �-inch-thick strips, patted dry
◦ 1 teaspoon sugar
◦ 1 teaspoon toasted sesame oil
◦ 1 teaspoon plus 1 tablespoon soy sauce
◦ 1 teaspoon kosher salt, plus more
◦ 1 tablespoon vegetable oil
◦ 1 medium sweet onion, sliced into �-inch-thick rounds
◦ 1 3-inch piece ginger, peeled, very thinly sliced
◦ Freshly ground black pepper
◦ 3 tablespoons unsalted butter, cut into pieces
◦ 1 tablespoon fresh lemon juice
◦ 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 ⅓ 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
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