STIR-FRIED BEEF WITH GINGER AND SCALLIONS
Serves: 4
1 1/2 lbs (680 g) flank steak
1/2 tsp (2.5 ml) kosher salt, or more as needed
1/2 tsp (2.5 ml) freshly ground black pepper, or more as needed 6 oz (170 g) fresh ginger root 12 scallions
4 medium cloves garlic
3 tbsp (45 ml) grapeseed or other neutral oil
2 tbsp (30 ml) fish sauce
2 tsp (10 ml) honey
1. Cut the steak with the grain (lengthwise) into 3-inch (7.5-cm) wide sections, then cut those against the grain (crosswise) into half-inch (1-cm) thick slices. Season the slices evenly with the salt and pepper.
2. Use a spoon to scrape the peel from the ginger; you may find it’s easier to first cut apart a few smaller knobs to do this. Cut the ginger crosswise into thin coins.
3. Trim the root ends of the scallions, then cut the scallions into 2-inch (5-cm) pieces. Chop or mince the garlic (your preference).
4. Heat 1 tbsp (15 ml) of oil until shimmering in a 12-inch (30-cm) skillet over medium-high heat.
5. Add half the meat in a single layer; cook for 2-3 minutes total, until well browned on both sides, turning the slices only once.
6. Transfer to a plate. Repeat with another tbsp (15 ml) of oil and the remaining meat.
7. Reduce the heat to medium; add the remaining tbsp (15 ml) of oil to your now empty skillet.
8. Add the ginger and cook for 2 minutes, stirring until lightly browned on some edges. Add the garlic and cook for 20 seconds, stirring, until fragrant.
9. Stir in the scallions, fish sauce and honey, then return all the meat and its accumulated juices to the pan.
10. Cook for about 2 minutes, stirring occasionally, until the sauce in the pan is slightly thickened and the stir-fry mixture is evenly coated and warmed through. Taste and add more salt and/or pepper as needed. Serve hot.
Adapted from Milk Street Magazine