I just came across this recipe from Claire Saffitz published in Bon Appetit in 2018. Lots of slicing and dicing involved but really tasty. Two of us nearly polished off the whole thing! Well it was a cold rainy night…..
1 lb. sirloin steak
1 Tbs. cornstarch
2 Tbs. soy sauce, divided
4 Tbs. vegetable oil, divided
8 oz. sugar snap peas
1 bunch asparagus
6 scallions
1 2″ piece ginger
3 Tbs Mirin ( Japanese rice wine) 2 Tbs. might be enough
1/4 cup oyster sauce
2 Tbs. unseasoned rice vinegar
Kosher salt
2 cups cooked white rice
Hot sauce (optional)
Place 1 lb. sirloin steak on a cutting board and pat dry with paper towels. Slice meat crosswise as thinly as possible. Transfer steak to a medium bowl and add 1 Tbs. cornstarch, 1 Tbs. vegetable oil and 1 Tbs. soy sauce. Toss with tongs until meat is evenly coated.
Trim ends of snap peas and remove any strings; transfer to another medium bowl. Snap woody ends off asparagus and discard. Cut asparagus into 1″ pieces and add to bowl with snap peas. Trim both ends of 6 scallions and set aside 2 for serving. Cut remaining 4 scallions crosswise into 1″ pieces and add to the bowl with the asparagus and peas. Scrub the ginger under running water, then slice crosswise as thinly as possible; add to the bowl with the other veg.
Combine 3 Tbs. mirin, the oyster sauce, 2 TBs. rice vinegar and remaining 1 Tbs. soy sauce in a glass measuring cup and stir to incorporate.
Heat 2 Tbs. vegetable oil in a large skillet, preferably stainless steel, over medium high. When oil shimmers across the surface of skillet, add vegetable mixture, Cook, shaking the skillet often, just until asparagus are tender but still retain a hint of crunch, about 3 minutes. Return vegetables to original bowl.
Heat remaining 1 Tbs. oil in skillet over medium high. Add steak, arranging slices in a single layer. Cook, undisturbed, until juices start to pool on surface of the meat and underside is browned, about 3 minutes. Using a thin metal spatula, scrape bottom of skillet and loosen meat. Immediately add cooked vegetables and sauce to skillet and cook, tossing constantly, until meat is fully cooked and sauce is thick and bubbling, 1-2 minutes more.
Remove from heat and let cool minute or two. Season lightly with salt. Divide two cups cooked rice among plates and spoon stir-fry over. Thinly slice remaining 2 scallions and scatter over. Serves 4.
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