Blistered Steak Stir Fry with Veggies
Recipe Blog Post
Ingredients
(* indicates my preferred ingredients – see notes for alternatives)
1 lb flank steak
3 tablespoons cornstarch
¾ teaspoon kosher salt
4-6 tablespoons O&V Garlic EVOO *
1 teaspoon minced ginger or ginger paste
4-6 cloves garlic, minced
4 baby bok choy, halved or quartered lengthwise
½ lb sugar snap peas
1 fresh red chili, sliced
1 bunch green onions, sliced, white and green parts separated
2 tablespoons honey
3 tablespoons low sodium soy sauce
1 tablespoon Sambal Oleak
2 tablespoon oyster sauce (optional, but delicious)
1 cup basil leaves, slightly torn
Cooked rice to serve with
Preparation
In a bowl or cup measure, combine the soy sauce, honey, sambal, oyster sauce and 3 tablespoons of water.
Cut the steak into thin slices across the grain (see Chef Note), then into 2-inch lengths. Toss the steak slices with the cornstarch and salt until well coated and combined. On a medium-high flame, heat 1-2 tablespoons of oil in a cast iron pan or large non-stick skillet. Stir fry the beef in batches until well browned but not fully cooked (about 5 minutes per batch of meat). Add additional oil as needed between batches of meat. Remove the steak to a plate.
Reduce the heat to medium, and in the same skillet add remaining oil. Add the bok choy and cook for 3-4 minutes till crisp-tender. Add the sugar snap peas, white part of the green onions, sliced chili, ginger and garlic. Stir fry for 1-2 minutes till fragrant.
Add back the steak. Stir and then pour in the soy/honey/water combination. Stir and toss frequently until everything is coated with the sauce and the meat is fully cooked (about 3-4 minutes)
Serve over cooked rice topped generously with torn basil and garnished with sliced green parts of the green onion
Serves 4
Active time 30 minutes Total Time: 30 minutes
Chef Note
Flank steak and skirt steaks have a nice rich beefy flavor but lack the fatty marbling of more tender cuts. They are ideal for fajitas and stir fries but remember when cutting a flank steak or skirt steak, to cut across the grain to get tender mouthfuls of meat. Cutting with the grain will result in unpleasantly chewy pieces.
Notes
* The Garlic EVOO adds a nice additional layer of garlicky flavor and the Oyster sauce adds a sweet, savory and tangy flavor.
All highlighted products are available at Oil & Vinegar stores
Categories: Entrée, Gluten Free, Dairy Free, Steak Stir Fry, Garlic EVOO, Asian Flavors, Mediterranean Lifestyle, Oyster Sauce,
