Prep 15 mins
Cook 10 mins
Another Mark Bittman recipe that I am posting for safekeeping. You can also use lamb, (preferably from shoulder or leg), boneless chicken or shrimp. Prep and cooking times are estimates.
- 1⁄4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 teaspoons sugar
- 12 -16 ounces flank steaks (or other tender beef cut) or 12 -16 ounces sirloin steaks (or other tender beef cut)
- salt & freshly ground black pepper
- 2 tablespoons dark sesame oil
- 3 medium onions, thinly sliced
- 1 tablespoon garlic, minced
- 4 teaspoons fresh ginger, minced
- chopped scallion (for garnish)
- 2 tablespoons toasted sesame seeds (for garnish)
- Slice the beef as thinly as possible, across the grain. (It’s easier if you freeze it for 15-30 minute first.) Cut the slices into bite sized pieces. Sprinkle with salt and pepper.
- Marinate the beef in ¼ cup soy sauce, 2 T. rice vinegar and 2 teaspoons sugar.
- Heat a large skillet over high heat until it smokes, 3-4 minutes. Add 1 T oil and the onions. Stir immediately, then stir every 30 seconds or so until the onions soften and begin to char slightly, 4-5 minutes.
- Sprinkle the onions with salt and pepper and remove them; keep the heat high.
- Add remaining oil to the pan, then the garlic and 1 T. of the ginger; stir and immediately add the beef. Stir immediately, then stir every 20 seconds or so until it loses its color, just a minute or 2 longer; stir in the onions.
- Add the remaining teaspoon of ginger; cook until liquid is evaporated.
- Garnish with chopped scallions and toasted sesame seeds and serve immediately over rice.