Skirt Steak Stir-Fry
photo by kellychris
- Ready In:
- 8 ounces trimmed skirt steaks
- 3 teaspoons soy sauce
- 1 tablespoon peanut oil
- 1 scallion, trimmed, minced
- 1 -2 tablespoon finely slivered pared fresh ginger
- 1 garlic clove, minced
- 1⁄2 cup julienned red bell pepper
- 2 ounces snow peas, strings removed (about 15)
- 4 ears bottled baby corn, cut lengthwise in half
- 1 tablespoon oriental oyster sauce
- If there's time, place steak in freezer for 10-20 minutes to make slicing easier. Holding knife at 45-degree angle, thinly slice steak. Toss steak with 1 t. soy sauce in small bowl and let stand 10-20 minutes (while preparing vegetables).
- Heat large wok or skillet over high heat 30 seconds. Add oil and swirl to coat surface. Heat just until oil starts to smoke. Add scallion, ginger, and garlic and heat until fragrant, about 20 seconds. Add beef and stir-fry until lightly browned, about 1 minute. Add pepper and peas and stir-fry just until pepper wilts, about 20 seconds. Stir in corn, remaining 2 t. soy sauce, and the oyster sauce. Cook and stir just until meat is cooked through, about 1 minute. Serve at once with rice.
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This was very good. Liked the way the bell pepper kinda made the dish. A great contrast with the soy sauce that just went together perfectly. If you have everything ready before you start cooking, this goes together FAST. Great dish served over rice!! FYI- I asked the butcher for "skirt steaks" and he said that they are sometimes listed as "fajita steaks". Thanks-again. Made for Unrated Asian Recipes,2009.
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I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!