Sesame Steak Stir-Fry

Total Time:
35 min
Prep:
20 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 2 tablespoons packed light brown sugar
  • 2 tablespoons low-sodium soy sauce
  • 2 teaspoons cornstarch
  • 2 tablespoons toasted sesame oil
  • 8 ounces top round steak, thinly sliced against the grain
  • 2 bunches scallions, cut into 1-inch pieces
  • 1/2 English cucumber, quartered and cut into 1-inch pieces
  • 1/2 head napa cabbage, cut into 1-inch-thick strips
  • 1 cup shredded carrots (about 2)
  • 1 tablespoon minced peeled ginger
  • 2 red jalapeno peppers, halved, seeded and thinly sliced
  • 3 cups cooked white rice, for serving
Directions

Whisk the brown sugar, soy sauce, cornstarch, 2 tablespoons water and 2 teaspoons sesame oil in a bowl. Add the steak and toss.

Heat a large skillet over high heat; add 2 teaspoons sesame oil. Add the scallions, cucumber and cabbage; stir-fry until the vegetables start softening, about 2 minutes. Add the carrots and 1/4 cup water; cook, stirring, until the water evaporates and the vegetables are tender, 2 to 3 minutes. Transfer to a bowl; wipe out the skillet.

Heat the remaining 2 teaspoons sesame oil in the skillet over medium-high heat. Add the ginger and jalapenos; stir-fry 30 seconds. Transfer the steak to the skillet using a slotted spoon; stir-fry until browned, 2 to 3 minutes.

Add the steak marinade back to the skillet and cook, stirring, until thick, about 2 minutes. Return the vegetables to the skillet and heat through. Serve over rice.

Photograph by Antonis Achilleos


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