Beef and Ginger Stir-Fry

Ingredients for Beef and Ginger Stir-Fry

• 450g skirt steak, trimmed, sliced against the grain into 1/4"-thick strips, patted dry

• 1 teaspoon sugar

• 1 teaspoon toasted sesame oil

• 1 teaspoon plus 1 tablespoon soy sauce

• 1 teaspoon kosher salt, plus more

• 1 tablespoon vegetable oil

• 1 medium sweet onion, sliced into 1/2"-thick rounds

• 1 (3") piece ginger, peeled, very thinly sliced

• Freshly ground black pepper

• 3 tablespoons unsalted butter, cut into pieces

• 1 tablespoon fresh lemon juice

• Cooked rice (for serving)

Toss steak in a medium bowl with sugar, sesame oil, 1 teaspoon soy sauce, and 1 teaspoon salt to coat and let sit 20 minutes.

Place a large skillet over high heat. Pour in vegetable oil and swirl to coat bottom of pan. The oil should be shimmering and you should see some wisps of smoke—if it’s not hot enough, the meat will steam instead of getting deeply browned.

Add steak to skillet in an even layer (it’s okay to crowd it a bit) and cook, undisturbed, until brown around the edges, about 2 minutes. Turn steak over and add onion, ginger, lots of pepper, and 80ml water. Cook, tossing often, until onion is just tender and ginger is softened, about 2 minutes.

Remove skillet from heat and add butter, lemon juice, and remaining 1 tablespoon soy sauce. Toss until butter is melted and coats steak. Taste and season with more salt if needed.

Divide rice among bowls and top with beef stir-fry.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.