via Irene Tibbits
serves 4
2 tablespoons safflower oil, divided
9 ounces skirt steak, cut with the grain into 4-inch long
pieces, then against the grain into ¼-inch slices, or New York strip steak, cut
against the grain into ¼-inch slices.
coarse salt
1½-inch piece of peeled fresh ginger, minced (about 3
tablespoons)
1½ red Thai chilies or ½ jalapeño, minced, seeds and ribs
included
(could substitute Sriracha hot sauce if pepper not
available)
1½ bunches scallions, thinly sliced on the bias, white and
green parts separated
1½ bunches asparagus (about 1½ pounds), trimmed and sliced
on the bias into ¼-inch thick pieces
cooked rice, for serving
lime wedges and dry roasted peanuts for serving
(could crush or chop the peanuts for different texture)
Heat a
large wok or skillet over high heat. Add 1 tablespoon oil, swirl to coat, and
add steak. Season with salt and sear, stirring occasionally until golden brown,
about 3 minutes. Transfer to a plate.
Add
remaining tablespoons oil to wok and swirl to coat. Add ginger, chilies, and
scallion whites and cook, stirring 30 seconds. Add asparagus and cook until
crisp-tender, about 2 minutes. Return steak to wok, along with scallion greens.
Toss to combine and heat through. Remove from heat and season with salt.
Serve over
rice with lime wedges for squeezing, and peanuts.
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