Beef Stir-Fry
Photo: Guilhem Vellut from Paris, France, CC BY 2.0
This beef stir-fry pairs thinly sliced ribeye with a sweet, sharp and hot sauce built from honey, rice wine vinegar, soy sauce and Thai bird chilis. Ribeye's marbling keeps the quick-seared slices tender, and cooking them in small batches lets each one brown instead of steam. The honey caramelizes on the carrots and scallions in the hot wok, and toasted sesame seeds finish the dish with a nutty crunch.
Instructions
Heat a wok or large skillet over medium high heat until hot, then coat the bottom with a thin layer of peanut oil. Add the onion and garlic and stir until the garlic turns golden. Move them to a plate and keep them warm.
Season the sliced beef generously with salt and freshly ground black pepper. Put about 4 slices in the wok and stir-fry until they are well browned and no pink shows on the outside. Take the beef out and repeat with the remaining slices, a few at a time, so the pan stays hot.
Add the chilis, carrot, soy sauce, honey, rice wine vinegar and scallions to the empty wok. Stir-fry until the vegetables are lightly browned around the edges.
Return the onion, garlic and beef to the wok and toss until everything is heated through. Sprinkle with toasted sesame seeds and serve.
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