BEEF AND GINGER STIR-FRY

Beef and Ginger Stir-Fry image

Provided by Andy Baraghani

Yield 4 servings

Number Of Ingredients 12

1 lb. skirt steak, trimmed, sliced against the grain into 1/4"-thick strips, patted dry
1 tsp. sugar
1 tsp. toasted sesame oil
1 tsp. plus 1 Tbsp. soy sauce
1 tsp. kosher salt, plus more
1 Tbsp. 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 Tbsp. unsalted butter, cut into pieces
1 Tbsp. fresh lemon juice
Cooked rice (for serving)

Steps:

Toss steak in a medium bowl with sugar, sesame oil, 1 tsp. soy sauce, and 1 tsp. 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 1/3 cup 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 Tbsp. 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.