Instructions
1. Place the steak in the freezer for 30 minutes.
Remove from the freezer and slice thinly against the grain, 1/8" -
1/4" thick. While the steak is freezing, prepare the vegetables and stir
fry sauce.
2. Combine all stir fry sauce ingredients in a
bowl. Whisk until combined and set aside.
3. Heat a 12" cast iron skillet over medium
heat. Add half the olive oil. Add half the steak to the skillet, season with
salt and pepper, and stir fry until charred and medium rare, 3-4 minutes.
Remove the steak with tongs, set aside onto a plate, and repeat with the
remaining steak strips. Remove all steak from the skillet once browned.
4. Add the second tablespoon olive oil to the
skillet and allow to heat until shimmering. Add the garlic and sautee 1 minute.
Add the carrots and asparagus and sautee 3 minutes, stirring frequently. Add
the bell pepper and snap peas, toss with the asparagus and carrots, and stir
fry all vegetables an additional 3 minutes. Be sure to stir and toss frequently.
5. Add the steak back to the skillet along with the
stir fry sauce (give it another whisk before pouring in if the
cornstarch/arrowroot has settled to the bottom). Stir fry, stirring frequently,
until the sauce thickens and the vegetables are bite tender, 3 minutes.
6. Remove from heat, stir in the sesame seeds, and
serve immediately. Leftovers can be stored in the fridge in a tightly sealed
container for up to 4 days.
source :oursaltykitchen.com
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