Ingredients
2 tsp cumin seeds
¾ pound steak, such as sirloin, boneless short rib, New York strip or rib eye, cut against the grain into ¼-inch-thick slices (see Tip)
4 tablespoons soy sauce, divided
2 teaspoons cornstarch, divided
4 garlic cloves, finely grated
1 (1-inch piece) fresh ginger, finely grated (or ground ginger)
1 tablespoon sriracha
2 teaspoons sugar
2 teaspoons apple cider vinegar
1 tablespoon vegetable oil
1 2ounces green beans, trimmed and halved
Kosher salt
Rice, for serving
Preparation
Step 1
In a medium bowl, combine steak, cumin, 1 tablespoon soy sauce and 1 teaspoon cornstarch. Toss to evenly coat the steak. Set aside. (Steak can be marinated, refrigerated, up to 3 hours in advance)
In a medium bowl, combine steak, cumin, 1 tablespoon soy sauce and 1 teaspoon cornstarch. Toss to evenly coat the steak. Set aside. (Steak can be marinated, refrigerated, up to 3 hours in advance)
Step 2
In a small bowl, combine the remaining 3 tablespoons soy sauce and 1 teaspoon cornstarch with the garlic, ginger, sriracha, sugar and vinegar. Stir well to combine.
In a small bowl, combine the remaining 3 tablespoons soy sauce and 1 teaspoon cornstarch with the garlic, ginger, sriracha, sugar and vinegar. Stir well to combine.
Step 3
Heat a wok or large skillet over medium-high. Once warmed through, add oil and swirl to coat the bottom of the pan. Add steak and cook, undisturbed, until charred on the underside and still pink on the surface, 1 to 2 minutes. Stir and toss briefly, then transfer the steak to a plate.
Heat a wok or large skillet over medium-high. Once warmed through, add oil and swirl to coat the bottom of the pan. Add steak and cook, undisturbed, until charred on the underside and still pink on the surface, 1 to 2 minutes. Stir and toss briefly, then transfer the steak to a plate.
Step 4
Add ½ cup water to the pan to deglaze it, using a wooden spoon to scrape up any browned bits. Add green beans, season with salt and stir-fry until the green beans are crisp-tender and about 1 tablespoon of liquid remains, 3 to 5 minutes.
Add ½ cup water to the pan to deglaze it, using a wooden spoon to scrape up any browned bits. Add green beans, season with salt and stir-fry until the green beans are crisp-tender and about 1 tablespoon of liquid remains, 3 to 5 minutes.
Step 5
Return the beef to the pan and pour in the soy sauce mixture. Cook, stirring frequently until warmed through and thickened, about 1 minute. Serve immediately over rice.
Tip: to make the steak easier to slice, chill it in the freezer for 20 to 30 minutes
Return the beef to the pan and pour in the soy sauce mixture. Cook, stirring frequently until warmed through and thickened, about 1 minute. Serve immediately over rice.
Tip: to make the steak easier to slice, chill it in the freezer for 20 to 30 minutes
(from cooking.nytimes.com)
