Sesame Steak Stir-Fry

Name: Sesame Steak Stir-Fry
Ingredients: 2 tablespoons packed light brown sugar; 2 tablespoons low-sodium soy sauce; 2 teaspoons cornstarch; 2 tablespoons toasted sesame oil; 8 ounces top round steak, thinly sliced against the grain; 2 bunches scallions, cut into 1-inch pieces; 1/2 English cucumber, quartered and cut into 1-inch pieces; 1/2 head napa cabbage, cut into 1-inch-thick strips; 1 cup shredded carrots (about 2); 1 tablespoon minced peeled ginger; 2 red jalapeno peppers, halved, seeded and thinly sliced; 3 cups cooked white rice, for serving

12 ingredients

13 steps

Ingredients

2 tablespoons packed light brown sugar
2 tablespoons low-sodium soy sauce
2 teaspoons cornstarch
2 tablespoons toasted sesame oil
8 ounces top round steak, thinly sliced against the grain
2 bunches scallions, cut into 1-inch pieces
1/2 English cucumber, quartered and cut into 1-inch pieces
1/2 head napa cabbage, cut into 1-inch-thick strips
1 cup shredded carrots (about 2)
1 tablespoon minced peeled ginger
2 red jalapeno peppers, halved, seeded and thinly sliced
3 cups cooked white rice, for serving

Directions

1

Whisk the brown sugar, soy sauce, cornstarch, 2 tablespoons water and 2 teaspoons sesame oil in a bowl.
2

Add the steak and toss.
3

Heat a large skillet over high heat; add 2 teaspoons sesame oil.
4

Add the scallions, cucumber and cabbage; stir-fry until the vegetables start softening, about 2 minutes.
5

Add the carrots and 1/4 cup water; cook, stirring, until the water evaporates and the vegetables are tender, 2 to 3 minutes.
6

Transfer to a bowl; wipe out the skillet.
7

Heat the remaining 2 teaspoons sesame oil in the skillet over medium-high heat.
8

Add the ginger and jalapenos; stir-fry 30 seconds.
9

Transfer the steak to the skillet using a slotted spoon; stir-fry until browned, 2 to 3 minutes.
10

Add the steak marinade back to the skillet and cook, stirring, until thick, about 2 minutes.
11

Return the vegetables to the skillet and heat through.
12

Serve over rice.
13

Photograph by Antonis Achilleos