Fall Playbook
4 servings
1 lb. skirt steak, trimmed, sliced
against the grain into
¼"-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 ½"-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)- 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 ⅓ cup water. Cook, tossing
often, until onion is just tender and
ginger is softened, about 2 minutes.
Beef and
Ginger Stir-Fry
Want to become 1,000 percent more efficient in the kitchen?
Take a cue from restaurant chefs and set up all of
your mise en place—that would be your ingredients, sliced
and measured out—before you start cooking. You’ll go
from raw ingredients to a glossy stir-fry in the time it takes to
make a pot of rice. How convenient.
- 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.