Bon Appetit - October 2017

38  OCTOBER 2017

kk

DINNER
TONIGHT

All Stirred Up

Thin-sliced short ribs become

a quick-cook MVP in this seriously
flavorful weeknight meal^1

Sambal Short Rib Stir-Fry
4 SERVINGS

3 Tbsp. toasted sesame oil
1 lb. boneless beef short ribs, thinly
sliced against the grain^2
Kosher salt, freshly ground pepper
2 small onions, thinly sliced
8 oz. shiitake mushrooms, stems
removed, caps thinly sliced

STYLING BY REBECCA JURKEVICH. PROP STYLING BY EMILY EISEN.

1 bunch scallions, cut into 1" pieces

1 2" piece ginger, peeled,

finely grated

4 garlic cloves, finely grated

¼ cup sambal oelek

1 Tbsp. mirin

6 medium radishes,

trimmed, quartered

6 oz. snow peas

1 cup low-sodium chicken broth

Cooked short-grain rice

(for serving)

1 cup torn basil leaves

Heat oil in a wok or large cast-iron skillet

over high. Season beef with salt and

pepper and cook, tossing and stirring

often, until deeply browned, 8–10

minutes. At first meat might seem wet

but it will eventually take on color and

look shiny. Add onions and mushrooms

and cook, tossing around, until they

soften and start to take on a little color,

6–8 minutes. Add scallions, ginger,

and garlic and cook, tossing constantly,

until slightly wilted, about 2 minutes.^3

Add sambal oelek and mirin and cook,

tossing to coat, about 1 minute. Add

radishes, snow peas, and broth and bring

to a boil. Cook until liquid is reduced

by half and meat and vegetables are

glossy and saucy, about 5 minutes.

Season with salt and pepper. Serve

stir-fry over rice topped with basil.

COOK’S NOTES^1 If fast, tasty, healthy meals are, like, a thing in your

household, you will not regret purchasing a wok: Those high sides

keep food from flying all over your stovetop.^2 To make slicing the short

ribs easier, freeze the meat for an hour first.^3 Prepping is everything

since this dish comes together so quickly. So get it together, people!