Rhea's Rundown
This is a quick 20-minute dish that’s bursting with flavor. A dynamite combination of fresh ginger, garlic, soy sauce, own sugar, and crushed red pepper create a savory fusion for tender, juicy steak. The meal is rounded out with lightly sautéed spinach and green onions, and a side of own or sticky rice. Get a little more fiber intake with a side of sautéed asparagus or snow peas. I used skirt steak instead of flank steak, which Whole Foods was clean out of at the time of my trip, and made sure to go against the grain of the meat when slicing. You can save a little time by asking for thinly sliced flank steak at the deli counter or getting it pre-sliced, which is known as fajita steak.
Ingredients – Serves 4
- 1 tablespoon grated peeled fresh ginger
- 1 tablespoon minced garlic
- 2 tablespoons lower-sodium soy sauce
- 1 ½ teaspoons dark own sugar
- ½ teaspoon crushed red pepper
- 1 tablespoon dark sesame oil
- 1 pound flank steak, trimmed and cut into thin slices
- 8 green onions cut into 1-inch pieces (white and light green parts only)
- 4 cups baby spinach leaves
- 1 tablespoon sesame seeds
Directions
1. Combine first 5 ingredients in a small bowl.
2. Heat a wok or skillet over high heat. Add oil to pan; swirl to coat. Add half of beef to pan, and cook for 3 minutes or until owned. Remove beef from pan. Repeat procedure with remaining beef. Add onions; cook for 1 minute. Add soy sauce mixture, cook for 1 minute. Return beef to pan; cook 1 minute. Stir in spinach, and cook 30 seconds. Top with sesame seeds.
“Sesame Beef Stir-Fry.” Cooking Light: 20-Minute Meals! Time Inc. Lifestyle Group. 2015. Print.
Rhea Torreon
