- 4
Ingredients
- 3 tablespoons soy sauce
- 2 scallions (white and green parts), thinly sliced (about 1/4 cup)
- 2 tablespoons rice vinegar
- 1 tablespoon dark brown sugar
- 2 teaspoons finely grated fresh ginger (use a Microplane)
- 1 1/2 teaspoons toasted sesame oil
- 1 garlic clove, minced (about 1 teaspoon)
- 1 pound skirt steak
- Kosher salt and freshly milled black pepper
- 4 tablespoons vegetable oil
- 4 cups thinly-shredded Napa cabbage (about 1 pound)
- 1/4 pound snow peas, halved diagonally
- 1 teaspoon red pepper flakes
Preparation
Step 1
Makes 4 servings
Whisk together the soy sauce, scallions, vinegar, brown sugar, ginger, sesame oil, and garlic and set aside. Season the steak with salt and black pepper on both sides. Cut into pieces, if necessary, in order to fit all of it into the skillet.
Heat 2 tablespoons of the oil in a large skillet over high heat until hot; add the meat. Sear the steak on both sides, 4 to 6 minutes total for medium-rare.
Transfer the meat to a platter, cover loosely with foil, and let rest while you cook the cabbage. Discard the fat in the skillet; heat the remaining 2 tablespoons oil in the same skillet over high heat until hot. Reduce the heat to medium and add the cabbage. Saute for 3 minutes or until the cabbage is crisp tender. Add the snow peas, red pepper flakes, and salt to taste.
To serve, slice the steak thin, against the grain, at an angle. Add any juices from the platter to the soy sauce mixture and toss the meat with the sauce in a bowl. Arrange a mound of cabbage on four plates; top with the meat and sauce.