Spicy stir-fried steak (banh mi)
Note: Pork tenderloin and chicken work well here too. Gourmet Garden makes an easy to use paste of fresh lemon grass and canola oil. Look for it in tubes in the refrigerated section of the produce department. Serve this atop brown rice or use in sandwiches.
Ingredients
- 1 lb boneless tri-tip, sirloin or flat iron beef steak
- 2 1/2 Tbsp fish sauce or light soy sauce
- 1 1/2 tsp Sriracha or Asian chili paste with garlic
- 1 Tbsp cornstarch
- 1 Tbsp lemon grass herb blend or very finely minced fresh lemon grass, optional
- 2 Tbsp vegetable oil
- 4 green onions, thinly sliced
- 2 cloves garlic, finely minced
Instructions
Partially freeze the steak to make it easier to slice; slice across the grain in very thin slices.
Mix fish sauce, Sriracha, cornstarch and lemon grass in a bowl. Add the steak; toss to coat. Let stand up to 30 minutes.
Heat a large nonstick skillet or wok over high heat; when hot, add half of the oil, green onions and garlic; stir-fry a few seconds. Add half of the steak. Stir-fry over high heat just until golden, about 2 minutes. Transfer to a platter. Repeat with remaining steak. Serve warm or at room temperature.
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