This outstanding and super quick stir fry is great any night of the week.
A quick make ahead and marinate the night before dish that cooks up in minutes for the next busy day.
I love this served over steamed broccoli, or snow peas and red peppers, or on a bed of ramen, rice, or spaghetti squash.
Tip: I use my Paella pan to sear and stir fry the meat over high heat to get the caramelization you want from the marinade. If your heat isn’t high enough juices will begin to accumulate and stew rather than sear the meat.
¼ pear, grated ( preferably Bosc)
1 garlic clove, grated
2 tablespoons soy sauce
1 teaspoon crushed red pepper flakes
1 tablespoon grated peeled ginger
1 tablespoon light brown sugar
1 tablespoon toasted sesame oil
1 pound beef skirt steak or flapmeat
2 tablespoons vegetable oil, divided
Sliced scallions (for serving)
Combine pear, garlic, soy sauce, chili flakes, ginger, sugar, and sesame oil in a large resealable plastic bag or medium bowl. Using a sharp knife, slice meat into very thin strips. Add to marinade, seal bag, and massage until the meat is well coated. Let sit at room temperature 30 minutes, or chill up to 8 hours.
Heat 1 Tbsp. vegetable oil in a large skillet over medium-high until oil is shimmering. Remove half of meat from marinade, letting excess drip back into bag; cook in a single layer without moving until lightly browned, about 1-3 minutes, season lightly with salt. Turn pieces of meat and continue to cook, stirring occasionally, until cooked through and crisp at edges, about 3 minutes. Transfer to a bowl. Repeat with remaining 1 Tbsp. vegetable oil, remaining meat, and more salt.
Serve sprinkled with scallions.