Skirt Steak with Stir-Fry Vegetables | Wild Fork
Slice inside skirt steak and toss with colorful stir-fry vegetables in a quick, savory sauce. Discover this weeknight-friendly beef stir-fry recipe.
INGREDIENTS
2 Tbsp. Vegetable Oil
2 Tbsp. Soy Sauce
1 tsp. Fresh Ginger, grated
1 Cup Beef Broth
1 Tbsp. Cornstarch
1 Onion, thinly sliced
3 oz. Fresh Snow Peas
½ Fresh Red Pepper, cut in large dices
1 oz. Chinese Cabbage, shredded
2 oz. Fresh Bean Sprouts
1 tsp. Sesame Oil
1 Scallion, chopped
1 tsp. Sesame Seeds, for garnish
LET'S GET COOKING!
Cut inside skirt steak into 1” strips and season with salt and pepper.
In a heavy skillet, heat the oil over medium high heat.
Add steaks and sear on both sides cooking for 2-3 minutes per side for medium-rare.* Remove steaks from skillet and let meat rest for 5 minutes.
Add vegetables to skillet and sauté until slightly wilted. Add sesame oil.
In a small bowl, dilute cornstarch in beef broth and pour into skillet. Add soy sauce and beef strips and stir. Add scallions and sprinkle sesame seeds on top.
*USDA recommends cooking beef to a minimum internal temperature of 145°F