Beef Stir-Fry

Zutaten

• 1 (6–8 oz / 170–225 g) ribeye steak, sliced thinly across the grain on a bias
• Salt, to taste
• Freshly-ground black pepper
• 2 tbsp soy sauce
• 1–2 Thai bird chilis, finely minced
• 1 tbsp minced garlic
• ½ large onion, finely diced
• Peanut (groundnut) oil, for frying
• ½ large carrot, peeled and julienned
• ¼ cup scallions, julienned
• 2 tbsp honey
• 1 tbsp rice wine vinegar
• 1 tbsp toasted sesame seeds

Zubereitung

1. Lightly oil the bottom of a wok or large skillet and preheat over medium-high heat. Add onion and garlic, and cook, stirring, until the garlic turns golden. Remove from the pan and keep warm.
2. Sprinkle the beef slices with salt and freshly ground black pepper. Add 4 slices to the hot wok and stir-fry until well browned and no longer pink. Remove and repeat with the remaining beef.
3. Add chilis, carrots, soy sauce, honey, vinegar, and scallions to the wok. Stir-fry until the vegetables are lightly browned around the edges.
4. Return the cooked onion, garlic, and beef to the wok. Toss together until heated through.
5. Sprinkle with toasted sesame seeds before serving.