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Stir-Fried Beef and Ginger with Garlic and Scallions
This is our take on saiko cha k'nye, a simple but bold stir-fry from Cambodia. The ginger is not just a flavoring here—it's treated almost as a vegetable. A full cup of thinly sliced fresh ginger gives the dish substance; its spiciness and pungency is tamed by cooking. A mandoline makes quick work of slicing the ginger, but a chef's knife works, too. We liked the flavor and texture of beef sirloin tips here, but flank steak also worked. Serve the stir-fry with steamed jasmine rice to soak up the sauce.
pounds beef sirloin tips or flank steak, cut into 3-inch pieces with the grain, then sliced ½ inch thick against the grain
Kosher salt and ground black pepper
01In a medium bowl, toss the steak with ½ teaspoon each salt and pepper. In a 12-inch skillet over high, heat 1 tablespoon of oil until barely smoking. Add half the meat in a single layer and cook until well browned on both sides, 2 to 3 minutes total, turning the slices only once. Transfer to a plate. Repeat with 1 tablespoon of the remaining oil and the remaining meat.
Quick and tasty. To serve two, we cut the recipe in half, doubled the garlic, added about 12 snow peas and resisted the temptation to add liquid to make more sauce and instead passed a top quality fish sauce (Red Boat) at the table. Also, we cheated and used 5-6 ounces of filet instead of the cheaper cut. Full disclosure: we are seniors so appetites not what they once were.