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Wok eggs, fried rice and hot Dry Noodles.
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
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