Beef Stir-Fry

• 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

Ingredients for 2 servings (440 g) · the original recipeShow how each ingredient was counted

Method

1. 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.

   Stovetop
2. 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.

   Stovetop
3. 3

   Add chilis, carrots, soy sauce, honey, vinegar, and scallions to the wok. Stir-fry until the vegetables are lightly browned around the edges.

   Stovetop
4. 4

   Return the cooked onion, garlic, and beef to the wok. Toss together until heated through.

   Stovetop
5. 5

   Sprinkle with toasted sesame seeds before serving.