Weeknights are busy, man. So whatever you're making for dinner must work with your schedule and satisfy your appetite. The first thing that comes to mind? Stir-fry. Our hearty steak-and-vegetable version won't have you cooking forever or force you to dirty every pot and pan in your kitchen.
1 tablespoon sesame oil
1 bunch scallions, thinly sliced
2 tablespoons minced ginger
3 garlic cloves, minced
1 tablespoon peanut oil
1 onion, thinly sliced
1 green bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 red bell pepper, thinly sliced
2 carrots, peeled and sliced into matchsticks
1¼ pounds flank steak, thinly sliced
Salt and freshly ground black pepper, to taste
3 tablespoons soy sauce
1 tablespoon rice vinegar
2 tablespoons oyster sauce
1 tablespoon sherry
2 teaspoons Sriracha, or more to taste
Cooked white rice or lo mein noodles, for serving
1. Heat the sesame oil in a large wok or sauté pan over medium heat. Add the scallions, ginger and garlic, and sauté until fragrant, about 1 minute.
2. Add the peanut oil to the pan. Stir in the onions, peppers and carrots, and cook until the onions are translucent and tender, 5 to 6 minutes. Add the steak and cook until it’s almost fully cooked through, 4 to 5 minutes more.
3. Add the soy sauce, rice vinegar, oyster sauce, sherry and Sriracha to the pan and toss well to coat the meat and vegetables. Continue to cook until the flavors have melded, 2 to 3 minutes more. Season with salt and pepper to taste.
4. Serve the stir-fry immediately over steamed rice or lo mein noodles.