In this stir-fry, the soy-ginger steak marinade is later cooked along with hoisin sauce to become an irresistible dressing. And you'll love the nutty crunch offered by the cashews.
Credit: Kathy Gunst with the editors of Parenting magazine
- 1 pound boneless steak
- 3 tablespoons light soy sauce
- 1 1/2 tablespoons mirin
- 1 tablespoon balsamic vinegar
- 2 tablespoons fresh ginger, peeled and finely chopped
- 1 tablespoon vegetable oil
- 2 cloves garlic, finely chopped
- 1 large red bell pepper, cut into thin strips
- 6 scallions, cut into 2-inch pieces
- 1 cup unsalted cashews
- 1 1/2 tablespoons hoisin sauce
- 1/4 cup water
Cut the steak into thin slices, trimming any excess fat.
Place the meat in a bowl and cover with the soy sauce, mirin, vinegar and 1 tablespoon of the ginger. Toss to make sure the meat is covered on both sides. Cover and let marinate for at least 30 minutes or refrigerate for up to 24 hours.
Remove the steak from the marinade, reserving the marinade.
In a wok or large skillet, heat half of the oil over high heat. Add half of the garlic, half of the remaining ginger and all of the steak strips. Cook, stirring constantly, for about 5 minutes. Remove the meat with a slotted spoon and set aside.
Put the remaining oil in the wok. Add the bell pepper, scallions and remaining garlic and cook, stirring frequently, for about 4 minutes. Return the steak strips to the wok and cook another 2 to 3 minutes, or until the meat is cooked through and the vegetables are tender. Add the cashews during the last minute of cooking. Remove the mixture to a serving platter.
Add the hoisin sauce to the hot wok and stir in the reserved marinade and water, stirring well to create a smooth sauce. Let simmer for about 3 minutes, or until thickened. Spoon the sauce over the meat and vegetables and serve immediately.
You need a slotted spoon to remove the steak from the pan while the dish continues cooking. Shop for a slotted spoon.
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