Stir Fry Ginger Beef

Marinade

2 Tbsp unseasoned rice vinegar5 Tbsp soy sauce1 Tbsp honey1 Tbsp peeled, grated fresh ginger1 teaspoon chile pepper flakes1 teaspoon ground cumin

Beef and stir-fry

1 1 1/4 to 1 1/2 lb top sirloin steak1 Tbsp corn starch2 Tbsp vegetable oil (preferably peanut)1 Tbsp sesame oil (optional)3-4 green onions, cut on a diagonal, 1/2-inch apart, including the greens2 cloves garlic, thinly sliced2-3 hot chiles, preferably red serranos, seeded, sliced1-inch nob of ginger, peeled, cut lengthwise into matchstick shapes1/2 cup loosely packed, chopped cilantro

1 Chill the steak in the freezer for 30 minutes before you slice it, this will make it easier to cut in thin slices. Slice the steak first crosswise in 1/2-inch thick slices. The cut each slice lengthwise into strips.

2 In a medium bowl, whisk together the marinade ingredients; the soy sauce, vinegar, grated ginger, honey, red chile flakes, and cumin. Mix the beef in with the marinade to coat and let it sit for at least 30 minutes, and up to 4 hours, in the fridge.

3 In a small bowl, mix the corn starch with 2 tablespoons of cold water to make a slurry.

4 Heat the oil in a wok, or a large saut? pan, over high heat until it is nearly smoking. As the oil is heating up, pat the beef dry and separate it into small batches no larger than what can fit into the palm of your hand. Working in batches, saut? beef until just brown outside but rare inside, no more than 1 minute. Transfer beef to a bowl.

5 When all of the beef is cooked, put the chiles and garlic into the pan and stir-fry 30-45 seconds. Add the julienned ginger and cook for 30-45 seconds more. Add the beef back to the pan. Add the cornstarch slurry. Add the scallions and mix everything together. Cook for 1 minute.

Turn the heat off and mix in the cilantro. Serve at once with steamed white rice.

Serves 4-6.

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