Servings: 4
As seductive as picking up the telephone and ordering in on a busy weeknight may be, you can throw together a stir-fry quicker than it takes a delivery person to get to your door. Even better, this dish is just as good as—or even better than—anything you’ll find in a to-go carton. If you don’t have a stir-fry pan, use a heavy skillet with a large surface area for the ingredients sear properly.
Serve with Rice Noodle Salad on the side.
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Wow. I made almost as written and got such big, bright flavor from the dish. My only alterations: 1) my market did not have any flank steak so I used a flat iron steak, 2) they didn't have any peppers labelled seranno or thai, I got one jalapeo, one possibly banana (light yellow) and one that looked somewhat like a poblano and used half of each unseeded, and 3) added sesame oil to my saut oil because it makes any Asian dish better! My dinner guest was in awe and the meat was so tender.
This. Was. Delicious. I had to use skirt steak as Whole Foods didnt have flank. I also seeded one of the peppers becuase I wanted to see how it tasted. It wasnt too hot so Ill do both of them whole next time. YOU GUYS HAVE THE BEST RECIPES!!I used it to make steak banh-mis and they were amazing. Yum. Good job.
I made this tonight and it was delicious. I removed the stems and seeded the peppers because I didn't want it too spicy. I substituted red onion for scallion because that's all I had. I'll be making this again. Thank you Fine Cooking for another great recipe.
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