Simple Skirt Steak Stir-Fry

 

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Skirt Steak Stir Fry is cooked in a searing hot cast iron skillet. DIRECTIONS. If there’s time, place steak in freezer for 10-20 minutes to make slicing easier. Holding knife at 45-degree angle, thinly slice steak.

Toss steak Heat large wok or skillet over high heat 30 seconds. Add oil and swirl to coat surface. Heat just until oil starts to smoke. Add.

Spray a cast iron skillet with cooking spray, then place the steak in the skillet to sear. Add in the olive oil and garlic, mixing it well with steak. Let the steak simmer on medium-high heat for about 10 minutes, then add in the peppers. Continue letting this simmer until the.

Whisk together the soy sauce, hoisin, honey, rice wine vinegar, brown sugar, ginger, garlic and cornstarch. As soon as the veggies are tender, add the steak and noodles to the pan and pour in the sauce, toss for a minute or two and serve hot with a garnish of green onions and sesame seeds. Deglaze the bottom of the pan, then add the cooked veggies and sliced skirt steak back into the skillet. Stir to combine, then remove from heat. To serve, place cooked rice in the bottom of a bowl.

Top with the skirt steak stir fry, then garnish with diced cucumber, fresh cilantro, and sesame seeds (if using). Instructions. Thaw your steak and then slice thinly against the grain. I prefer to mostly thaw the steak but not completely before cutting, since it’s easier to Cut each of the long slices in half so that they’re more bite-sized. Place the steak in a ziploc bag along with the sesame oil.

Add. Skirt steak is a meat lover’s dream! This thin, quick-cooking cut is loaded with beefy flavor and stays tender and juicy after briefly searing in a hot pan.

Learn how to cook skirt steak with finesse with these simple. Chef John’s Grilled Skirt Steak. See how to grill this thin cut of beef—and it only needs 15 minutes in the marinade.

Miso-Glazed Skirt Steak “This I love—so easy and good. With skirt or flank steak [you have to] cut it across the grain. You will have melt-in-your-mouth tender steak at medium rare.” – Carmen.

Most Made Today. Ingredients. 2 teaspoons cornstarch. 1/3 cup beef broth. 1 tablespoon soy sauce.

1/8 teaspoon pepper. 1/2 pound beef flank steak, cut into. Toss steak in a medium bowl with sugar, sesame oil, 1 tsp. soy sauce, and 1 tsp. salt to coat and let sit 20 minutes.

Place a large skillet over high heat.

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Add the marinated steak, green pepper, red pepper, and onion; stir-fry the contents for 5 minutes, or until the steak is no longer pink and the vegetables are crisp-tender.

“The Best Life Diet” by Bob Greene
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Add the flank steak and the green onions; stir-fry until the beef is no longer pink, about 1 to 2 minutes.

“Chinese Cooking For Dummies” by Martin Yan
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Stir-fry half of steak in ½ tablespoon hot oil in a large nonstick skillet or wok over medium-high heat 1 minute or until outside of beef is no longer pink.

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Sprinkle one or two three-quarter-inch-thick boneless rib eyes with salt and pepper and sear the steaks in a hot skillet for about two minutes on each side; set aside.

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Add the steaks to the pan and sear for 3 to 4 minutes, then flip and sear for 2 to 3 minutes on the other side.

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Add half of the meat to wok; cook and stir for 2 to 3 minutes or until meat is slightly pink in center.

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Add the sliced steak to the hot frying pan and stir-fry for 2 to 3 minutes, until fully cooked and browned.

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Add the steak and stir-fry for about 2 minutes.

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When the oil is hot, add the steak, garlic, ginger, and salt and stir-fry for 8 to 12 minutes, until the beef is browned on all sides.

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Using tongs, turn steaks over and cook until well browned on second side, 2 to 2½ minutes.

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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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71 comments

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  • if that was 350 gram of beef ill eat my hat. Thats never mind the supposedly half tablespoon of soy sauce, that was like 50 ml at least!

  • What a crappy video, between his shit performance and the stupid unprofessional camera operator, I don’t know how they allow such an unprofessional presentation.

  • I made this the other day and it was SO good! My coworkers kept saying how good my lunch looked and smelled. Lol. Thank you! This will be a repeat.

  • Excellent I’ve made this twice now
    I’m from the UK but this bloke acts so black with the waving hands
    No I’m not racist, I’m half black
    It’s just funny

  • Well, I couldn’t keep up and then lost the use of the phone because, dirty hands. The problem I have is that none of these scale for 1 and the balance is thrown completely off. Can’t use 1/2 an egg, so too much egg. Left egg bits everywhere. “Sprinkle” turned into too thick. Then staging/timing was off. Brocolli and green beans got too soft. And you were right, the thick strips pre-cut from the grocery store are too chunky and are not as chewable. Mushrooms ended up getting overcooked. I skipped the peppers. The only ingredient coming out perfect were the carrots. I’ll have to try again, with refinement.

  • How long do you blanch that beef flank steak or what is it in first recipe so it is not overcooked just few seconds? Let’s say 30 sec?

  • Cuting with the grain all ways makes it chewy that’s the first thing u learn when cut deer steak when ur like 7,8 years old allways across the grain

  • I just wish the ingredients would show a little longer on the screen…I had to be rewinding it several times ��. But I made it, and it came out DELICIOUS!!!

  • Ok so like, when Chef Ramsay takes time out of his day to help people make better food and be as strict as he is, why in the fuck would someone like she and he who must not be named still try to act like victims when they asked for his help!?!?

  • I just made it for dinner by following the exact direction the meat took longer to cook and didn’t get the same. Texture but it smells and tase great. I’m on keto and this is the great addition to my dinner list. Thanks anyway Chef ��‍�� ����‍������‍������‍������‍������‍������‍������‍������‍������‍������‍��

  • I loved the chef’s technique. The music added so much to the video and no chatter. I learn better by watching someone do a task. This was a very enjoyable video.

  • I’m going to make this again. I’d be happy to eat this once a week to be honest. It’s the only way I can eat broccoli. Thank you absolutely love this.

  • Watched about 20 beef stir fry videos today to find the best one. Not looking for best recipes necessarily, just good instruction. This is by far the best.

  • Just made it and the family and household employees loved it. Not much can go wrong with this excellent recipe if you stick to the basics. Thanks a lot for the great recipe and instructions mate, liked and subscribed!

  • Anyone else buy a wok recently and found themselves here? COVID’s got my waistline expandin’ baby! This wok’s about to get a workout!

  • Im working my way through ALL your recipes, and i have to tell you, this recipe i make at least once a month! EVERYONE LOVES IT IN MY FAMILY!! My 5 year old and 1 year old,husband, even the in laws!

  • I find it funny when people talk about cutting meat against the grain… someone will have to explain that to me because as a woodworker, I can not see how one can cut meat against the grain lol Across yes but against???

  • Thank you!!! I tried it and it is a success!!! Actually, after stir frying the beef it was already good!!! I mean, that alone is superb already lol

  • I have to care.. I live in freakn Hacienda heights, Ca even though I’m white & contrary to popular belief the food out here is terrible.. except for of course the sushi lol

  • Appreciate it for sharing your ingredients. I’m cooking it right now! Though, your veggies broccoli and carrots are overcooked.:( Thx!

  • Finally, a recipe I can follow that makes my stir fry as good or better than the local Chinese restaurant! And I don’t have to waste money on rice (pre-diabetic)!

  • One thing i was always curious about is, if there are ways to cook/grill marinated steaks on a gas grill and still reduce the mess it could make underneath.

  • I knew I wasn’t imagining it when I see chinese cooks adding scoops of water… cuz a lot of recipes leave that part out and instead instruct you to cook veggies straight in oil

  • You could also put the broccoli in the wok with carrots on high with oil, and splash water in a little but often. Then you dont need to boil them because you effectively steam and fry them at the same time.

  • The cinematography and quality of production is simply amazing! I wish you the best in your Youtube adventure and thanks so much for the recipe.

  • WE “stir-fry” weekly!�� Thanks a bunch for this technique ��! We put baking soda in the marinade to help brown quickly and tenderize the meat��. Also avocado oil is or preferences. Keep it real and delish��!

  • This looks so amazing. ������Thank you so much chef for sharing another home run. ������I appreciated the tips with the slurry and the blanching of the vegetables. I haven’t tried either one of those tricks before!!! Thanks again for a great recipe and a great video.

  • My kids do the same, they don’t care about using a fork LOL, God bless him, thanks for this delicious recipe, I will sure make it soon.

  • Woooo!! Success! I made the sauce for a stir fry for me and my friends!! They totally loved it! I used regular non spicy sesame oil though, still tasted great!! Thanks for sharing! <3

  • Oriental is seen as a contentious term by some in America and President Obama signed legislation banning the word from being used in federal law in May. The new law stipulates that “Asian American” must be used instead of “Oriental”.

  • I don’t cook, Yet this video makes me want to go out and buy everything in order to do so. (I went from being full to hungry during this video)

  • Spoilt by the “staged” presentation of the food at the end. That broccoli has never seen a wok. Have to be confident that what I’m being shown is genuine otherwise it will just turn out be be another failed recipe that has cost me money.

  • NAILED IT!!! i make an almost exact dish at home OFTEN, cause my wife loves it. i would only recommend (for me) more garlic, add sake and mirin to the marinade. green onions MUST HAVE!

  • OMG…drooling here! ���� This looks amazing! I got to try this out! ���� Your content is always TOP notch! ������ I love a good stir fry recipe! ��

  • If you gone link a link to the recipe at least link it to recipe of the video NOT the page. Nobody has time to search your whole website for it

  • Okay just for a 411 you dont need to add corn starch i did your recipe without and it taste just as good if not better it taste better than the Chinese restaurants frfr thanks for the recipe but corn starch is really bad for you..try it without next time

  • I turned my head for a split second to see what was on ridiculousness, looked back at my phone and seen a lil boy going ham…�� I thought i clicked on another video.��������������

  • Tried it last night. Excellent video and it was delicious.
    The only change I made was type of steak used. Will be making this for company soon.

  • i agree had to get another bit i followed ur instruction and wow i love it i use sesame oil and chili flakes sweeeeeeeeeet thank you

  • I like to stir all the sauce ingredients together in a big measuring cup before I start cooking. But there’s a reason I add red pepper flakes. Soaking for a bit brings out that great kick. Sweet, salty and some heat. Nom, nom, nom!

  • Discovered that video by chance, omg that chef is amazing, so skilled that he make some recipes look easier than they really are. Love the music too so therapeutic ��

  • Why is this the coronavirus pandemic outbreak by God? Because of around the world people are killing lots of animals and eating them without consider. Actually in God’s theary that is not right because animals are also have a deserve to live on the earth.

  • Naw holmes. Take that thinly chopped up steak and put it on a corn tortilla with some cilantro leaves and a 1/8 inch thick slab of cheese (extra sharp) and call it a day. Throw in a corona to top it off.

  • Loved loved loved it! We’ve just finished our dinner with this recipe. I’ve just made some changes due to diet restrictions. I replaced the brown sugar with honey, the soy sauce with Tamari, and cashew cream instead of the corn starch. We follow the SCD diet. Thank you.

  • Billy I watched a lot of videos and I can say with confidence that your content truly worthwhile. I’ve been looking for a good recipe for fried rice with seafood in sweet sauce for a long time, but I just can’t find it. Can you help me with this? Thank you for your work!

  • Just made this and it was amazing. The whole family loved it! Thanks man!
    The way you break everything down makes it very doable for novice cooks like me!

  • Fan from AUSTRALIA-Thank you for sharing your version of ASIAN recipes! Keep them coming please! It’s different but simple & interesting.

  • Production quality 10
    Speaking voice 10
    Choice of font for on screen instruction 10
    Backward ball cap…nope
    Ears tucked into backward ball cap….. I’m out.

  • when the oil begins to smoke it produces toxic fumes and harmful free radicals. These sticky transfats stick to the artery walls leading to coronary heart disease

  • with the people of this generation old and young are fitness crazy, oil is much used. Secondly at 0.57 the water tap is running right thru the whole video. I don’t know whether water is plentiful all over the country, in India several states and villages have hardly any water. In rainy season often water gets contaminated. The video was clear and closeup camera showed every detail. Thank you very much.

  • Your explanation of why one should cut against the grain was one of the clearest and most succinct explanations of the matter that I’ve heard. Nicely done. That stated, I don’t care how well you sourced your meat; that marinade still would’ve benefitted from a healthy pinch of MSG!

  • Chinese got one of the. BEST cooking technique in the world and their food is amazingly delicious but the only bad part is most of the Chinese restaurant have a low hygiene practice so if u wanna eat Chinese just don’t think about the hygiene just think about the foods

  • This is the first half of stir frying beef depending on how you cook it. The technique works but it is different from eastern-inspired stir fry, beginning with the cut of meat, how it is prepped, and ingredients added prior to stir fry.

  • First time trying tofu (used it instead of the beef but followed your recipe exactly with everything else) and goddamn it was actually good! Thanks for the amazing recipe

  • Chicken chopsuey is one of the most searched recipe. We need to see how chef execute it with his experience. This will increase your channel’s views as well!

  • Совершайте покупки с выгодой для себя, более 7000 магазинов, туры, перелёты и многое другое с кэшбеком на любую удобную вам карту, скачиваем приложение в Android маркете или App store и регистрируемся по ссылке: https://switips.com/?u=NikolayIvanov94

  • Nice cooking for a restaurant. Please develop a simple and safe recipe for cooking at home. I don’t want to burn my kitchen/house down. Did you see the fire surrounding the wok after he added the wine?

  • Hey Sam and Max, just wanted to say THANK YOU for this video. I actually ended up combining two of your videos… I used your slow roast and sear method for tri-tip mixed with this marinade, and the results were incredible!! Thanks again, keep up the great work!

  • Your recipe looks delicious, I will make this for dinner tonight. You have a cute little boy right there, he is so sweet ��. Am sure he hates forks. We like to eat with our hands in Tanzania.

  • This recipe was sooo delicious! I added baby carrots and left out the rice. My 2 and 10 year olds loved it. I’m about to pick my 5 year old up from his grandmother’s and can’t wait for him to sample it. He barely eats anything I cook, esp. if it doesn’t involve rice/potato and cheese. Fingers crossed!!!

  • Hmm hot wok + sesame oil just seems like a bad idea maybe add that after its cooked, sesame oil really does not work well with high heat.

  • You might be my new go to Cooking Channel for 2017 Awesome
    Love the kitchen,you might need some more beer in the background LOL
    That open grill barbeque in the back that’s nice to.

  • its really not recomanded for those who want to lose their weight ������

    as the best way to eat this with rice…and at the end u gonna need more rice.

    But thank you, I’ve tried and the result is so good.And every body love it

  • I fucking hate that knife sharpening noise. I’d want to punch the chef in the face when he did it, when I worked in a kitchen. I know it’s necessary, but that noise bothers me so much.

  • I clicked on this for the recipe..I’ve been in a loop watching Kitchen Nightmares with Gordon Ramsey and don’t want to eat out EVER again��..but…uummm…..I don’t have a stove range that has the Portal To Hell underneath it�� I would burn down my house ��…I’m so hungry…..

  • I acknowledge he is a good cook. However I would probably punch him in the face within two minutes of meeting him. He comes across as such an asshole. I’d rather eat kraft dinner with a nice person.

  • Oh my goodness, I’ve made this today and it came out great. The family thinks I’m this great cook. I had to admit that it was Claudia’s instructions that helped me prepared it. Thanks C. You’re the best. ��

  • try indian vegetarian dishes. it will blow all these dishes out.
    also, he uses the same technique always, ends the cooking with corn starch and half cooked meat.. not healthy

  • Could’nt figure out what the bloody bloke was saying! I think he said ground nut oil or more commonly known as peanut oil. Am i right or wrong?

  • This looks so delicious….I’m on keto and I would love to try this dish I only have to figure out what to substitute the sugar with and we don’t eat soy sauce. I hope mine taste as good as yours look!

  • Hi Mr. chef �� do you have restaurant? If you have a restaurant I will love to go there and eat everything you cook �� I really want to meet you in person �� I love to see you ❤️�� keep up the great work �������� God bless you always ������������❤️❤️❤️