The Ribeye Redshift
Southwestern Steak and Tomato Stir-Fry with Asian Soy-Chili Glaze
30 minutes
Serves 4
DinnerDairy-freeNut-freeShellfish-free
Herb's take
What happens when your favorite steakhouse takes a detour through a stir-fry joint, then picks up a little Tex-Mex on the way? This recipe. Prepare to master velvety steak, saucy tomatoes, and why chili powder loves soy sauce.
Ingredients
Yield
4
Instructions
- 01In a medium bowl, toss the sliced ribeye with 1 tablespoon soy sauce, 1 teaspoon cornstarch, and 1/2 teaspoon salt. Set aside to marinate for 10 minutes.
- 02While the beef marinates, whisk together in a small bowl: remaining 2 tablespoons soy sauce, remaining 1 teaspoon cornstarch, brown sugar, lime juice, water, cumin, chili powder, and black pepper. Set this sauce aside.
- 03Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat until shimmering. Add half the beef in a single layer. Sear without moving for 1 minute, then stir-fry for 1 more minute until browned but still pink inside. Remove to a plate and repeat with another tablespoon oil and remaining beef.
- 04Add the final tablespoon of oil to the skillet. Toss in onion and bell pepper, stir-frying for 2 minutes until just softened.
- 05Add jalapeño and garlic. Stir-fry 30 seconds, just until aromatic.
- 06Add chopped tomatoes with 1/2 teaspoon salt. Stir-fry for 2 minutes, letting the tomatoes soften and release some juice.
- 07Return all the beef (and any juices) to the pan. Stir the sauce you made earlier, pour it in, and stir-fry vigorously for 1 minute, just until everything is glossy and saucy.
- 08Remove from heat and toss in scallions and cilantro.
- 09Serve the stir-fry hot, spooned over rice or alongside warm tortillas if desired.
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