East Meats West Wrap
Soy-Ginger Ribeye Stir-Fry Burritos with Sautéed Vegetables
40 minutes
Serves 4
DinnerChineseDairy-freeNut-freeShellfish-free
Herb's take
Tonight, we’re fusing classic Chinese stir-fry with burrito night, searing thin-sliced ribeye in a sizzling wok and rolling it up with ginger-kissed veggies inside tortillas. This is what happens when your skillet can’t pick a continent, get ready to learn the magic of high-heat stir-frying and the art of the burrito roll.
Equipment needed
- Wok (or large nonstick skillet)
Ingredients
Yield
4
Instructions
- 01Freeze the ribeye steaks for 25 minutes, just until firm. Slice as thinly as possible across the grain.
- 02In a medium bowl, whisk together the soy sauce, cornstarch, brown sugar, ginger, garlic, and sesame oil.
- 03Add the sliced ribeye to the marinade. Toss to coat and marinate 10 minutes while prepping vegetables.
- 04Heat 1 tablespoon neutral oil in a large nonstick skillet or wok over high heat until shimmering. Add the mushrooms and cook 2 minutes, undisturbed, then stir and cook 2 minutes more until browned.
- 05Add bell pepper and carrot. Stir-fry for 2 minutes until just crisp-tender. Add half the scallions and cook 30 seconds.
- 06Transfer the vegetables to a bowl and wipe out the skillet.
- 07Add remaining 1 tablespoon neutral oil to the hot skillet. Spread the marinated steak in an even layer. Sear without moving for 1 minute, then stir-fry until just cooked, about 2 minutes more.
- 08Return the vegetables to the pan with the steak. Add rice vinegar and toss everything to combine, scraping up any tasty bits stuck to the pan.
- 09Warm tortillas in a dry skillet or microwave until pliable.
- 10Divide the ribeye stir-fry among tortillas. Top with cilantro and remaining scallions. Roll into burritos, tucking in the sides as you go.
- 11Cut burritos in half and serve immediately.
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