Categories: Asian
Ingredients
- 1 lb. flank steak, halved lengthwise and thinly sliced against the grain
- 2 tbsp. soy sauce
- 2 tsp cornstarch
- 1 English cucumber, peeled, halved lengthwise, seeded and cut into 3/4-inch chunks
- 2 stalks celery, chopped, plus celery leaves for topping
- 3 tbsp. Asian black bean sauce
- 4 pickled hot cherry peppers, chopped, plus 2 tbsp. brine
- 2 tbsp. vegetable oil
- 2 garlic cloves, minced
- 1 tbsp. minced fresh ginger
- 1 tsp mixed peppercorns
- 4 cups cooked jasmine rice
Directions
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Toss the steak with 1 tbsp. soy sauce and 1 tsp cornstarch in a large bowl. Combine the celery and cucumber in a separate bowl; set aside.
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Stir the black bean sauce with the remaining 1 tbsp. soy sauce and 1 tsp cornstarch, the cherry pepper brine and 1/4 cup water in a small bowl; set aside.
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Heat 1 tbsp. vegetable oil in a large nonstick skillet over high heat. Add the cucumber-celery mixture and cook, undisturbed, 1 minute. Toss and cook, stirring occasionally, until crisp-tender, 1 to 2 minutes. Transfer to a bowl.
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Heat the remaining 1 tbsp. oil in the same skillet. Add the steak in a single layer. Cook until browned on the bottom, about 1 minute. Toss and continue cooking, stirring, until just a few pink spots remain, 1 more minute. Add the garlic, ginger and peppercorns and cook, stirring, until the meat is cooked through, 1 to 2 more minutes. Add the black bean sauce mixture and cherry peppers and bring to a boil. Cook until glossy, about 1 minute. Toss in the cucumbers and celery.
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Serve the stir-fry over rice. Top with celery leaves.