Steak and Onion Stir-Fry
What a fabulous stir-fry! You’ll want to make it again and again. The lemon with the steak is incredible, and the combination of tender beef, crunchy celery, caramelized onions, and scallions is just delicious. The whole thing comes together so quickly. Just prep your ingredients, get your pan nice and hot, and have fun!
Ingredients
1 pound sirloin, skirt or hanger steak
Sea salt and cracked black pepper
1 teaspoon sugar, optional
1 lemon
2 tablespoons neutral oil
5 celery stalks, trimmed and thinly sliced on a bias
½ yellow onion, thinly sliced
3 garlic cloves, finely grated
3 scallions, thinly sliced, green and white parts separated
2 tablespoons Tamari soy sauce
2 tablespoons salted butter
Preparation
Place steak in freezer for 10 minutes until firm. Remove and slice thinly against the grain. Season generously with sea salt and cracked black pepper, and sprinkle with sugar, if using. Cut lemon in half and set aside.
In large skillet or wok, heat 1 tablespoon oil over medium-high heat. Add steak in a single layer, working in batches if necessary, and sear for 1–2 minutes per side until nicely browned. Remove from pan and set aside.
Add remaining tablespoon oil to pan. Add celery and onion and stir-fry for 3–4 minutes until slightly softened but still crisp. Add garlic and white parts of scallions and cook for another minute, stirring constantly.
Return steak and any accumulated juices to pan. Add Tamari soy sauce and butter, tossing everything together until butter melts and steak is coated in a glossy sauce, about 1 minute.
Squeeze juice of half the lemon over stir-fry and toss again. Taste and adjust seasoning with sea salt, cracked black pepper and more lemon juice, if desired.
Remove from heat, scatter green parts of scallions over top and serve immediately.
Serves 4.
A little tip: The secret to a great stir-fry is a very hot pan and not overcrowding the steak. You want beautifully seared beef and celery that still has a little crunch.
