Beef And Ginger Stir-Fry

• 1 lb. skirt steak, trimmed, sliced against the grain into 1/4"-thick strips, patted dry
• 1 tsp. sugar
• 1 tsp. toasted sesame oil
• 1 tsp. plus 1 Tbsp. soy sauce
• 1 tsp. kosher salt, plus more
• 1 Tbsp. vegetable oil
• 1 medium sweet onion, sliced into 1/2"-thick rounds
• 1 (3") piece ginger, peeled, very thinly sliced
• Freshly ground black pepper
• 3 Tbsp. unsalted butter, cut into pieces
• 1 Tbsp. fresh lemon juice
• Cooked rice (for serving)

1. 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.
2. Place a large skillet over high heat. Pour in vegetable oil and swirl to coat bottom of pan. The oil should be shimmering and you should see some wisps of smoke-if it's not hot enough, the meat will steam instead of getting deeply browned.
3. Add steak to skillet in an even layer (it's okay to crowd it a bit) and cook, undisturbed, until brown around the edges, about 2 minutes. Turn steak over and add onion, ginger, lots of pepper, and 1/3 cup water. Cook, tossing often, until onion is just tender and ginger is softened, about 2 minutes.
4. Remove skillet from heat and add butter, lemon juice, and remaining 1 Tbsp. soy sauce. Toss until butter is melted and coats steak. Taste and season with more salt if needed.
5. Divide rice among bowls and top with beef stir-fry.

skirt steak, sugar, sesame oil, soy sauce, kosher salt, vegetable oil, sweet onion, ginger, freshly ground black pepper, unsalted butter, lemon juice, rice

Taken from www.epicurious.com/recipes/food/views/beef-and-ginger-stir-fry (may not work)