Beef Stir-Fry

stir-fry healthyish short rib beef lemongrass chile serrano jalapeño ginger garlic sesame oil brown sugar green bean pea corn olive oil tomato basil lime

Chris Morocco

4 servings

Source

Ingredients

1 lb. boneless beef short ribs

Kosher salt

2 lemongrass stalks, tough outer leaves and stems trimmed

1 serrano or Fresno chile or jalapeño

1 2" piece fresh ginger, peeled

4 garlic cloves

2 tsp. toasted sesame oil (optional)

1 tsp. light brown or granulated sugar

½ lb. green beans and/or snow peas

2 ears corn, kernels cut from cobs

3 Tbsp. extra-virgin olive oil, divided

1 cup Sun Gold or cherry tomatoes

1 cup basil leaves, divided

Flaky sea salt and lime wedges (for serving)

Method

Trim any big pieces of fat from beef, then thinly slice across the grain. Place in a medium bowl; season with kosher salt. Using a Microplane, finely grate lemongrass, chile, ginger, and garlic into bowl. Add sesame oil, if using, and brown sugar and toss to combine. Let sit at least 10 minutes or up to 1 hour.

Meanwhile, trim stem ends from beans. Slice beans in half lengthwise (or you can slice each at a steep diagonal into a few pieces—this will help them cook a bit more quickly). Transfer to a small bowl, add corn, and toss to combine.

Heat 1 Tbsp. olive oil in a large nonstick skillet over medium-high. Add half of beef mixture in a single layer and cook, undisturbed, until well browned underneath, 1–2 minutes. Toss and cook until nearly cooked through but still pink in spots, 30–60 seconds longer. Transfer to a plate. Repeat with 1 Tbsp. olive oil and remaining beef mixture.

Cook bean mixture and remaining 1 Tbsp. olive oil in skillet, tossing occasionally, until beans are crisp-tender, about 4 minutes. Return beef to skillet along with tomatoes and half of basil. Cook, tossing occasionally, just to let flavors meld, about 1 minute. Season with kosher salt.

Transfer stir-fry to a platter. Top with remaining ½ cup basil; sprinkle with sea salt. Serve with lime wedges for squeezing over.