1.5lb.New York Strip Steakcut into strips (see photo)
1 cupcarrotshoe string or thinly sliced
6 wholegarlic clovessliced
1largered jalapeno or chili pepperpetite diced
1/2cuphot and sweet saucei used go-chu-Jang
3/4tsp saltor less to taste
1tbsp.toasted sesame seedsif desired for garnishing.
Cut the steak into 2 inch strips. See photos
Bring a large skillet to high heat and add 2 tbsps. of oil. Place the strips of meat about 1/2 inch apart from each other. Do not over crowd. Do 2 batches if needed. Cook the strips of high heat on each side for 1-2 minutes until golden brown. Remove and set aside.
In the same skillet, add 1 tbsp. of oil and sauté the onions, carrots and garlic for a few minutes. Add in the broccoli and the steak back into the pan and season with salt, pepper and add the hot and sweet sauce.
Mix and cook everything together on medium heat for 2-3 minutes.
Remove from heat and serve. Garnish with some sesame seeds if desired.
Use a large pan/skillet or wok.
Make sure your pan is hot before adding your ingredients.
Prep your ingredients before firing up the pan, things move quick!
For really thin steak strips you can place your meat in the freezer for 30 mins. This makes for firmer meat which you can slice more thinly.
Cut your slices into even sized strips, so they cook evenly.
Keep everything bite sized! All your ingredients should be bite sized, this way they cook quickly and you can get more flavors on you fork!
Stick to oils with high smoke points, like vegetable oil, grape seed, canola or avocado. Avoid low smoke point oils like olive oil.
If you want it milder, omit the jalapeno/chili pepper.
Garnish with toasted sesame seeds for a pop of crunch!
Fell free to toss in other veggies, but be wary that harder veggies can take longer to cook.