Steak meets stir-fry in this tender beef dish
If you know your way around cuts of meat, you might balk at the initial directions here to first slice this flank steak with the grain. In this case, that means the long way, knife running parallel with lines of muscle fibers so clearly evident. But wait … there's more! You are then instructed to cut each of those long pieces against the grain, into ½-inch thick slices.
Whew. That's more like it. Your knife work will pay off in tender, slightly chewy pieces of steak, their edges crisped via pan sear.
Ginger makes a statement in this dish, although its piquant ways are mellowed with time spent in the pan and a bit of honey. You will, I bet, spend most of the prep time prepping the 6 ounces of ginger required. Don't scrimp on a single ounce. To make the peeling as easy as possible, toss your large hand of ginger into the freezer for 10 minutes before using the edge of a spoon to scrape down to the flesh.
We did cut back on the original recipe's amount of fish sauce, by a third. If you love the stuff, go all in with a full 3 tablespoons. (And if you are not a fish sauce fan, try a combination of 1 tablespoon plus 1 teaspoon Worcestershire sauce plus 2 teaspoons soy sauce.)