This one’s for those who like a spicy kick!
A simple weeknight dinner that comes together in one pan, easy to clean up, and will make plenty of leftovers! It’s bursting with sweet, spicy, and umami flavor that’ll keep you coming back for more. Find the full recipe below!
For the sauce:
1/2 tbsp gochujang flakes or paste*
1 tbsp Thai red curry paste*
1/3 cup tamari
1 tbsp fish sauce (optional)
2 tbsp ginger juice, or 1 tbsp grated fresh ginger
2 tbsp toasted sesame oil
2 tbsp honey
1 tbsp white miso paste
For the stir fry:
3-4 green onions (white parts only)
1 1/2-2 lbs skirt or flank steak, sliced thinly against the grain
Mixed veggies (I did red, yellow, and green bell pepper and shiitake mushrooms), sliced
1/2 cup fresh basil, or Thai basil (either works)
Black or white sesame seeds
First, combine all ingredients for the sauce. Set aside.
Add thinly sliced green onions (white parts only) to a pan with some sesame oil over medium heat. Add the steak, and turn to medium high- cook until the beef is crispy. Remove the beef + onion mixture from the pan and set aside.
Add your sliced mixed veggies to the same pan with half the sauce. Cook down until veggies are tender. Add beef back to the pan and add the rest of the sauce. Stir to combine. Add 1/2 cup of torn basil and stir again to combine. Allow to cook a bit longer over medium heat, until the sauce coats everything and reduces a bit.
Serve over cooked white rice and garnish with thinly sliced green onion (green parts), toasted white or black sesame seeds, and extra basil/thai basil. Enjoy!!!
*if you’re sensitive to spice, I recommend omitting the gochujang and curry paste for a mild sweet and umami stir fry. You can also add extra miso or sesame for more umami flavor. Taste to adjust as needed!