Sizzling Skirt Steak with Asparagus and Red Pepper
Serves 4 (serving size: 3 ounces steak and about 3/4 cup vegetables)
Photo: Brian Woodcock; Styling: Paige Hicks
1 pound skirt steak, halved crosswise
1 1/2 tablespoons fish sauce, divided
2 medium red onions, divided
12 ounces asparagus, trimmed
1 large red bell pepper, thinly sliced
2 tablespoons olive oil
How to Make It
Combine steak and 1 tablespoon fish sauce in a shallow dish. Cut 1 onion in half lengthwise. Grate half of the onion. Add onion pulp to steak; toss to coat. Cover and let stand at room temperature for 30 minutes.
Cut remaining 1 1/2 onions into 1/4-inch-thick vertical slices. Cut each asparagus spear diagonally into 3 pieces. Combine sliced onion, asparagus, bell pepper, and oil; toss to coat. Heat a large wok or stainless steel skillet over high heat. Add vegetables to pan; stir-fry 5 minutes or until crisp-tender. Add remaining 1 1/2 teaspoons fish sauce to pan; stir-fry 30 seconds. Remove vegetable mixture from pan; keep warm.
Scrape onion pulp off of steak. Return wok to high heat. Add steak to pan; cook 3 minutes on each side or until desired degree of doneness. Place steak on a cutting board; let stand at least 5 minutes. Cut steak across the grain into slices. Serve with vegetables.
This was a surprisingly great recipe. I use fish sauce all the time in Thai recipes but this was the first time I used it as the only I gradient in a marinade/sauce. It was so delicious. My kids couldn't get enough of the veggies and steak. I had the butcher halve the steak for me to save me time - one of my best ideas of the day! Make this recipe!
While cooking this, my 4yr old was literally crying because she thought it smelled like feet - fish sauce smells so nasty. But the end result was flavorful and delicious, with no hint of fish taste or smell. Beware: grating the onions also had ME crying. But other than that, it was simple to prepare.
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