Recipe from Cook With What You Have
Skirt steak is a very flavorful cut that is best cooked briefly, over high heat. Cutting the vegetables into large matchsticks takes a little extra time but makes for a really nice texture and quick cooking. Turnips and/or rutabaga are good substitutes for the kohlrabi. Serve with rice.
Makes 4 servings
1/2 teaspoon salt
4 teaspoons finely grated or minced ginger, divided
1 large clove garlic, finely grated or minced and mashed
2 teaspoons soy sauce
2 teaspoons oil
1 pound skirt steak
3 tablespoons vegetable oil, divided
3-4 medium carrots, scrubbed (no need to peel) and cut into matchsticks as best you can
2 small to medium kohlrabi, peeled and cut into matchsticks
1-1/2 tablespoons soy sauce or tamari
2-3 teaspoons chili paste such as sambal oelek, to taste
1-1/2 tablespoons rice wine (mirin)
1/2 cup coarsely chopped cilantro
2 spring or green onions, trimmed and chopped
For the marinade mix the salt, 2 teaspoons grated ginger, 2 teaspoons sauce sauce and oil in a small bowl.
Pat the steak dry. Skirt steak tends to be a long, thin cut and if it’s quite a long piece, cut it in 2 or 3 pieces crosswise to have more manageable pieces to work with. Rub the steak on both sides evenly with the marinade, cover and refrigerate for 20 minutes and up to 8 hours.
Heat 2 tablespoons oil in a large skillet (or wok) over high heat. Add the carrots, kohlrabi and a couple pinches of salt and toss well. Cook, stirring often over high heat for about 5 minutes until the vegetables have softened a bit and are beginning to brown. Add the remaining 2 teaspoons ginger, soy sauce, mirin and chili paste and mix well and cook for another 2 minutes and remove from the heat. Taste and adjust seasoning and cover to keep warm.
In another large skillet heat 1 tablespoon oil over high heat. Add the pieces of meat in a single layer–if they don’t all fit cook them in two batches. Sear for 2 minutes and then turn and finish for another 30 seconds on the second side for medium rare. Remove the meat from the skillet and let is rest on a cutting board for a few minutes. Slice the meat into thin slices against the grain and if you’d like crosswise into bite-sized pieces. Serve the vegetables and meat over rice and top with plenty of cilantro and green onions.