Stir-fry like a champ.
The essentials of the dish include thinly sliced beef, red onion, scallions, watercress, and a soy-based sauce., which at The Slanted Door is cubes of filet mignon. The vegetables play a supporting role, and the flavorful sauce at the end is mounted with butter, which thickens it. It evokes the taste of the rich, red wine reductions that pool around steakhouse filets.
I’ve made the recipe several times now, and discovered it’s as good when prepared as true to its original form as when it barely resembles it. For instance, I’ve loved a simple chicken thigh-for-skirt steak substitution. However, I’ve also loved a clean-out-the fridge variation where pan-fried tofu replaced the beef, a few carrots and a handful of Brussels sprouts replaced the onions and scallions, the addition of a sliced jalapeño brought some heat, and sliced shitakes beefed it up.
. Arugula I’ve found to be too delicate. The original recipe calls for watercress, and I imagine Swiss chard and spinach would work well here, too. If you use something like kale, be sure to shred it finely, which will help it soften more quickly.Use your favorite. I’ve used beef, chicken, and tofu. Though the original recipe calls for filet mignon, I love skirt steak for its flavor. Other good choices include: rib eye, flank steak, New York strip, and sirloin.
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