A New Weeknight Dinner In the Rotation
Every Monday night, Bon Appétit editor in chief Adam Rapoport gives us a peek inside his brain by taking over our newsletter. He shares recipes he's been cooking, restaurants he's been eating at, and more. It gets better: If you sign up for our newsletter, you'll get this letter before everyone else.
“Velvety.”
That’s the word that my friend Gabe used to describe Andy Baraghani’s Beef and Ginger Stir Fry and, with that, I knew what I was making for dinner Sunday night.
Not that I needed Gabe to remind me of the allure of this quick-and-easy dish; I’ve been staring at a photo of it for more than two months now—all glossy and saucy and burnished looking. I mean, come on—how can you not want to make it!
The stir fry is inspired by the Filipino dish bistek, a version of which Chris Morocco developed with chef Angela Dimayuga for our December 2017 issue of Bon Appétit.
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Andy’s version requires just a handful more ingredients, but most of them are pantry staples: ginger, soy sauce, sesame oil, and...butter.
It’s that last ingredient that makes the dish “sexy," according to Andy, or velvety, according to Gabe. I just know that it’s delicious.
It couldn’t have been easier to make, and my version looks almost as gorgeous as Marcus Nilsson’s photo, especially with a side of sautéed bok choy and jasmine rice. The only thing I’ll change next time (and there will definitely be a next time) is that I’ll stir fry the beef and onions in two batches, so as to not crowd the pan and to let the onions take on more color. Either way though, I’ve officially got a new weeknight dinner in my arsenal.
Get the recipe:
Beef and Ginger Stir-Fry
Originally Appeared on Bon Appétit
