The dish is ginger-forward and light on the sauce.
If you know your way around cuts of meat, you might balk at the initial directions here to first slice this flank steak with the grain. In this case, that means the long way, knife running parallel with lines of muscle fibers so clearly evident. But wait . . . there’s more! You are then instructed to cut each of those long pieces against the grain, into 1/2-inch thick slices.
Whew. That’s more like it. Your knife work will pay off in tender, slightly chewy pieces of steak, their edges crisped via pan sear.Ginger makes a statement in this dish, although its piquant ways are mellowed with time spent in the pan and a bit of honey. You will, I bet, spend most of the prep time prepping the 6 ounces of ginger required. Don’t scrimp on a single ounce.
We tested this in a nonstick skillet and a wok; the latter creates more crisped bits of browning on the meat, but both pans work well. We did cut back on the original recipe’s amount of fish sauce, by a third. If you love the stuff, go all in with a full 3 tablespoons. 1/2 teaspoon kosher salt, or more as needed12 scallions2 teaspoons honeyCut the steak with the grain into 3-inch wide sections, then cut those against the grain into ½-inch thick slices.
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