Name: Beef and Ginger Stir-Fry
Yield: 4 servings
Ingredients: 1 lb. skirt steak, trimmed, sliced against the grain into 1/4"-thick strips, patted dry; 1 tsp. sugar; 1 tsp. toasted sesame oil; 1 tsp. plus 1 Tbsp. soy sauce; 1 tsp. kosher salt, plus more; 1 Tbsp. vegetable oil; 1 medium sweet onion, sliced into 1/2"-thick rounds; 1 (3") piece ginger, peeled, very thinly sliced; Freshly ground black pepper; 3 Tbsp. unsalted butter, cut into pieces; 1 Tbsp. fresh lemon juice; Cooked rice (for serving)

Thin slices of skirt steak saucy and tangled with rings of softened onion spooned over rice.

Photo by Marcus Nilsson, Prop Styling by Amy Wilson, Food Styling by Frances Boswell

Want to become 1,000 percent more efficient in the kitchen? Take a cue from restaurant chefs and set up all of your mise en place—that would be your ingredients, sliced and measured out—before you start cooking. You’ll go from raw ingredients to a glossy stir-fry in the time it takes to make a pot of rice. How convenient.

Recipe notes

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