Rating: 3.5 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
  • 4 Ratings

We forget about pan-searing a steak in a wok, but it's an ideal pan for cooking steak to perfection.

Source: Better Homes and Gardens

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Recipe Summary

total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • For dressing, in a small bowl combine basil, red pepper, lime juice, 3 Tbsp. warm water, fish sauce, rice vinegar, and sugar. Stir until sugar dissolves. Set aside. Sprinkle both sides of steaks with salt.

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  • Heat a 14-inch flat-bottomed wok or 12-inch stainless-steel skillet over medium-high heat until a bead of water vaporizes within 2 seconds of contact. Swirl in 1 Tbsp. of peanut oil. Add steaks; pan-fry 3 to 5 minutes or until medium-rare, turning once halfway through cooking. Remove steaks to a platter; set aside.

  • Swirl remaining 1 Tbsp. peanut oil into pan over high heat. Add green onions; stir-fry 30 seconds or until slightly softened. Add zucchini and yellow squash; stir-fry 1 minute. Transfer to bowl. Add spinach to pan; cook 15 seconds. Stir into vegetables. Stir in basil leaves. To serve, spoon vegetables over steaks. Drizzle with dressing.

Nutrition Facts

411 calories; fat 28g; cholesterol 87mg; saturated fat 11g; carbohydrates 14g; mono fat 13g; poly fat 3g; insoluble fiber 3g; sugars 10g; protein 29g; vitamin a 3256.8IU; vitamin c 61.7mg; thiamin 0.3mg; riboflavin 0.5mg; niacin equivalents 7.4mg; vitamin b6 0.8mg; folate 127mcg; vitamin b12 2.3mcg; sodium 1099mg; potassium 884mg; calcium 111mg; iron 4.7mg.
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