- 3/4 to 1 pounds skirt steak, thinly sliced across the grain
- 3 tablespoons olive oil or grapeseed oil, divided
- 3 teaspoons sugar, divided
- Kosher salt and pepper, to taste
- 3 tablespoons rice vinegar
- 3 tablespoons mirin
- 3 tablespoons soy sauce
- 1 teaspoon fish sauce
- 7 ounces Romaine lettuce or other (see note)
- 1 cup thinly sliced red onion
- 3 to 4 scallions, white and green parts, cut into 1-inch pieces
- 6 ounces other vegetables, optional, such as shiitake mushrooms, carrots, shaved Brussels sprouts, cabbage (see notes above)
- 1 tablespoon minced garlic
- fresh lime wedges for serving, optional
- Place the steak in a bowl with 1 tablespoon of the oil, 1 teaspoon of the sugar, 1 teaspoon kosher salt, and pepper to taste. Toss to coat. The steak can sit like this for as long as one day in the fridge.
- In a small bowl, stir together the remaining 2 teaspoons of sugar, the vinegar, mirin, soy sauce, and fish sauce. Place the Romaine in a large serving bowl.
- Heat a wok or large skillet over high heat. Add 1 tablespoon of the oil, and when it shimmers, add the steak. Cook undisturbed for about a minute, then stir and cook until done, about 1 more minute. Transfer steak to a plate. Discard oil in wok, and add the remaining tablespoon of oil. Immediately add the red onion, and scallions. Cook for 1 minute, stirring occasionally. Add any other vegetables, the garlic and cook for 1 more minute or until the vegetables just begin to soften. Return the steak to the wok and add the sauce. Bring to a simmer (it should happen immediately), toss to coat, then turn off the heat.
- Pour the contents of the wok over the Romaine. Let sit for a minute to allow the heat to soften the Romaine. Toss gently to combine. Serve with lime wedges if using.