Name: Beef and Romaine Stir-Fry
Yield: 4 servings
Ingredients: 1 pound boneless short ribs, thinly sliced across the grain into bite-size strips; 1½ teaspoons cornstarch; ½ teaspoon crushed red pepper flakes; Kosher salt; 3 tablespoons soy sauce, divided; 2 tablespoons seasoned rice vinegar; 2 tablespoons Shaoxing wine (Chinese rice wine) or dry sherry; 2 tablespoons vegetable oil, divided; 6 scallions, ends trimmed, cut into 1-inch pieces on the diagonal; 1 2-inch piece ginger, peeled, thinly sliced crosswise; 1 head of romaine, sliced crosswise into 2-inch pieces (about 10 cups); Steamed white rice, chopped toasted cashews or peanuts, sesame seeds, and/or thinly sliced fresh chiles (for serving; optional)

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Photo by Alex Lau, styling by Sean Dooley

Maybe you’ve never thought to cook romaine before, but just think of it like any other leafy green and give it a try. Because the stir-fry is so quick, the dark leafy parts of the lettuce get tender while the firm parts closest to the rib stay crisp. See the step-by-step photos here and click here for four more easy stir fry recipes.

Recipe notes