Appears in Cook's Country June/July 2014
To streamline this dish for two, we had to reduce not just the portion size but also the ingredient list.
For homemade stir-fries, we usually turn to flank steak, but with only two portions, a hefty 1-plus-pound piece of meat wouldn’t do. Blade steak had all the tenderness and meaty flavor we were after, but it comes in a more portion-friendly ...