*Because of the brief cook time, stew meat would likely produce tougher steak bites. Leaner flank steak and the specified substitutes cook quickly and are ideal here.
**I’ve been using harissa lately because that’s what I have on hand. Other options are Sambal Oelek or something simply labeled roasted red chili paste, like the Thai Kitchen option that is widely available. You want paste preferably, not sauce, although in a pinch you could try sriracha sauce.
A few more things:
• If you’d like to double the recipe, cook it in two batches so that the meat sears rather than steams.
• If the pan begins to smoke, it’s too hot. In this case, reduce the heat slightly and continue cooking.
• Technique tips: I use tongs to transfer the beef pieces from the bowl to the pan, and once I have flipped them to the second side, I pour the residual marinade into the pan. That way, the beef gets a good sear going and the remaining marinade can cook down as the beef finishes cooking – and it can be left to simmer in the pan after the beef is removed if you want to thicken it further, like a glaze, and then toss with the cooked beef. That said, I’ve also dumped the entire contents of the bowl into the pan (there really isn’t that much liquid, although there tends to be more if the beef has marinated for several hours) and it still ends up tasting great. To ensure juicy, tender meat, just be sure not to overcook.