We're obsessed with this color palette, TBH
Kosher salt, freshly ground pepper1 bunch scallions, cut into 1-inch pieces6 medium radishes, trimmed, quartered1 cup torn basil leavesHeat oil in a wok or large cast-iron skillet over high. Season beef with salt and pepper and cook, tossing and stirring often, until deeply browned, 8–10 minutes. At first meat might seem wet but it will eventually take on color and look shiny.
Add onions and mushrooms and cook, tossing around, until they soften and start to take on a little color, 6–8 minutes. Add scallions, ginger, and garlic and cook, tossing constantly, until slightly wilted, about 2 minutes. Add sambal oelek and mirin and cook, tossing to coat, about 1 minute. Add radishes, snow peas, and broth and bring to a boil. Cook until liquid is reduced by half and meat and vegetables are glossy and saucy, about 5 minutes. Season with salt and pepper.
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