Monday, May 21, 2012

Soy Sesame Steak

Korean Style Steak

This steak is one of the easiest ways to please my teenager. Sliced thinly, marinated for a few hours and then seared in a hot pan, it's a great way to stretch a cut of meat to serve a few people. Kevin has made this before on his own, which shows you just how easy it can be to make. The secret to getting perfectly cooked and yet tender bits of meat is to get your pan really hot, and add the beef strips in batches so that they sear quickly, yet leave the inside a bit pink. It only takes a brief 45 seconds to 1 minute to do this, so stay at your stove and watch it carefully.

 Adapted from Gourmet

1/4 cup low sodium soy sauce (this is important-make sure you use low sodium or the end result will be too salty)
1 tbsp sugar
2 tsp sesame oil
2 tbsp sake
1 bunch scallions (white and light green parts separate from the dark green, minced)
1 tbsp garlic, minced
1 tbsp fresh ginger, minced
2 tbsp sesame seeds
1 lb flank steak, sliced very thin ( 1/8th of an inch?) across the grain

 Mix together the soy sauce, sugar, sesame oil, sake, white and green parts of scallion, garlic, ginger, and sesame seeds in a bowl. Toss with steak strips, cover dish with plastic wrap, and chill for about 2 hours.

Get your frypan hot over medium heat. Add a little oil. Add about half of the beef strips, stirring and moving it around quickly as it sears. The trick with having tender steak strips is to cook it just briefly. When sliced so thin, beef doesn't need long to cook at all-maybe just 1-2 minutes per side. Don't crowd the pan, but rather cook in batches, stirring it around as you go.

Heap the cooked steak strips on a plate, sprinkle the remaining green onion over top, and serve with rice. 

Serves 2-3
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