This recipe comes together really quickly. You can substitute good top sirloin steaks for the strip steaks, if desired. Sprinkle with sesame seeds and serve with rice.
serves 4
1/2 cup soy sauce
1/2 cup sugar
3 garlic cloves
1 tablespoon grated fresh ginger
1/8 teaspoon red pepper flakes
2 tablespoons cider vinegar
2 teaspoons cornstarch
3 strip steaks (8-10 ounces each), about 1 inch thick
2 teaspoons vegetable oil
2 scallions, sliced thin
Whisk soy sauce, sugar, garlic, ginger, pepper flakes, vinegar, and cornstarch in bowl.
Pat steaks dry with paper towels. Heat oil in large nonstick skillet over medium-high heat until just smoking. Add steaks and cook until well browned, 3 to 5 minutes per side. Transfer to plate and tent with foil.
Wipe out skillet and add soy sauce mixture. Simmer over medium heat until sauce is thickened, about 2 minutes. Slice steak thinly against grain and transfer to platter. Pour sauce over steak and sprinkle with scallions. Serve.
1/2 cup soy sauce
1/2 cup sugar
3 garlic cloves
1 tablespoon grated fresh ginger
1/8 teaspoon red pepper flakes
2 tablespoons cider vinegar
2 teaspoons cornstarch
3 strip steaks (8-10 ounces each), about 1 inch thick
2 teaspoons vegetable oil
2 scallions, sliced thin
Whisk soy sauce, sugar, garlic, ginger, pepper flakes, vinegar, and cornstarch in bowl.
Pat steaks dry with paper towels. Heat oil in large nonstick skillet over medium-high heat until just smoking. Add steaks and cook until well browned, 3 to 5 minutes per side. Transfer to plate and tent with foil.
Wipe out skillet and add soy sauce mixture. Simmer over medium heat until sauce is thickened, about 2 minutes. Slice steak thinly against grain and transfer to platter. Pour sauce over steak and sprinkle with scallions. Serve.
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