Wednesday, April 28, 2010
0 Recipe #103: Ginger Sesame Beef with Scallions
Ginger Sesame Beef with Scallions
8 oz. beef (sirloin or flank cut)
1 Tbsp. sesame oil
1 Tbsp. soy sauce
1 Tbsp. rice wine vinegar
1/2 Tbsp. honey
4 Tbsp. garlic, peeled & finely minced (about 4 large cloves)
1 Tbsp. ginger, peeled & finely minced (about 1" piece)
1/2 tsp. green chili (for mild piquancy, use jalepeño; for more heat, use serrano)
3/4 c. (shiitaki or cremini) mushrooms, sliced or diced (whichever you prefer)
2 Tbsp. fresh parsley, finely minced
2 c. water (or more as needed)
1/2 c. scallions (about 2 whole scallions)
sesame seeds (for garnish)
Directions: Cut beef into small strips. Tenderize beef: Place beef on a cutting board, cover with plastic wrap, & then, smash meat with a meat mallet until it's about 1/8" thick, the thinner the better. Apply a powdered meat tenderizer to its surface, and then proceed to marinate beef: Add all ingredients -- except for water, scallions, & sesame seeds -- to a Ziploc bag and refrigerate for at least an hour. Sauté beef marinade ingredients in a large (i.e., 12" or larger) nonstick sauté pan on medium-high heat. As beef begins to brown, deglaze occasionally with water, pouring about 1/2 c. water into the pan at a time. Each time, allow the liquid to cook down completely before adding more water. Brown beef on both sides. In the last few minutes of cooking, add the scallions, which should be cooked until slightly soft but not browned. (Scallions should retain their color; if they've changed color, then you know you've cooked them for too long.) Remove from heat & divide into two servings. Sprinkle with sesame seeds & serve.
Serving Suggestions: Serve with jasmine or (brown) basmati rice, preceded by a small Asian-style side salad (lettuce, cabbage, carrots, radishes, cucumbers, etc.) drizzled with ginger salad dressing. Or serve with steamed broccoli & rice.
Yield: 2 servings.