Recipe

Ginger Flank Steak With Sake Glazed Vegetables Recipe

Add Step-by-Step Photos	Lunasea / All my dishes 1 year, 7 months ago A soy-sake marinade is the base for a delicious reduction sauce. For convenience, I always begin this one day ahead and refrigerate the steak in its marinade overnight for an even better flavor. This is really good served with sticky rice. Most of ... More Prep:185m Cook:30m Servings:6	Lunasea
	flanksteak soysauce sake darkbrownsugar ginger balsamicvinegar garlic asparagus peanutoil redbellpeppers criminimushrooms greenonions

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Ingredients

1/2 cup soy sauce

1/2 cup sake

1/4 cup (packed) dark brown sugar

3 tablespoons minced peeled fresh ginger

1 tablespoon balsamic vinegar

4 garlic cloves, crushed

1 2-pound flank steak

1 pound asparagus, trimmed, cut into 1 1/2-inch lengths

3 tablespoons peanut oil

2 red bell peppers, cut into 1-inch-wide strips

1 1/2 pounds crimini mushrooms, halved, each half cut crosswise into 1/4-inch-thick slices

4 green onions, cut into 1-inch lengths

2 teaspoons cornstarch

Directions

Combine first 6 ingredients in 13x9x2-inch glass baking dish. Add meat. Cover and refrigerate at least 2 hours and up to 1 day.

Let stand at room temperature 1 hour before continuing.

Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Rinse under cold water to cool. Drain again.

Heat 2 tablespoons peanut oil in heavy large skillet over medium-high heat.

Add red bell pepper strips and sauté 3 minutes.

Add crimini mushrooms and sauté until mushrooms are soft, about 5 minutes.

Add green onions and asparagus and sauté until vegetables are tender, about 2 minutes longer.

Transfer vegetables to serving platter. Tent with foil to keep warm.

Heat remaining 1 tablespoon peanut oil in same skillet over high heat.

Remove steak from marinade; reserve marinade.

Add steak to skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer to cutting board. Tent with foil and let stand 5 minutes.

Meanwhile, place reserved marinade in small saucepan. Whisk in cornstarch. Whisk over high heat until sauce thickens and boils, about 3 minutes. Remove sauce from heat. Season sauce to taste with salt and pepper.

Cut steak across grain on diagonal into 1/2-inch-thick slices. Arrange steak slices atop vegetables on platter.

Spoon some of sauce over meat and vegetables. Serve, passing remaining sauce separately.

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Comments

jenniferbyrdez 1 year, 7 months ago said:
Wonderful. Thank you Lunny.

jimrug1 1 year, 7 months ago said:
Vickie Dear, You must have read my mind. We are having a family get together on Sunday to dicuss my father's situation. My mom had suggested grilled steak. This recipe seems like it could easily be adapted to a grill. I have a grilling wok with holes in it. I could do veggies and all on the grill. Whatcha think?? This marinade sounds awesome. They will love it. I will start the meat marinating Sat night as you suggested. Thank you for making my Sunday meal planing a breeze..... Hi 5 Sweetie..;-)~ Jim

crabhappychick 1 year, 7 months ago said:
All my favs all in one dish. What a hit! Thank you.

lunasea 1 year, 7 months ago said:
Oh yes, Jim m'dear - I believe grilling the steak and veggies would be fantastic. Go for it! And thank you...
Smiles,
~Vickie

kathye 1 year, 7 months ago said:
Another perfect recipe!! Thanks

bluewaterandsand 1 year, 7 months ago said:
Fantastic recipe! I love steaks and balsamic vinegar in same recipe!

blondie80 1 year, 7 months ago said:
Mmmm.. This looks delicious! 5++

danadooley 1 year, 7 months ago said:
I've come to expect nothing but the best from you GF - you haven't let me down yet. Another winner, Thanks for sharing.

mystic_river1 1 year, 2 months ago said:
Oohh this is good miss luna!

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