Ginger Flank Steak With Sake Glazed Vegetables
From lunasea 16 years ago
- 30 minutes to make
- Serves 6
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. Read more Most of the prep time is for the marinating of the meat and bringing it closer to room temperature before cooking. Enjoy. Adpated from Bon Appétit. See less
Ingredients
- 1/2 cup soy sauce shopping list
- 1/2 cup sake shopping list
- 1/4 cup (packed) dark brown sugar shopping list
- 3 tablespoons minced peeled fresh ginger shopping list
- 1 tablespoon balsamic vinegar shopping list
- 4 garlic cloves, crushed shopping list
- 1 2-pound flank steak shopping list
- 1 pound asparagus, trimmed, cut into 1 1/2-inch lengths shopping list
- 3 tablespoons peanut oil shopping list
- 2 red bell peppers, cut into 1-inch-wide strips shopping list
- 1 1/2 pounds crimini mushrooms, halved, each half cut crosswise into 1/4-inch-thick slices shopping list
- 4 green onions, cut into 1-inch lengths shopping list
- 2 teaspoons cornstarch shopping list
How to make it
- 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.
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- 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.
The Rating
Reviewed by 10 people-
Wonderful. Thank you Lunny.
jenniferbyrdez
in kenner loved it
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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 ho...more
jimrug1
in Peoria loved it
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All my favs all in one dish. What a hit! Thank you.
crabhappychick
in Pittsburgh loved it
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