Recipe: Pepper Steak over Rice Noodles

Ingredients:

1 3/4 lb. of lean flank steak, cut into 6 equal portions
8 oz. of uncooked rice noodles
1 cup chopped scallions, green and white parts
2 red jalapenos, thinly sliced
1 cup low-sodium soy sauce
1 cup mirin (Japanese cooking sake)
1/2 cup fresh lime juice
3 tbsp. rice vinegar
4 tbsp. minced garlic
1 tbsp. wasabi paste
1 tsp. salt
3 tsp. black pepper
1 tbsp. canola oil

Directions:

Whisk soy sauce, mirin, lime juice, rice vinegar, 3 tbsp. of the garlic, wasabi, salt, and pepper together into a large bowl. Submerge steak filets into the mixture, cover, and allow to marinate overnight.

Oil and then heat the grill to medium-high heat. Remove steaks from marinade and place on the grill and grill for about 6 - 8 minutes on each side for medium rare. Reserve 2 tbsp. of the marinade. Once done, thinly slice the steak and set aside.

Cook the rice noodles according to package directions. Heat the canola oil over medium high heat in a large wok. Add the scallions, the remaining garlic, and the red jalapenos to the wok, moving them about quickly to prevent sticking. Cook until the oil becomes fragrant, about 1 1/2 to 2 minutes. Add the steak, the rice noodles, and the reserved marinade to the wok. Continue cooking for another minute or two and then remove. Serve immediately.

Makes 6 servings.

Recipe: Zen Pepper Steak

This turned out so well it became steak sandwiches for lunch today... last night it was served with creamed spinach instead. Enjoy!

Ingredients:

1 3/4 lb. of lean flank steak, cut into 6 equal portions
3/4 cup of soy sauce
1/2 cup of mirin (Japanese cooking sake)
4 tbsp. of minced garlic
2 tbsp. of minced ginger
1 1/2 tbsp. of rice vinegar
1 1/2 tsp. of sesame oil
1 tsp. of chili oil
2 tsp. of hot sauce (I prefer Sriracha, and I up it to 3 tsp. 'cause I like the heat)
2 1/2 tsp. of yuzu juice (Japanese citrus... no yuzu? Use lime juice)
1 1/2 cup of chopped scallions (green and white parts - about 1 bunch)
1 red bell pepper, diced

Directions:

Whisk together all ingredients but the steak into a bowl. In another large bowl, place the steak cuts. Pour the mixture over the steak cuts, cover in plastic wrap, place in refrigerator, and let marinate for at least 8 hours or overnight.

Heat the grill to medium-high heat. Put the steak on the grill and grill for 7 - 8 minutes on each side (for medium-rare), basting the steak in the marinade constantly to keep it moist. Serve either as is or slice into thinner pieces and serve.

Makes 6 servings.

Recipe: Drunken Beef

I’ve been to many Chinese restaurants who have “drunken chicken” or “drunken fish” on their menu, and you likely have, too, but this recipe is nothing like that (except for the fact that the recipe does use booze ;)). I derived this from a dish I had when I was in Japan - I know this is not exact, but it’s pretty darn close and really darn good.

Ingredients:

1 1/2 lb. thinly sliced flank steak
1 cup low-salt soy sauce
1 1/2 cup good sake
3 tbsp. minced garlic
2 tbsp. minced ginger
2 tbsp. sugar
1 bunch of chopped scallions (green and white parts)
1 tsp. cumin
1/2 tsp. ground black pepper
1/2 tsp. ground white pepper
2 tbsp. hazelnut oil (or almond oil)

Directions:

Combine soy sauce, sake, 2 tbsp. of the garlic, ginger, sugar, scallions, and cumin into a large bowl. Mix well. Add steak to bowl and marinate for at least 4 hours or overnight.

Heat the hazelnut oil in a wok over medium-high heat. Once the oil is hot, add the steak from the marinade, the remaining 1 tbsp. of garlic, and the white and black pepper. Stir the steak constantly in the wok to prevent sticking. Once the steak has browned on all sides, add 1/2 cup of the marinade mixture to the wok, lower heat to medium, and continue to cook until most of the liquid has cooked out, stirring constantly. Remove from heat immediately and transfer to serving plate. Serve over sticky white rice.

Serves 4.