Ginger Flank Steak
Out of all of my recipes, my husband will say this one is probably his favorite. I first started making it when we were newlyweds. I was new to handling flank steak and soon found out that if you do not use the proper technique it comes out tough and chewy. Do not fear! Getting tender, melt in your mouth flank steak is simple and easy…slice it as thin as possible against the grain and sear on very high heat. More times than not, I find myself making a double batch because the kids love it too and everyone is looking for leftovers the next day. This recipe has brought a lot of joy to our household and I hope it does the same for you!
Ingredients
- 1 green pepper, julienned
- 1 red bell pepper, julienned
- 8 oz. fresh mushrooms, sliced
- 3 tbsp. olive oil
- 1 tbsp. unsalted butter
- 2 lbs. flank steak, sliced as thin as possible against the grain (so crosswise instead of lengthwise…a sharp serrated knife will work best)
- 2 c. uncooked jasmine rice
- soy sauce, for serving
Marinade:
- 4 tbsp. brown sugar
- 1 tbsp. plus 1 tsp. corn starch
- 2 tbsp. apple cider vinegar
- ½ tsp. ground ginger
- ½ c. good quality soy sauce (some of the generic brands seem to be watered down and do not have as much flavor, the brand that you often see in Chinese restaurants is a great one to use!)
Instructions
- Get the rice started in a rice cooker (2 c. of jasmine rice to 3 c. of water). If you do not have a rice cooker, get the rice started according to package instructions in a non-stick pot, it will still be great!
- Using a whisk, combine all of the ingredients for the marinade in a large bowl. Add the sliced flank steak and toss to coat. Set aside for a few minutes while you work on the veggies.
- Melt 1 tbsp. olive oil and butter in a large skillet over medium high heat until it just starts to bubble.
- Add the mushrooms and stir occasionally until they have some nice color, the juices have released and are almost evaporated.
- Add the peppers to the mushrooms and sauté for a couple of minutes until slightly soft (you still want the peppers to have a slight crunch and be vibrant in color, mushy bell peppers are a sad thing). Remove from heat.
- Time to sear the steak. Depending on the size of your pan, you may have to do this in two batches. Use caution with hot oil and please make sure little ones are not near the stove or creeping up on you while you are working with hot oil!
- Heat 2 tbsp. olive oil on high in a large non-stick pan until fluid and very hot. Using tongs, let excess marinade drip off of the steak before adding it to the pan. Add a single layer of steak and sear on high heat until caramelized (do not move or stir the meat while you’re waiting). Using tongs, turn the pieces over and sear the other side until caramelized. Repeat if necessary.
- Serve over rice and top with veggies. Drizzle with soy sauce, if desired.
