Ginger Flank Steak
Out of all my recipes, my hubby would probably say that this one is his all-time 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 thinly against the grain and sear on high heat! More times than not, I find myself making a double batch because the kids also love it 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. grapeseed oil
- 1 tbsp. salted butter
- 2 lbs. flank steak, sliced thinly against the grain (crosswise instead of lengthwise, a sharp serrated knife will work best)
- 2 c. uncooked jasmine rice
Marinade
- 1 c. soy sauce
- ½ c. brown sugar
- ¼ c. apple cider vinegar
- 2 tbsp. plus 2 tsp. corn starch
- 1 tsp. ground ginger
Instructions
- Start the rice: If you are using a rice cooker, combine 2 cups jasmine rice with 3 cups water. If you are cooking on the stovetop, follow the package directions and be sure to use a non‑stick pot.
- Make the marinade: Whisk the marinade ingredients together in a large bowl. Add the sliced flank steak and toss to coat. Set aside.
- Sauté the vegetables: Heat 1 tbsp. grapeseed oil in a large skillet until fluid and hot. Add the mushrooms and cook until browned and their juices have released and nearly evaporated. Add the bell peppers and sauté for a couple of minutes (you want them to stay vibrant and slightly crisp, mushy peppers are a sad thing). Finish with the salted butter and stir to melt. Remove from heat and set aside.
- Sear the steak: Heat 1 tbsp. grapeseed oil in a large pan over high heat until hot and fluid. Using tongs, let excess marinade drip off each piece before adding it to the pan. Arrange the steak in a single layer and sear (let it sit without moving it and do not overcrowd). Gently flip and sear the other side. Transfer to a serving platter and repeat with remaining steak.
- Optional: If you like a little extra sauce, pour the excess marinade into a nonstick saucepan and bring it to a full simmer so that it is cooked through and slightly thickened.
- Serve by spooning the steak over the rice, top with the sautéed veggies, and drizzle with extra sauce if desired.
Notes
- Be sure to use a good quality soy sauce for the fullest flavor!
