Monday, January 7, 2013

Korean Beef

My friend, Amy McAllister, told me about this great recipe she's been trying lately. It's from a darling little blog called lizzy writes. I tried it last night, and it was amazing! She used hamburger, but since I was taking dinner to a friend in the hospital, and it was Sunday dinner, I decided to use flank steak. I got a huge steak at Wegman's, which I thought would be plenty to feed the 7 of us, plus take dinner to two others, but I underestimated how much my family would love it! We ended up eating all of it in one sitting, without saving some to take to our friends. I had to act quickly and I cut up some chicken breasts. I added some red peppers to the chicken as it sautéed, and it turned out amazing. Essentially, this is a really good teriyaki sauce, or a stir fry sauce. It's just the kind of sauce Rick loves-with garlic, ginger and very sweet. I've adjusted the recipe slightly from Lizzy's by adding a little corn starch to thicken it and I used a little less brown sugar  than she does.

2 lbs. flank steak, lean ground beef or chicken

1/4 c. brown sugar
1/4 c. soy sauce mixed

2 T. corn starch
1 T. sesame oil
3 cloves garlic, minced
1/2 t. fresh ginger, minced
1/2 t. crushed red peppers
salt & pepper

1 bunch green onions, diced

Heat a large skillet over medium heat and brown meat with garlic in the sesame oil. Whisk corn starch into soy sauce and add to meat along with the brown sugar, ginger, salt and pepper and red peppers. Add any other vegetables at this point (peppers, mushrooms, broccoli, etc.) and cook until tender-crisp. Simmer for a few minutes to blend the flavors and thicken. Serve over steamed rice and top with green onions.

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