A note about the rice. This was a last minute throw together idea. I went out to the garden and the only thing out there was one little tiny head of cabbage that was begging to be picked. Once inside I decided I needed a vegetable for the beef and didn't have any broccoli or snap peas. I have never cooked it in the microwave before and usually braise it but I have to say, this is my new preferred method. It came out exactly the same as braising. You could even switch out the water for stock to infuse more flavor.
CLICK HERE TO PRINT RECIPE
Ingredients:
4 tsp. canola/vegetable oil + 2 T
2 tsp ginger, minced
2 T garlic, minced
1 C soy sauce
1 C water
1 C brown sugar
1.5 lb flank steak
½ C cornstarch
3 green onions, chopped
(if you prefer a thick sauce also add 2T cornstarch and
2T cold water to ingredient list)
2 C brown rice, prepared according to box
1 small head of cabbage, chopped
Directions:
Slice the flank steak against the grain into thin (1/4
inch) slices. Dip the slices of steak into cornstarch just to lightly coat both
sides. Let the meat rest with the
cornstarch for 10 minutes.
While the meat is resting make the sauce:
Heat 4 tsp. oil in a medium saucepan over medium/low heat. Add ginger and garlic and cook only until
garlic is fragrant (1-2 minutes). Add
soy sauce, water and brown sugar. Stir
well to dissolve the sugar. Increase
heat to medium and bring the sauce to a boil. Allow to boil 3-5 minutes, it should start to
slightly thicken. Remove from heat and
set aside.
Heat the 2 T oil in wok or high sided skillet over
medium/high heat. Add the beef . Stir fry it for about 3 minutes, just until
the edges start to darken.
Remove meat with tongs or a slotted spoon. Pour out excess oil and return pan back to
burner. Add the meat back to pan and
cook 1-2 minutes. Add the sauce. Cook 1-2 more minutes. Add green onions. At this point if you prefer you can remove
meat with a slotted spoon or tongs and serve over the rice or as I did, add a
mixture of 2 T cold water and cornstarch to pan and cook 2-3 minutes to thicken
mixture and then serve.
For the Rice:
Put the cabbage slices/shreds in a microsteamer or bowl
with a lid that can vent. Add ¼ C water,
cover, being sure to vent and cook 8 minutes in microwave. Remove drain and season with butter, salt and
pepper if desired. Stir into rice. Top
with additional scallions if desired.
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