Orientalflanksteakwithasparagusandwildricepilaf Recipes

GINGER SOY FLANK STEAK

Steps:

• Mix together ginger, garlic, chili flakes, lime juice, brown sugar, soy sauce, and sesame oil.
• Marinate steak in this mixture for at least one hour (preferably more).
• Drain off marinade and simmer in a saucepan for at least 5 minutes, keep warm.
• Grill or broil steak, basting occasionally with the marinade.
• Allow the steak to sit for 5-10 minutes before cutting (to allow the steak to absorb its own juices).
• Cut the steak across the grain, and serve with the extra warm marinade as a drizzled sauce.

ORIENTAL FLANK STEAK WITH ASPARAGUS AND WILD RICE PILAF

Steps:

• Snap off tough ends of asparagus.
• Cook asparagus in boiling water for 2 minutes or until crisp-tender.
• Drain well and chill.
• Combine soy sauce and next 4 ingredients (soy sauce through garlic), reserving 1/3 cup soy sauce mixture.
• Set aside.
• Place remaining soy sauce mixture, asparagus, and steak in a zip-top plastic bag; seal.
• Marinate in regrigerature 1 hour, turning occasionally.
• Remove asparagus and steak from bag, and discard mixture.
• Place a grill pan (10-inch heavy non-stick skillet) over medium-high heat.
• Add asparagus and steak and cook steak 3 minutes on each side or until desired degree of doneness, turning asparagus as needed.
• Place steak on a platter, and cover with foil.
• Let stand for 5 minutes.
• Cut steak diagonally across grain into thin slices.
• Combine 1/3 cup reserved soy sauce mixture, spinach, rice, celery, oil, and onions, toss to coat.
• Divide asparagus, steak, and wild-rice pilaf evenly among 4 plates.

ORIENTAL FLANK STEAK

Steps:

• Combine all ingredients except flank steak. Pour mixture over meat and marinate not more than 8 hours.
• Grill steak over coals to desired doneness.
• Slice thinly on the diagonal.

CHINESE STEAK WITH ASPARAGUS AND RICE

Steps:

• Prepare broiler if using; cover broiler pan with aluminum foil.
• Combine rice with 2 cups water. Bring to boil; reduce heat, cover and simmer until rice is tender -- 17 minutes total.
• Wash and dry steak, and score on the diagonal to make a diamond pattern.
• Crush garlic, and grate ginger. Combine them in a bowl with wine, soy sauce and honey; stir well, and add the steak, stirring to coat well.
• Wash and trim the asparagus by breaking the stems at the point where they yield easily.
• Heat a large nonstick skillet until hot. Reduce heat to medium. Add sesame oil, canola oil and asparagus. Saute, stirring occasionally.
• Meanwhile, prepare stove-top grill, if using. Remove steak from marinade and broil or grill about 5 minutes, until meat is rare or medium rare and brown on both sides.
• While steak cooks, wash and trim the mushrooms, and slice thickly. Add to skillet with asparagus.
• Wash and string snow peas, and cut in half crosswise. Add to the asparagus and mushrooms, and cook another minute, until asparagus is firm but tender.
• Wash, trim and slice scallions.
• Add remaining marinade to vegetables, and cook over low heat until marinade is heated through.
• When meat is ready, slice thinly on the diagonal, and arrange on the plate. Mound the rice on the plate, and top with the cooked vegetables. Sprinkle with scallions.