Tuesday, July 5, 2011

Soy Scallion Steak & Fried Rice


Tonight I made soy scallion flank steak with pork fried rice.  The beans and broccoli were fresh from the garden!  Everything was really tasty.  The cayenne pepper gave the steak a little kick.  I had a couple mishaps during tonight's preparation, as usual.  I went outside to preheat the grill then came back in to work on the fried rice.  I went back out at the appropriate time (rarely does my timing schedule actually work) to find the grill cold.  Out of propane, again!  So, my quick thinking self *pats self on back* decided to broil the steak.  I turned the broiler on and ended up broiling it for about 6 minutes on each side.  It turned out a beautiful medium rare.  Even Peanut ate it!  Munchkin ate some of the plain pork and white rice before I mixed it all together in the wok.  

After dinner we went out to the gardens.  Papa B helped me put some trellises in for the cucumbers and Peanut picked a few ripe tomatoes.  She then promptly popped one in her mouth, eyes got wide, and she exclaimed "These are tasty!".  Things like that make my day. 

So tomorrow is chicken with couscous.  I'm excited, are you?!

1/3 cup soy sauce
3 cloves garlic, crushed with press
2 tbsp grated peeled fresh ginger
2 tbsp rice vinegar
1 tbsp Asian sesame oil
1 tbsp sugar
1/2 tsp ground red pepper (cayenne)
1 bunch green onions
2 1/2 pounds beef flank steak

In medium bowl, whisk soy sauce, garlic, ginger, vinegar, oil, sugar, and ground red pepper until sugar dissolves. Reserve 2 tablespoons marinade; cover and set aside. Transfer remaining marinade to large self-sealing plastic bag.
Thinly slice green onions; reserve 1/4 cup for garnish. Add steak and remaining green onions to bag, turning to coat. Seal bag, pressing out excess air. Place bag on plate and refrigerate 2 hours or overnight, turning over several times.
Prepare outdoor grill for covered direct grilling on medium. Remove steak from marinade, scraping off excess solids, and place on hot grill grate. Discard marinade in bag. Cover grill and cook steak 12 to 14 minutes for medium-rare or until desired doneness, turning over once. Let steak stand 10 minutes to set juices for easier slicing.
In small bowl, combine two tablespoons hot water with reserved marinade; drizzle over steak to serve and sprinkle with reserved green onion.

Fried Rice

1/4 cup vegetable oil
1 1/2 cups white rice, cooked
2/3 cup slivered scallions
1 tbsp soy sauce
Salt and pepper to taste
1 lb pork loin, cooked and cut into fine strips (30 min @ 450)


In a large skillet or wok, heat oil.  Add rice, scallions, soy sauce, salt, and pepper.  Cook over low heat, stirring lightly, until rice becomes lightly colored.  Add pork or any combination of meat and vegetables.  Heat through and serve at once.

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