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Ginger Flank Steak in 15 minutes:
* cup (120 ml) low sodium soy sauce or tamari
* cup (120 ml) of sake
*3 tablespoons (45 ml) agave syrup
*2 tablespoons (30 ml) ginger puree from a jar, (organic with no high fructose corn syrup)
*4 tablespoons (60 ml) balsamic vinegar
*3 large garlic cloves, finely minced or pressed
*1 tablespoons finely chopped chives
*1 – 2 pounds flank steak (700 grams – 1 kilo), well trimmed of any fat
1) Prepare the marinade by combining soy sauce through chives.
2) Slice the flank steak across the grain into ” (1 1/2 cm) wide strips. If the steak is very wide, you can slice it in half lengthwise with the grain first, then cross grain into strips. Place steak in a bowl, mix with marinade, then cover with plastic and allow to stand 45-60 minutes at room temperature. You can also mix it in a zip bag, press out the air and marinate.
3) Heat a non-stick saut or fry pan over medium heat. Drain marinade from steak through a sieve and set aside. Lay steak strips flat in the hot pan; don’t crowd them. Cook until one side is a browned and getting caramelized edges. Flip the pieces over and cook just briefly, then remove to a rimmed baking sheet or plate. Repeat with the other pieces until done.
If you want extra sauce to drizzle over the steak, place the raw marinade in a small pan and bring to a boil for a minute to kill any raw meat bacteria. Boil it down but be careful not to let it burn away.
For a quick vegetable side dish, drop sugar snap peas into boiling, salted water for 3 minutes, drain and serve. If you have snap peas left over, add them to a steak salad the next day. It’s also delicious served with mushroom. Shitakes are preferred in this recipe. Slice and cook in the same pan as the flank steak to pick up the flavors. You may need a little oil or butter in the pan to cook the mushrooms. Add a tablespoon of finely chopped shallots towards the end of cooking for extra flavor.
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