My wife came up to me with that smile and this recipe in her hand as I was entering in the Herb Rub Flank Steak and said guess what you’re trying tomorrow. Tomorrow came and it was the football wild card playoffs games and I kept saying in a minute, when she asked should we let the meat come to room temperature I jumped on the suggestion agreeing hole heartedly and quickly jumped back into my chair. It was NY and the game was boring but it was the playoffs. Anyway I soon heard the wok going and dishes rattling and soon she stood beside me with a huge smile and a nice aroma, the food smelt nice too. For our taste, we both thought it needed a little more spice, kick, heat but not sure at what point to add it. She sprinkled some red pepper flakes on after but just did not give the results we like.
Flank Steak Stir-Fry with Asparagus, Red Bell Peppers and Caramelized Onions
Dish: Main Dishes
Date added: 2006-10-16
Recipe number: 69
Do not be fooled by the long list of ingredients. This recipe is very easy and incredibly tasty, inspired by the sharp, tangy flavors of Asian cooking. A wok would be ideal, but a good skillet or sauté pan will do the trick.
For the Marinade:
- 1 tablespoon dry sherry
- 1 tablespoon soy sauce
- 2 teaspoons cornstarch
Note: We thought maybe adding some crushed red pepper flakes to this but think it might be too much since we like to marinate a lot longer than suggested. We are the overnight marinate believers.
- 1lb flank steak
- 2-3 tablespoons peanut oil
- 1 sweet organic onion
- ½ pound locally grown asparagus
- 1 red bell pepper
- 2 tablespoons balsamic vinegar
- 1 teaspoon sugar
- ½ cup free-range chicken or vegetable stock
- 1 tablespoon cornstarch dissolved in 3 tablespoons of water
- Optional a pinch or two of crushed red peppers (1/4 to ½ tsp. or more)
1. Trim the excess fat and cut the flank steak in small, bite-size pieces. Combine the ingredients for the marinade and let the beef marinate for at least 20 minutes. We like overnight marinating.
2. Meanwhile, cut the onions in thin slices. The bell peppers should be seeded, deprived of the inside white spine and cut in 1-inch slices. Cut the tougher ends of the asparagus and slice them on the diagonal into 2-inch long pieces.
3. Bring a medium pan of water to a boil, reduce to a simmer and throw the asparagus in for about 2 or 3 minutes. Drain them, run them under cold water and dry them.
4. In a wok or sauté pan over a high flame, heat 1 tablespoon of the oil. Add the marinated beef strips, making sure it makes a nice sizzling sound. Once the meat is nicely browned on the outside, but still tender in the middle, about 2-3 minutes depending on the size, take it out and set it aside on a plate. You may need to sear the beef in two batches if your wok is not big enough.
Note: Now this is where we think the heat might work in the oil as it is heating up. Add crushed red pepper to the oil as it heats up. Stand back and have the exhaust fan on. A pinch or two depending on your taste.
5. Add 1 more tablespoon of the oil, and briefly stir-fry the asparagus for 3-4 minutes at medium-high heat. Set the asparagus aside and keep warm.
6. Add another tablespoon of oil, if necessary, and add the onions. Toss and turn until they have a nice golden brown color, 7 to 10 minutes. Add the peppers and stir until softened, about 4-5 minutes. Add sugar and vinegar, and cook for a few more minutes until the onions begin to caramelize.
7. Add the stock and bring to a simmer cooking for another 2 minutes to reduce the liquid. Add the cornstarch and water mixture if you want a thicker sauce.
8. Return the beef and the asparagus to the pan and stir for another minute or so to amalgamate the flavors. Serve immediately with some white or brown rice.
Serve this dish with plain white or brown rice.