Date Cooked: November 16, 2008 Page: 436 Rating: A
I must really start writing these recipes closer to when I actually cook them. Or at least begin taking notes. I have to burn 100 of calories just trying to get my brain to remember what happened during the cooking process. Since I am getting more confident in the kitchen there are fewer “memorable” moments to really jog my memory. Thankfully my subscription to Cook’s Illustrated online helps since most of the recipes are there.
The recipe begins with slicing the flank steak and marinating it. I was always under the impression that flank steak was a cheap cut of meat that wasn’t good for many dishes. I really under-appreciated this cut. It also wasn’t that cheap. I sliced the flank steak into short strips and then marinated it in soy sauce for about an hour. The book suggests 10 minutes to an hour but I used the time to prepare the rest of the ingredients and a few other things around the kitchen so it got a full hour. I believe that the longer it soaks that more delicious flavor it traps.
While the beef was bathing I mixed the sherry, chicken broth, oyster sauce, brown sugar, sesame oil ( I confess I didn’t have any sesame oil so I added a splash of peanut oil), and cornstarch. In a separate bowl I mixed garlic, ginger and oil. One of the tips I read while drifting around the food blogosphere was to freeze the ginger and then grate the frozen ginger as needed. What an awesome tip and it works so well!
With everything in place it was time to start cooking. As with most stir-fry type dishes, prep is all the work and bringing it together is fast. The flank steak was drained of the marinating liquid and then seared for a few minutes until browned around the edges. This was set aside to rest while the broccoli was cook covered in the pan until it steamed for a few minutes. The broccoli was set aside and the red pepper was cooked until just starting to brown. In went the garlic and ginger until fragrant before everything was re-added to the pan along with the sauce. The sauce was given a short time to thicken before it was plated to serve.
Rating: A. This is a solid stir-fry dish and I have always been a fan of beef and broccoli. The idea of oyster sauce (and fish sauce for that matter), always concerned me but I am truly beginning to appreciate their flavor contribution to sauces. I also like adding sugar to the sauces as it helps bring out the often subtle flavors from other ingredients. As I had said earlier flank steak is under-appreciated but prepared properly it is a delicious cut of meat that is quick and simple to cook. I will probably be adding this recipe to a more frequent meal rotation.
I am a husband to a loving wife that shares my same interest for food and cooking. I am a father to two sons (and a newborn son) that have an aversion to food. I'm also a pretty bad cook... which could be their problem... but I'm working on it.
I'm attempting to cook-through 'The New Best Recipe' for two reasons. I want to educate myself on the culinary arts a little and I want to provide better and hopefully more interesting meal options for my family... oh yeah plus I find food photography real exciting so it gives me a chance to justify why I take pictures of food!