by Adam E
View
my 2 recipes »
Photo by Adam E
Adam E's Notes:
Expand1 tablespoon crushed ginger Ask a question about this ingredient
3 tablespoons soy sauce Ask a question about this ingredient
1 teaspoon sriracha (more to taste) Ask a question about this ingredient
2 tablespoons sesame oil Ask a question about this ingredient
2 tablespoons rice vinegar Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
1/4 cup neutral oil, such as canola Ask a question about this ingredient
4 scallions, thinly sliced crosswise Ask a question about this ingredient
1 pound flank steak Ask a question about this ingredient
2 tablespoons butter Ask a question about this ingredient
3 cloves of garlic, minced Ask a question about this ingredient
3 scallions, white and light green parts minced Ask a question about this ingredient
3 tablespoons crushed ginger Ask a question about this ingredient
2 tablespoons bourbon or cognac Ask a question about this ingredient
1 cup heavy cream Ask a question about this ingredient
3 tablespoons soy sauce Ask a question about this ingredient
Combine marinade ingredients in a large zip-loc bag. Add steak and marinate for at least two hours and up to overnight, turning occasionally.
Ask a question about this stepIn a large cast-iron skillet, heat the oil over medium-high heat. When sizzling, add the sliced scallions and fry until crispy and brown at the edges, about 4-5 minutes.
Ask a question about this stepRemove scallions from oil with a slotted spoon to a plate lined with paper towels, sprinkle with salt, and set aside. (Do not cover or they will lose some of their crispiness.)
Ask a question about this stepRemove skillet from heat and pour off all but about 2 tablespoons of the oil. Remove steak from marinade and pat dry with paper towels.
Ask a question about this stepReheat oil over medium high heat. When hot, add steak to pan and cook on each side for about 4-5 minutes (for medium rare).
Ask a question about this stepCheck steak for doneness and set aside on a plate covered with aluminum foil. Pour off all oil from skillet and wipe clean. (Be careful! It will be very hot!)
Ask a question about this stepMelt butter in skillet over medium heat. Add minced scallions, garlic, and ginger, and sauté until fragrant, about 2-3 minutes.
Ask a question about this stepRemove skillet from heat and add bourbon or cognac.
Ask a question about this stepReturn skillet to medium heat and add heavy cream, soy sauce, and any juices from the resting steak.
Ask a question about this stepBring sauce to a simmer and season with salt and pepper to taste.
Ask a question about this stepWhile sauce simmers and thickens slightly, slice the steak about 1/2 inch thick against the grain. Arrange on a large platter and top with the cream sauce. Scatter fried scallions on top and serve with rice and sriracha sauce.
Ask a question about this stepEasy to prepare and perfect for entertaining! This dish is outstanding- thanks Adam e.
I'm so glad the recipe worked out for you, faithrube! Thanks for trying it!
You got my attention with beef, ginger and cream! Looks delicious -- and nice photo!
Thanks! I've been on a real ginger, scallions, and garlic kick in my cooking this summer.
I love that Christopher Ranch ginger. You totally turned me on to it!
You really can't go wrong with ginger, garlic, cream and bourbon. This sounds amazing.