Immigrant's Beef

By japaulson

Lina Fat Recipe.

"When China Camp opened its door, the menu featured this entree patterned after a dish cooked by early Chinese immigrants. At California Fats, we've retained the zesty flavor of the meat but updated the presentation: tender medallions of flank steak are served over fresh vegetables."

Ingredients

• 1 flank steak (1 1/2 - 2 lbs)
• 1/4 cup soy sauce
• 1/4 vegetable oil
• 1 tablespoon brandy
• 1 tablespoon minced garlic
• 1 tablespoon minced fresh ginger
• 1/4 teaspoon sesame oil
• 2 teaspoons cornstarch
• Asparagus or broccoli

Details

Servings 4

Preparation

Step 1

Trim fat from meat.

Cut flank steak lengthwise into 3 inch wide strips; cut diagonally across the grain to make 2 inch wide pieces. When cutting, hold knife at an angle so each piece of meat is about 1/4 inch thick. In a medium bowl, combine soy sauce, vegetable oil, brandy, garlic, ginger, sesame oil, and cornstarch. Add beef and stir to coat. Cover and refrigerate for at least 2 hours or overnight.

Just before cooking meat, cook vegetables. Grill asparagus or steam broccoli.

Heat a wide heavy frying pan over high heat; grease lightly. Cook meat in pan, turning once, until brown on both side, about 2 minutes total. Place meat over vegetables.