In article >, dsi1 >
wrote:
> Melba's Jammin' wrote:
> > In article >, dsi1 >
> > wrote:
> >> Flank steak would work great but that's just my opinion. If you don't
> >> know how to prepare flank steak, you should do research first cause it
> >> can be tricky. You have to cook this piece at a high temperature yet you
> >> have to avoid overcooking. Cook it beyond med. rare and you might as
> >> well dump it but that's just my opinion. Slice the meat at a shallow
> >> angle. I like flank prepared teriyaki style although I haven't bought
> >> one in years cause it's expensive. I have no idea why it should be so
> >> pricey.
> >
> > Because there's not much on one critter and the cut has become quite
> > popular. Supply and demand.
> >
>
> You are right of course. I'd like to know is who's buying this cut and
> what are they doing with it?
I buy it.
Beef Kunkoki - I know, the name is bogus, but that's the way I received
it. Use fresh ginger and more of it, IMO.
Recipe By: posted again to r.f.cooking by Barb Schaller, 11-6-2009
Serving Size: 6
1 1/2 # beef flank steak
3 tablespoons sesame seeds
3 tablespoons salad oil
1/4 cup soy sauce
2 teaspoons brown sugar
1/2 cup finely sliced green onion
1 clove garlic crushed
1/4 teaspoon pepper
1/4 teaspoon ground ginger
Score flank steak in diamond pattern. Combine remaining ingredients and
marinate meat in mixture for at least an hour. Grill or broil for 5-10
minutes (5 minutes per side is about right on the grill). Cut thinly
across grain in diagonal slices to serve. 1-1/2# steak serves four to
six.
Notes: October 20, 1984. Extra marinade can be combined with sliced
and sauteed mushrooms and served with meat or over white rice.
And then there's:
Szechuan Beef with Vegetables
Recipe By: posted to rec.food.cooking by Barb Schaller, 11-6-2009
I don't think I've ever made this).
Serving Size: 4
3 Tbsp. corn oil divided
3/4 # flank steak thinly sliced
2 cups broccoli florets
1 large red pepper cut in thin strips
1 can baby corn (14 oz.) drained
1/4 # mushrooms sliced
1/2 cup sliced green onions
1 cup Serendipity Sauce
1/2 teaspoon hot chili oil
In wok or large skillet heat 2 Tbsp. corn oil over medium-high heat.
Add beef, half at a time; stir fry 3-4 minutes. Remove. Add remaining
1 Tbsp. corn oil, broccoli, red pepper and corn; stir fry 2 minutes.
Add mushrooms; stir fry about 2 minutes. Return beef to wok. Add green
onions, Serendipity Sauce and chili oil. Stirring constantly, bring to
boil over medium heat and boil 1 minute. If desired, serve with rice.
Makes 4 servings.
Notes: From some community newspaper -- the late 1980s
Serendipity Sauce
Recipe By: Posted to rec.food.cooking by Barb Schaller, 11-6-2009
Yield: 4 cups
1/2 cup cornstarch
1/4 cup firmly packed brown sugar
1 1/2 Tbsp. minced fresh ginger
4 cloves large garlic minced
1/4 teaspoon ground red pepper
2/3 cup soy sauce
1/3 cup cider vinegar
1 can chicken or beef broth (13.5-15 oz.)
2/3 cup dry sherry
In 1-quart jar combine cornstarch, brown sugar, ginger, garlic and red
pepper. Add soy sauce and vinegar; shake until blended. Add broth and
sherry; shake well. Store covered in refrigerator up to 2 weeks; shake
before using. Sauce may be frozen in tightly covered containers in
1-cup portions; thaw and shake before using. Makes 4 cups.
Notes: Source: Suburban Shopping Guide (freebie newspaper), 6/18/88.
> When I was a kid, nobody would think of
> grilling this piece of meat. Flank steak would be a braising cut. My
> first preparation of flank steak was as a stuffed roll. Stuffed with
> Campbell soup. Weird.
And I'd never think of braising it. :-) Not saying it's wrong, it's
just that grilling hot and quick is how I was introduced to the cut and
that's how we like it.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Who Said Chickens Have Fingers?
10-30-2009