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Ingredients
Flank Steak
2 pieces of flank steak (12 - 14 ounces each)
8 pieces of garlic, peeled
1 2-inch piece of ginger, peeled and freshly grated
3 whole white Spanish onions
2 cups soy sauce
½ cup white sugar
1 cup of fresh apple juice or pear juice
1/8 cup of sesame oil
1 lemon
Salt and fresh coarse cracked black pepper
Marinated Mushrooms (Do this ahead of time)
12-16 Shiitake or oyster mushrooms, stems removed
2 bunches of greens scallions, finely chopped
3 red chili peppers, seeded and thinly sliced
4 tablespoons of rice wine vinegar
1 tablespoon of sesame oil
2 tablespoons of soy sauce
Canola oil for cooking
Roasted pine nuts
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Method
Flank Steak
Combine sugar, soy sauce, sesame oil, garlic, sliced onions, juice of lemon and apple or pear. Taste for seasoning. Add flank steak and marinate for 4-6 hours.
Mushrooms
Over medium high heat, add 3 tablespoons of canola oil to pan. Add mushrooms. Season with salt and black pepper. Cook for 2-3 minutes, transfer to a bowl to rest. Add scallions, red chili peppers and pine nuts. In a separate bowl, add sesame oil, soy sauce and rice wine vinegar. Mix well and pour it over vegetables to marinate. Heat grill or sauté pan and cook flank steak for 4-5 minutes per side. Let meat rest for 2-3 minutes. At the same time, sauté marinated onions till tender. Slice meat and serve over a bed of cooked onions. Spoon vegetables and mushroom mixture over steak. Serve with a side of rice.
Serves 4 - 6
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