|1½ teaspoon||Grated ginger root|
|¾ teaspoon||Grated garlic|
|½ cup||Dark soy sauce|
|1 bunch||Chiso; (ooba leaf) julienned|
|¼ cup||Lime juice|
|14 ounces||Culotte or New York steak|
|2 tablespoons||Peanut oil|
|Green onions; sliced|
Combine ginger, garlic, soy sauce, chiso and lime juice in flat glass dish just large enough to hold steak (read Ziplock baggie:>) and set aside. Trim steak to remove excess fat and season to taste with pepper on top and bottom. Sear beef quickly in hot peanut oil on all sides over high heat.
Cook to rare stage only.
Place in dish with marinade and turn to coat well. Refrigerate, turning occasionally, at least one hour. Steak should be very cold and firm before slicing.
To serve, thinly slice diagonally. Sprinkle steak slices with thinly sliced green onions cut on the bias and spoon small amount of marinade over, or serve on a bed of julienned carrots, Chinese pea pods, or other thinly sliced vegetables, if desired. Makes 4 sevings.
Note: Chiso or ooba is available in Oriental markets.
Posted to CHILE-HEADS DIGEST by Imildur@... on Sep 8, 1998, converted by MM_Buster v2.0l.
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