Peppered beef with green onions and radishes
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Red wine |
| 1 | tablespoon | Sugar |
| 1½ | teaspoon | Black pepper |
| 1 | teaspoon | Fennel seeds |
| 1 | pounds | Flank steak - slice 1/4\" strips |
| 3 | teaspoons | Olive oil |
| 2 | bunches | Scallions - cut |
| 12 | Radishes - slice 1/4\" pieces | |
| ¾ | cup | Chicken stock |
| 2 | tablespoons | Soy sauce |
| 1 | tablespoon | Arrowroot or cornstarch |
Directions
Directions: In a mixing bowl, whisk together the wine, sugar, black pepper and fennel seeds. Add the steak strips and toss to combine. Allow to marinate for 2 hours or overnight in refrigerator. In a large saut‚ pan, heat the oil until very hot. Strain the meat from the marinade (save marinade) and add the meat to the pan. Saut‚ to brown on all sides. Add the scallions and radishes and saut‚ for 2 minutes. Add the reserve marinade, chicken stock, and soy sauce. Stir to combine and bring to a simmer. Stir in the arrowroot to thicken sauce. Allow to cook for 2 minutes.
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