Marinade:
1/4 cup soy sauce
2 Tbs rice vinegar
1 Tbs ginger, peeled and grated
1 clove garlic, minced
2 tsp Siracha (southeast Asian chile sauce)
2 tsp sugar
1 1/2 tsp Asian sesame oil
1 to 1 1/2 pound flank steak
1 Tbs olive or peanut oil
2-3 scallions, finely sliced, green & white parts
2 Tbs sesame seeds, toasted
Marinate: Stir together the marinade ingredients. Score the steak, not too deep, in 2 directions to facilitate marinating. Coat steak well on both sides and allow to marinate for one hour or more under refrigeration. Turn several times during this period.
Sautee: Heat a large heavy skillet over medium high heat. Add the oil, swirl to coat pan then add drained steak. Saute until medium rare, about 2-3 minutes per side. Remove steak and allow to rest to distribute heat and mostly redistribute internal juices.
Slice the steak very thin across the grain. Sprinkle with scallions and sesame seeds and serve.
Notes: Sirloin steak may be substituted for flank steak. Steak may be grilled over high heat instead of sauteed.
I always serve this wrapped in bibb lettuce with brown rice and kimchee. Thai Iced Tea to drink makes it seem extra special.
Thai Iced Tea:
Steep Roobios tea (red tea) as directed. Cool. Sweeten with sugar (I put about 1/6 cup per quart) and add a small amount of milk or half and half (the picture below has too much milk). Serve over ice.
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