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Come to the Table
The simplest way to show your people they matter is to gather at the table over a yummy meal. But do you ever feel like you’re in a dinner rut? I know I do.
Don’t get me wrong, I love “Taco Night” but sometimes you just gotta shake things up. Serve something a bit more unexpected, and, dare I say, exotique! The gingery scent of this dish sizzling on the stove top is intoxicating! So, skip the Asian take-out and delight your people with this healthy and hearty all-in-one meal.
That means “Delicious!” in Japanese, y’all!Print
Teriyaki Flank Steak with Scallions
- ½ cup soy sauce
- ⅓ cup sugar
- 2 tablespoons rice vinegar
- 1 tablespoon grated fresh ginger
- ¼ teaspoon red pepper flakes
- 1 teaspoon cornstarch
- 1 (1½ -2 pound) flank steak, trimmed
- 2 tablespoons vegetable oil
- 6 scallions, cut into 1-inch lengths
- 1 cup shitaki mushroom, sliced
- 1 cup broccoli, chopped bite size
- 2 teaspoons toasted sesame seeds
- Whisk soy sauce, sugar, vinegar, ginger, pepper flakes, and cornstarch together in a bowl.
- Pat steak dry with paper towels. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook steak, turning as needed, until well browned on both sides and meat registers 120-125 degrees (for medium-rare), 8-12 minutes. Transfer to cutting board and tent with aluminum foil.
- Add remaining 1 tablespoon oil and scallions, mushrooms, and broccoli to skillet and cook over medium heat until lightly browned, 2-3 minutes; transfer to bowl.
- Add soy sauce mixture and any accumulated meat juices to skillet and simmer until thickened, 2-3 minutes. Slice steak thinly on bias against grain. Transfer to platter and top with sauce, scallions, and sesame seeds. Serve.