Asian Ginger Garlic Steak

Even before the show, “Chopped“, was conceived in the offices of the Food Network, millions of us all over the world were already facing and battling own versions of the show–right in our own kitchens–you, me, and all the other home cooks in the world. Unless you’re a complete meal planner, making each homemade meal is like a Chopped episode. It’s all up to us to make the most of what’s available and rock it, right?

I had  fresh flank steak one evening that I didn’t want to freeze and ginger roots that begged to be saved before they go to waste, so it just makes sense to use them both. I was inspired to make a beef steak with the flavors of the beef and broccoli dish I love to order at Chinese restaurants. We always make steaks with wine and some herb as a combination, but I’ve never tried it with ginger …so why not?

Oh…and how my experiment delivered! The ginger-garlic flavor seeped into the meat in 30 minutes. It was so good! At first I wanted to make sauce from the drippings, but the flavors in the meat were already intense so I didn’t find the need to.

Asian Ginger Beef Steak

The photo above is left over from dinner. I didn’t want to take photos at night and waited the next day to get decent daylight photos. It still looked good the 2nd day, huh? :) It still tasted amazing, too.

I like using flank steaks. They’re easy to find and they’re cheap. And with dishes like the one I made, it’s easy to create something nice without breaking the bank. The other ingredients I used are wallet-friendly as well and what’s more, the whole recipe is just made of 6 ingredients. I like simple. I like tasty. I like dishes that look like they took a lot of effort and worth a lot more than they do. Recessionista extraordinaire dish right there.

Asian Ginger Garlic SteakAsian Ginger Garlic Steak

Ingredients

  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1.5 tbsp ginger, chopped
  • 1 tbsp garlic, chopped
  • 2 tbsp canola oil
  • 400 g flank steak

Preparation

  1. Mix the oil and sauces with the chopped ingredients. Soak meat in this mixture and marinate for 30 minutes in the fridge. You can marinate it in a small bowl covered with plastic wrap or in a ziploc bag. If in a bowl, turn meat after 15 minutes.
  2. Preheat your oven to 350°F then take the meat from the fridge.
  3. Roll the steak lengthwise, as if rolling like a log cake, with ends meeting at the bottom. Place on an oven-safe wire rack on a cookie sheet to catch the drippings. Bake for 20-30 minutes depending on your preferred doneness.
  4. Take the meat out of the oven and tent it with aluminum foil for about 10 minutes. Slice and serve warm with rice and steamed broccoli.

3 Responses to “Asian Ginger Garlic Steak”

  1. Hillary says:

    I like your comparison about Chopped! This is a very good point! And I like what you did with your ingredients :)

    Hillarys last blog post..3 Mother’s Day Recipe Collections That Will Make Mom Say “Mmm!”

  2. Alta says:

    This looks just like something I’d love to make during a weeknight. I love flank steak, although, even though it’s cheaper than other cuts of beef, even it has risen in price lately! I swear, the “movement” (if you can call it that) that chefs have had lately towards preparing those “cheap” cuts of meat has caused them to become “not-so-cheap”! (that’s my philosophy, anyway) I also love your plate. I’ll have to make this. I usually get rave reviews from the hubby when preparing anything with beef and broccoli!

    Altas last blog post..Kids in the Kitchen: Grilled Citrus Teriyaki Shrimp Kabobs

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