Oriental Seared Beef with Vegetables
This is a perfect 'do ahead' meal. Everything can be prepared a day or two in advance and the plates arranged just before serving. Recipe courtesy of Kathleen Taggart
2 New York steaks (boneless strip loin), trimmed of all fat
2 tablespoons lite soy sauce
3 tablespoons sake wine or dry sherry
3 tablespoons beef broth
2 tablespoons rice vinegar
1 clove large garlic, finely minced
3 ginger slices, unpeeled and finely minced
1 daikon radish, peeled
1/2 English cucumber
6 scallions (green onions)
1/2 orange or red bell pepper
3 ears corn on the cob, fresh or frozen, cooked until just tender
4 ounces fresh mushrooms, mixed types
3 cups broccoli florets, stems trimmed to 1/2-inch, barely cooked
- Begin by searing the beef. Heat a medium-sized cast-iron pan until it is very hot. This can take 10 minutes over high heat on some ranges. Alternatively, build a very hot charcoal fire and wait for it to turn to grey ashes before cooking. Do not add any oil or butter to the pan.
With vent on high or the windows open - smoke is going to roll! - drop the trimmed beef into the pan or on the grill. Cook until a nearly black crust has formed. This should take about 2 minutes if the pan or grill is truly hot. Turn and 'blacken' the other side and remove to a plate to cool. The meat is intended to be very rare in the middle. To protect counter surfaces, allow the pan to cool for 10 minutes before moving it off the range.
- While the beef is cooling, prepare dipping sauce and vegetables. For the dipping sauce, mix together the soy, wine, broth, vinegar, garlic, and ginger. Thinly slice the radish; slice the cucumber a bit thicker for better texture; draw a sharp knife lengthwise through the white portion of the scallions to form a scallion 'flower'; thinly slice the pepper; cut the corn into 'coins' about 1/4-inch thick; cut the various mushrooms into thumbnail-sized chunks; pat the broccoli dry with paper towels if it is wet.
- Arrange an assortment of vegetables in an attractive pattern on each dinner plate. Slice the beef horizontally through the middle, across the grain, so that you have two pieces, each with crusty side. Lay the crusty side down and slice strips about 1/8 to 1/4-inch thick.
Arrange these on the plate with the vegetables. Stir up the dipping sauce and place some into a small ramekin or tiny bowl for each person.
Makes 6 servings.
Recipe is from the book The Basic Gourmet Entertains by Diane Morgan, Dan Taggart and Kathleen Taggart.
Recipe provided courtesy of the Beef Industry Council.