Slice the flank steak across the grain into thin strips, marinate and cook quickly in hot pan. Add steamed brown rice and sugar snap peas for a healthy dinner with tasty Asian flavors. Leftovers make a great steak salad the next day. Halve this recipe for 2 servings or double for a bigger group. Sake can be purchased in small bottles if its something you don’t often use. For a substitution try dry vermouth or for no alcohol, beef broth. Inspired by a recipe in Bon Appétit, March 2002.
Make the marinade by combining soy sauce through chives.
Slice the flank steak across the grain into ½” (1 ½ cm) wide strips. If the steak is very wide, you can slice it in half lengthwise with the grain first, then cross grain into strips. Place steak in a bowl, mix with marinade, then cover with plastic and allow to stand 45-60 minutes at room temperature. You can also mix it in a zip bag, press out the air and marinate.
Heat a large non-stick sauté or fry pan over medium heat. Drain marinade from steak through a sieve and set aside. Lay steak strips flat in the hot pan; don’t crowd them. Cook until one side is a browned and getting caramelized edges. Flip the pieces over and cook just briefly, then remove to a rimmed baking sheet or plate. Repeat with the other pieces until done.
Notes
Note – If you want extra sauce to drizzle over the steak, make more fresh marinade and cook it down until it's thickened in a small pan.