Ingredients:
-
For flank steak
- 1 piece flank steak, about 6 oz (200 g);
- 1 tablespoon safflower oil (for high heat);
- 8 pieces white asparagus, can be substituted with green asparagus;
- 4 oz (125 g) beach mushrooms (or any mild mushroom like oyster mushrooms), clean and pat dry;
- 1/2 lb (250 g) brussel sprouts, thinly slice;
- 1 tablespoon butter;
- Sea salt.
For ginger teriyaki sauce
- 1 tablespoon minced ginger, (1 piece of ginger, about 4 - 6 oz, (60 -75 g), peel and mince);
- 1/2 teaspoon safflower oil (for high heat);
- 1/2 cup (120 ml) teriyaki sauce;
- 1 teaspoon cornstarch;
- 1/4 teaspoon cane sugar;
- 1/4 cup (60 ml) water.
Recipe:
Serving for 2
For flank steak
- Butterfly the flank steak lengthwise;
- Place butterflied flank steak in between 2 sheets of plastic wraps, pound them to 3/16” (0.5 cm) thick;
- Add a pinch sea salt;
- Branch asparagus in boiling water for 2 minutes;
- Take them out, set aside to cool;
- Wrap asparagus with flank steak and hold them with tooth picks;
- Pre-heat oven to 350˚F (175˚C);
- Add 1 teaspoon safflower oil in a sauté pan over medium high heat;
- Sear all sides of flank steak;
- Put the whole sauté pan in the oven for 5 minutes;
- Take it out and set aside to rest;
- Sauté brussel sprouts and mushrooms in the same pan;
- Add butter;
- Cut flank steak wrap into 1/2 at a 30˚ angle, serve hot with warm ginger teriyaki sauce.
For ginger teriyaki sauce
- Add 1/2 teaspoon safflower oil to the sauté pan;
- Add minced ginger over medium low heat and sauté until it gets soft;
- Add teriyaki sauce;
- Turn back to medium high heat, add well-mixed cornstarch and water;
- Let the mixture comes to a boil and thickens, serve warm.