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Categories:
soybean oil New kosher salt garlic unsalted butter soy sauce carrot snow peas cabbage bean sprouts mirin shallots tomato red chili flakes cilantro
Viewed: 87 - Published at: 5 years agoIngredients
- Soybean oil
- 2 (6-ounce) New York steaks
- Kosher salt and freshly ground black pepper
- Garlic powder
- 2 teaspoons unsalted butter, cut into small pieces
- 4 tablespoons soy sauce, divided
- 1 carrot, thinly sliced on the bias
- 1/2 cup snow peas
- 1/2 cup sliced savoy cabbage
- 1/2 cup bean sprouts
- 2 tablespoons mirin
- 2 tablespoons sliced shallots
- 2 tablespoons finely chopped tomato
- 1 pinch red chili flakes
- Cilantro leaves, for garnish
Method
- Put a large skillet over medium-high heat and brush it with some soybean oil.
- Season the steaks with salt, pepper, and garlic powder.
- When the pan is hot, add the steaks.
- Cook until the steaks are nicely browned, about 4 to 6 minutes.
- Flip the steaks and cook for 2 more minutes.
- Top the steaks with the butter and 1 tablespoon soy sauce.
- Cook for another 2 to 4 minutes, depending on how you like your steaks done.
- Remove the steaks to a cutting board, cover them with foil, and let them rest while you cook the vegetables.
- Carefully wipe out the pan and brush it with some more oil.
- Add the carrots, snow peas, and cabbage.
- Season them with salt, pepper, and garlic powder and cook them until they are just tender, about 2 to 3 minutes.
- Add more oil, if necessary.
- Add the bean sprouts and 1 tablespoon soy sauce and cook just until the bean sprouts are warmed through.
- Divide the vegetables between 2 serving plates.
- Slice the steaks and arrange them on top of the vegetables.
- Put the remaining 2 tablespoons soy sauce and mirin into the pan over low heat.
- Add the shallots, tomato, and chili flakes and cook until the shallots have softened, about 2 minutes.
- Spoon the sauce over the steaks and garnish with cilantro.
