Sara Moulton's Everyday Family Dinners by Sara Moulton

Author:Sara Moulton [Moulton, Sara]
Language: eng
Format: epub, mobi
Tags: Cooking, Cookbook, Reference, Non-Fiction
ISBN: 9781439102510
Google: RndTqOYSseQC
Amazon: B0048ELELS
Publisher: Simon & Schuster
Published: 2010-04-06T04:00:00+00:00

Quick Seared Beef and Scallions

MAKES 4 SERVINGS HANDS-ON TIME: 25 MINUTES TOTAL PREPARATION TIME: 25 MINUTES

This recipe started out as a weeknight version of beef negamaki, a succulent Japanese-American restaurant dish consisting of seared beef, scallions, soy sauce, sake, and ginger. Unfortunately, making negamaki turned out to be something of a chore. The meat has to be frozen and pounded before it is sliced, then the meat and scallions have to be tied up together in rolls. This is simply too much fuss on a weeknight.

So no more freezing and pounding, no more rolling and tying, but I kept the delicious and complementary components of the original dish. The resulting easy-to-make recipe could end up in your regular repertoire.

1. Preheat the broiler to high. Cut the beef across the grain into

1/4- to 1/3-inch-thick slices and cut the slices in half. Trim the scallions and cut the white and most of the green parts into 2-inch lengths (about 3 cups). Peel and Microplane-grate the ginger (about 1/2 teaspoon). Combine the ginger, soy sauce, sake, and sugar in a small bowl.

2. Toss the scallions with 11/2 teaspoons vegetable oil and the salt. Arrange in one layer on a rimmed baking sheet and broil, 4 inches from the heat source, for about 5 minutes, or until slightly softened and charred at the edges. Set aside.

3. Heat 1 tablespoon vegetable oil in a large skillet over high heat until just smoking. Working in batches, sear the meat, turning once, for about 1 minute per side, or until nicely browned, adding more vegetable oil as necessary. Transfer the meat to a plate as it is cooked and cover it loosely with aluminum foil.

4. Add the soy sauce mixture to the skillet along with any juices from the plate where the meat was resting. Bring the mixture to a boil, scraping up the brown bits at the bottom of the pan. Add the meat and scallions and cook just until heated through, adding water, if necessary, to create more sauce. Spoon the meat, scallions, and sauce over hot rice and serve.

1 pound tri-tip beef or flank steak

12 medium scallions

One 1/2-inch piece fresh ginger

1/4 cup soy sauce (low sodium, if you prefer)

2 tablespoons sake or dry sherry

1/4 teaspoon sugar

2 tablespoons plus 11/2 teaspoons vegetable oil

1/4 teaspoon kosher salt

Cooked white rice, as an accompaniment

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