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Prep Time: 10 Minutes Cook Time: 4 Minutes |
Ready In: 14 Minutes Servings: 8 |
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Fast, fast, delicious! A one hour marination time means time to shower up before dinner after work. Serve with sauteed greens & jasmine rice. From the Chicago Tribune, thanks fellas. Ingredients:
1/2 cup beef broth |
3 tablespoons seasoned rice vinegar |
2 tablespoons soy sauce |
2 tablespoons toasted sesame oil |
1 tablespoon sesame seeds |
1/2 teaspoon red pepper flakes |
1/2 teaspoon pepper, freshly ground black |
1 1/2 lbs rib eye steaks |
8 green onions, very thinly sliced |
1 cup cilantro, chopped |
4 tomatoes |
Directions:
1. Combine the beef broth, rice vinegar, soy sauce, sesame oil, sesame seeds, red pepper flakes and black pepper in a blender; blend until smooth. Transfer the mixture to a large re-sealable plastic bag. Add the beef, separating the slices; seal bag. Gently shake to coat. Refrigerate at least 1 hour, or up to a day.
2. Drain steak slices, discarding marinade; arrange meat on a serving plate. Let guests cook steak strips as desired on a table-top grill, about 2 minutes per side.
3. Serve with green onions, cilantro and tomatoes.
4. (Alternatively but lees the best, steaks can be arranged in a single layer on a rimmed baking sheet and cooked under a broiler 4-5 minutes, turning steaks after about 2 minutes.).
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