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Prep Time: 240 Minutes Cook Time: 10 Minutes |
Ready In: 250 Minutes Servings: 4 |
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Martin Yan Ingredients:
1 lb boneless tender beef steak, cut into long strips 2 to 3-inches-square |
1 teaspoon cornstarch dissolved in 2 teaspoons water |
2 tablespoons sesame seeds, finely crushed |
1/4 cup soy sauce |
1/4 cup japanese rice wine (sake) |
1 tablespoon lemon juice |
1 tablespoon sesame oil |
1 tablespoon sugar |
2 green onions, minced |
2 teaspoons minced garlic |
2 teaspoons minced ginger |
sesame seeds, toasted |
thinly sliced green onion |
Directions:
1. Place sesame seeds in a small frying pan over medium heat; cook, shaking pan frequently, until lightly browned, 3 to 4 minutes. Immediately remove from pan to cool.
2. Combine marinade ingredients in a bowl. Add beef to marinade; turn to coat. Cover and refrigerate for 4 hours or overnight.
3. Heat a Japanese iron griddle (teppan) or electric frying pan to medium high. Lift meat from marinade and drain briefly; reserve marinade in a small pan. Place meat on griddle and cook, turning once, until done to your liking, about 2 minutes per side for rare.
4. While meat is cooking, simmer marinade for 3 minutes. Add cornstarch solution and cook, stirring, until sauce bubbles and thickens slightly.
5. To serve, pour sauce onto a serving plate. Cut meat into crosswise slices. then reassemble in its original shape on sauce.
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