Ingredients

The following ingredients have 2 Servings
  • 1 tablespoon crushed ginger
  • 3 tablespoons soy sauce
  • 1 teaspoon sriracha (more to taste)
  • 2 tablespoons sesame oil
  • 2 tablespoons rice vinegar
  • 1/2 teaspoon salt
  • 1/4 cup neutral oil, such as canola
  • 4 scallions, thinly sliced crosswise
  • 1 pound flank steak
  • 2 tablespoons butter
  • 3 cloves of garlic, minced
  • 3 scallions, white and light green parts minced
  • 3 tablespoons crushed ginger
  • 2 tablespoons bourbon or cognac
  • 1 cup heavy cream
  • 3 tablespoons soy sauce

Instruction

  • Combine marinade ingredients in a large zip-loc bag. Add steak and marinate for at least two hours and up to overnight, turning occasionally.
  • In a large cast-iron skillet, heat the oil over medium-high heat. When sizzling, add the sliced scallions and fry until crispy and brown at the edges, about 4-5 minutes.
  • Remove scallions from oil with a slotted spoon to a plate lined with paper towels, sprinkle with salt, and set aside. (Do not cover or they will lose some of their crispiness.)
  • Remove skillet from heat and pour off all but about 2 tablespoons of the oil. Remove steak from marinade and pat dry with paper towels.
  • Reheat oil over medium high heat. When hot, add steak to pan and cook on each side for about 4-5 minutes (for medium rare).
  • Check steak for doneness and set aside on a plate covered with aluminum foil. Pour off all oil from skillet and wipe clean. (Be careful! It will be very hot!)
  • Melt butter in skillet over medium heat. Add minced scallions, garlic, and ginger, and sauté until fragrant, about 2-3 minutes.
  • Remove skillet from heat and add bourbon or cognac.
  • Return skillet to medium heat and add heavy cream, soy sauce, and any juices from the resting steak.
  • Bring sauce to a simmer and season with salt and pepper to taste.
  • While sauce simmers and thickens slightly, slice the steak about 1/2 inch thick against the grain. Arrange on a large platter and top with the cream sauce. Scatter fried scallions on top and serve with rice and sriracha sauce.