Friday, May 28, 2010

Quick and easy asian supper!

So I had fully intended to get this recipe out first thing Monday morning, but, well, I had other stuff going on this weekend so here it is. My easy asian dinner. Seriously, with a little pre-planning this dinner was ready in under thirty minutes. I marinated my steak the night before and the rice could have been cooked the night before or leftover from dinner or, like we did, call Jack on my way home and ask him to heat up some instant rice out of the box. I'm not afraid to admit I use instant rice, I use instant potatoes too. Wanna fight about it?

So, here's my easy asian dinner which turned out so yummy!

First I picked green onions and cilantro out of my own garden!
Sliced and minced and added with the other ingredients to make my marinade.
The recipe called for a flank steak, but I couldn't find one. This is Milledgeville, after all. But the butcher at Kroger talked me into this nice flat iron steak and told me that if I didn't like I' could bring it back and he'd buy it back from me. I'm really glad he did. This was a super tender cut of meat, and even after microwaving it as leftovers it was still tender which was suprprising as well. We will be getting this cut of meat again!
Put some of the marinade in a bag with the steak and let it sit over night. This is also a good time to go ahead and cook your rice as well.
So, to cook this meal, I threw my rice and a small can of peas and carrots into a skillet with some canola oil coating the bottom of the pan (next time I think I'll put the veggies in last as they were a little mushy).
Then throw that steak on the grill (in my case I used a grill pan since it was a little wet outside and I didn't feel like warming up the grill).
I made a little well in the center of my rice and cracked two eggs into there (next time I'll scramble them a little first, but admit it, it looks cooler this way).
Just keep stirring and moving the rice around as the eggs cook.
And the steak continues to cook on the grill pan. Just turn it and baste witht he rest of your marinade.
Take it off of the grill and slice it up! Yum!
Yeah, I know, this isn't the prettiest plate ever, but it will do in a pinch.
But what's that on the rice? Oh yeah, a little "Yum-Yum" sauce. You know, the kind they serve at the Japanese restaurants that you pour over everything...My friends and I have spent much time at a local Japanese restaurant and every time we talk about how we could put this stuff on everything! And how we wish we had a it is gals!!

melted butter
rice wine vinegar
garlic powder

That's it. Simple, huh? The recipe I found didn't have any measurements so I just experimented and must say I dind't write down how much of everything I used. Next time maybe... But it was good! Took just a few minutes and I felt like I was at Kuroshima's!

My goal lately has been to fix dinners that use preplanning time to prepare so that when we get home it's super easy to throw it together at the last minute. I love my "Simple & Delicious" magazine that comes every two months. I get it and immediately sit down to read and reread and plan what I'm going to cook out of it! I have a whole stack of them the I flip through and find good recipes and lately I've started copying the recipes and putting them in a book so that i don't have to search for what issue that special recipe came out of! I recommend this magazine to all my friends and you can check out the link I provided and get your own subscription!

Here's the steak recipe...
1/4 cup thinly sliced green onions
1/4 cup unsweetened pineapple juice
1/4 cup soy sauce
1/4 cup ketchup
1/4 cup plum sauce
2 tbsp minced cilantro
3 garlic cloves minced
1 tbsp minced fresh gingerroot
1 beef flank steak/flat iron steak

In a small bowl combine the first eight ingredients. Pour 3/4 cup marinade into a large resealable plastic bag; add steak. Seal bag and turn to coat; refrigerate 4 hours or overnight. Cover and refrigerate remaining marinade.

Drain and discard marinade. Grill steak, covered, over medium heat 6-8 minutes on each side or until meat reaches desired doneness, basting occasionally with remaining marinade. To serve slice thinly against the grains.

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