Catalina Castravet says this is a crowd-pleaser with 10 minutes of prep and 10 minutes of cooking.
Ingredients
- 1 lb flank steak
- 1 tablespoon sesame oil
- 1/4 cup soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon freshly grated ginger
- 1 teaspoon hot Chinese mustard
- 1/4 teaspoon red pepper flakes
- 1 teaspoon garlic minced
- 1/4 cup honey or maple syrup
Garnish:
- Green onions sliced
- Sesame seeds
Instructions
- Slice the flank steak into 2-inch chunks or longer, thinner strips across the grain.
- Whisk together soy sauce, Worcestershire sauce, grated ginger, hot Chinese mustard, red pepper flakes, minced garlic, and honey in a medium bowl. Whisk to combine, then set aside.
- Add sesame oil to a medium cast iron pan over medium-high heat.
- Once the oil starts to simmer, add the sliced flank steak in one layer. Let it brown nicely for 1-2 minutes without turning it; then, use tongs to turn the beef on the other side to brown for another 2-3 minutes.
- Reduce the heat to low-medium and add the sauce to the pan. Stir to combine, then simmer on low heat for about 5 minutes until it reduces by about half and creates a sticky glaze.
- Serve the beef over rice. Garnish with chopped green onions and sesame seeds.
