Tim Dineen

(since originally coming up with this recipe, I’ve played with it a bit. This is the “new and improved” version!)

First marinade:

  • 2 tsp peeled, minced ginger
  • 1/2 cup soy sauce
  • 1 tbsp oriental sesame oil
  • 1/2 cup rice wine or sherry
  • 1 tsp fresh ground pepper
  • 2-1/2 lbs. flank steak

Second Marinade:

  • 1/2 C soy sauce
  • 2 tbsp sugar
  • 3 tbsp minced fresh parsley
  • 1/4 cup chopped cilantro
  • 1/2 cup rice wine, or sherry
  • 2 tbsp minced fresh garlic
  • 1 tbsp oriental sesame oil
  • 1 tbsp chili paste

Mix the first five ingredients in a glass bowl or pan large enough to hold the meat you wish to prepare. Add the meat, cover, and refrigerate overnight. Turn once or twice if you think of it.

Mix all the sauce ingredients together. Watch out for the chili paste! I usually add twice the amount shown, but I really like very hot food. Add to taste!

Broil or barbecue the meat to desired doneness, Cool. Slice on the diagonal and place in the sauce.  It’s best to make the day before and let sit in the refrigerator (I use gallon-size zip-lock bags) to meld flavors.

If you cut the meat in half lengthwise before slicing, it makes great hors d’oeuvere-sized pieces. You can eat as is or: mix with chilled, cooked noodles; or spoon over lettuce leaves for a luncheon salad; or mix with bean sprouts; or put out mini pita breads and a spread for sandwiches.  Just let your imagination run wild!