Tuesday, January 4, 2011

Ellen's Korean Flank Steak

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We were so fortunate to be invited to Ellen Suzuki's New Year's Day Feast in Seattle. What a treat. The tables were over-flowing with mountainous piles of delicious food, Japanese favorites and baked goods.  It was a feast to die for. One of my favorites was Korean flank steak strips which had been marinated, then battered and deep fried. Each bite was bursting with teriyaki flavor with a light, crispy, delicate crust surrounding each mouthful. Here's a photo of Ellen at her New Year's Day table.

1 flank steak, cut in 1/2" strips
1/2 cup sugar
1/2 cup soy sauce
1 clove garlic, crushed
6 stalks green onions, finely chopped

1 cup flour
2 T cornstarch
1 tsp salt
1 T baking powder
2 eggs, beaten
1 cup water

Marinate meat in sugar, soy sauce, garlic and green onions for a few hours or overnight.  Mix the flour, cornstarch, salt and baking powder.  Add the eggs and cold water, and mix until consistency of heavy cream.  Fry in hot oil until golden brown.  Serve immediately.


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