Friday, 22 February 2013
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Reprinted with permission from The Steamy Kitchen's Healthy Asian Favorites, by Jaden Hair, copyright (c) 2013. Published by Ten Speed Press, a division of Random House, Inc.
- 1/2 pound flank or sirloin steak
- 1 tablespoon low-sodium soy sauce or ?gluten-free tamari
- 1 teaspoon brown sugar
- 1/2 teaspoon sesame oil
- 1 clove garlic, finely minced
- 1/2 teaspoon freshly grated ginger
- 24 rice crackers
- 1/2 cup prepared kimchi
- 1 green onion, very thinly sliced on the diagonal
Slice the steak as thin as you can into at least 24 pieces. If you are using flank steak, make sure to slice across the grain. In a large bowl, whisk together the soy sauce, brown sugar, sesame oil, garlic, and ginger. Add the steak and mix to coat. Marinate for at least 10 minutes at room temperature or up to 24 hours in the refrigerator.
Photo by Jaden Hair (c) 2013
Heat a grill pan over high heat. You'll cook the steak in batches to avoid overcrowding the pan. When the pan is hot, add the steak, and grill 1 to 2 minutes per side, depending on the thickness of your slices.
To serve, on each rice cracker layer a slice of steak, the kimchi, and garnish with green onion.
Last Updated ( Tuesday, 02 April 2013 )