Author Notes: Growing up, I always loved the steak chinois at the C&O Restaurant in Charlottesville, VA. This recipe is my nostalgic attempt to recreate the dish's wonderful combination of beef, ginger, and cream. I created a marinade that emphasizes the Asian flavor profile, made the sauce nice and boozy, and added some fried scallions on top for added flavor and texture. For this dish, I used Christopher Ranch's crushed ginger in a jar, a supermarket discovery that has exponentially increased the use of ginger in my kitchen. - Adam E
- 1 tablespoon crushed ginger
- 3 tablespoons soy sauce
- 1 teaspoon sriracha (more to taste)
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 1/2 teaspoon salt
- 1/4 cup neutral oil, such as canola
- 4 scallions, thinly sliced crosswise
- 1 pound flank steak
- 2 tablespoons butter
- 3 cloves of garlic, minced
- 3 scallions, white and light green parts minced
- 3 tablespoons crushed ginger
- 2 tablespoons bourbon or cognac
- 1 cup heavy cream
- 3 tablespoons soy sauce
- Combine marinade ingredients in a large zip-loc bag. Add steak and marinate for at least two hours and up to overnight, turning occasionally.
- In a large cast-iron skillet, heat the oil over medium-high heat. When sizzling, add the sliced scallions and fry until crispy and brown at the edges, about 4-5 minutes.
- Remove scallions from oil with a slotted spoon to a plate lined with paper towels, sprinkle with salt, and set aside. (Do not cover or they will lose some of their crispiness.)
- Remove skillet from heat and pour off all but about 2 tablespoons of the oil. Remove steak from marinade and pat dry with paper towels.
- Reheat oil over medium high heat. When hot, add steak to pan and cook on each side for about 4-5 minutes (for medium rare).
- Check steak for doneness and set aside on a plate covered with aluminum foil. Pour off all oil from skillet and wipe clean. (Be careful! It will be very hot!)
- Melt butter in skillet over medium heat. Add minced scallions, garlic, and ginger, and sauté until fragrant, about 2-3 minutes.
- Remove skillet from heat and add bourbon or cognac.
- Return skillet to medium heat and add heavy cream, soy sauce, and any juices from the resting steak.
- Bring sauce to a simmer and season with salt and pepper to taste.
- While sauce simmers and thickens slightly, slice the steak about 1/2 inch thick against the grain. Arrange on a large platter and top with the cream sauce. Scatter fried scallions on top and serve with rice and sriracha sauce.
- This recipe was entered in the contest for Your Best Soy
- This recipe was entered in the contest for Your Best Flank Steak