Flank Steak Chinois

By • July 18, 2011 • 12 Comments

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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

Serves 2-3

Marinade

  • 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

Steak

  • 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
  1. Combine marinade ingredients in a large zip-loc bag. Add steak and marinate for at least two hours and up to overnight, turning occasionally.
  2. 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.
  3. 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.)
  4. 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.
  5. 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).
  6. 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!)
  7. Melt butter in skillet over medium heat. Add minced scallions, garlic, and ginger, and sauté until fragrant, about 2-3 minutes.
  8. Remove skillet from heat and add bourbon or cognac.
  9. Return skillet to medium heat and add heavy cream, soy sauce, and any juices from the resting steak.
  10. Bring sauce to a simmer and season with salt and pepper to taste.
  11. 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.
Jump to Comments (12)

Tags: cream sauce, flank steak, ginger

Comments (12) Questions (0)

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over 3 years ago gingerroot

You really can't go wrong with ginger, garlic, cream and bourbon. This sounds amazing.

Me_cooking

over 3 years ago Adam E

Thank you, gingerroot!

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over 3 years ago faithrube

Easy to prepare and perfect for entertaining! This dish is outstanding- thanks Adam e.

Me_cooking

over 3 years ago Adam E

I'm so glad the recipe worked out for you, faithrube! Thanks for trying it!

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over 3 years ago EmilyC

You got my attention with beef, ginger and cream! Looks delicious -- and nice photo!

Me_cooking

over 3 years ago Adam E

That's very nice of you to say, EmilyC!

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over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

This is a fantastic recipe, I love all the flavors!

Me_cooking

over 3 years ago Adam E

Thanks so much, sdebrango!

Bike2

over 3 years ago Sagegreen

I love the flavors in this!

Me_cooking

over 3 years ago Adam E

Thanks! I've been on a real ginger, scallions, and garlic kick in my cooking this summer.

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over 3 years ago Patrick H.

I love that Christopher Ranch ginger. You totally turned me on to it!

Me_cooking

over 3 years ago Adam E

I'm so glad you like it, Patrick!