Cast Iron

Flank Steak Chinois

July 18, 2011
1 Ratings
  • Serves 2-3
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

What You'll Need
  • 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.

See what other Food52ers are saying.

  • Mary Michaud
    Mary Michaud
  • gingerroot
  • EmilyC
  • Sagegreen
  • Patrick H.
    Patrick H.

11 Reviews

Mary M. November 30, 2020
Outstanding! Steak Chinoise at the C&O is one of my favorites, and this recipe totally captures it. I made a couple adjustments: only used 1 Tablespoon of soy sauce in the cream sauce, added a touch more cream for volume, left the scallions out of the sauce and strained it through a sieve. I only had cooking sherry but it worked. Served with mashed potatoes and put the scallions in the potatoes uncooked. I am a fan.
gingerroot July 22, 2011
You really can't go wrong with ginger, garlic, cream and bourbon. This sounds amazing.
Adam E. July 22, 2011
Thank you, gingerroot!
faithrube July 20, 2011
Easy to prepare and perfect for entertaining! This dish is outstanding- thanks Adam e.
Adam E. July 20, 2011
I'm so glad the recipe worked out for you, faithrube! Thanks for trying it!
EmilyC July 19, 2011
You got my attention with beef, ginger and cream! Looks delicious -- and nice photo!
Adam E. July 19, 2011
That's very nice of you to say, EmilyC!
Sagegreen July 18, 2011
I love the flavors in this!
Adam E. July 18, 2011
Thanks! I've been on a real ginger, scallions, and garlic kick in my cooking this summer.
Patrick H. July 18, 2011
I love that Christopher Ranch ginger. You totally turned me on to it!
Adam E. July 18, 2011
I'm so glad you like it, Patrick!