Asian Recipes - Sentosa Grilled Beef and Greens Recipe

Ingredients

• 1 flank steak, 1 lb/400 - 500 g Boiling water

• 1 1/2 lb/700 g fresh, leafy greens washed and trimmed, stalks cut in bite sized pieces, leaves separated from stalks

• Suitable leafy greens could include mustard greens, kale, gai lan, rapini, beet greens, alone or in combination

• 2 tbsp/30 ml oil

• 3 cloves garlic, crushed

• 2 tsp/10 ml Chinese wine, or whiskey

• Sesame oil, few drops

Seasoning:

• 4 cloves garlic, mashed

• 1 tsp turmeric

• 2 tsp coriander powder

• 1 tsp cumin powder

• 1 tbsp chili flakes, or chili powder

• 4 tsp sugar

• 2 tsp salt

• 1 tbsp fish sauce

• 2 tsp sweet soy sauce

• 4 tsp oil

Serves 4

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Method:

1. mortar and pestle pound the four cloves of garlic and combine the remaining seasoning ingredients. Marinate the flank steak in this mixture for least one hour. You can preheat a grill or barbecue while the flank steak marinates.

2. Briefly blanch the stalks in a large pan of boiling water, and then cool them under cold running water. Drain the stalks well. Have all remaining ingredients prepared and at hand.

3. Grill flank steak over medium high heat until rare or medium rare. Alternatively, you can fry the steak in a heavy frying pan. Allow to rest on a plate while you finish the recipe.

4. Preheat a wok or large heavy frying pan until hot and add the 2 tbsp/25 ml oil. When the oil is hot add the 3 crushed cloves of garlic and a moment later the blanched stalks.

5. Stir-fry for a few moments and then add the leaves. Sprinkle the Chinese wine over the green along with the sesame oil. Any juices accumulated in the dish from the steak should be added as well. Mix well and turn off the heat.

6. Arrange the stir-fried in a serving dish and keep warm. Slice the flank steak into narrow strips against the the grain. Lay the flank steak strips on top of the greens and serve.