Thursday, April 28, 2011

Korean-Style Beef and Asparagus

Here's one that utilizes all the fresh asparagus that's out there right now, and that let me try out the griddle option on the new range. (!)

Start a pot of rice. I like Jasmine, and I like to cook it in chicken stock instead of water. There you go.

Mix together a marinade of 4 Tbs. soy sauce, 2 Tbs. sesame oil, 1 Tbs. Mirin, 3 minced cloves of garlic, and a Tbs. of minced fresh ginger in a large bowl. Then slice a pound to a pound and a half of New York strip (or other beef steak) crosswise into 1/8 inch pieces and mix them in with the marinade. Let that sit for about 30 minutes.

Trim the woody stem part off a pound of asparagus.

Heat up the griddle (or a cast-iron or other large skillet) to medium-high and let it get hot. Drizzle the asparagus with a little vegetable or olive oil and sprinkle it with kosher salt and drop it on the griddle.

Cook that for about 7 minutes, until the asparagus is tender, then set the asparagus aside and heat the griddle (or skillet) up to high heat.

Put your Pootie in the doorway of the kitchen and make him keep you company and read to you while you cook. (He's done this for me for years, and it's wonderful. I'm reading "As Always, Julia" and she mentions that her husband, Paul, used to do the same for her.)

Once the griddle is hot, brush it with a little vegetable oil.

Add the beef and cook it quickly - just long enough to brown it and leave the center pinkish - about a minute or two per side.

Set the beef aside, and lower the heat to about medium-high again on the griddle or skillet. Brush with oil again and crack as many eggs as you have servings (this will serve about 4, maybe 6) onto the griddle. Sprinkle the eggs with a pinch of kosher salt.

These are prettier if you don't flip them, but I don't like runny white, so I always do mine over easy. You want the yolk runny.

When the eggs are done, serve the beef and asparagus over rice and top with an egg. Sprinkle it with a little chopped green onion.

Here's the .pdf if you want to sample the wares yourself.

No comments: