Sizzling Asian Beef

Clinton Kelly
Servings: 4 to 6
15 to 30 min

Clinton recreates one of his favorite dishes from a restaurant in this Sizzling Asian Beef!

  • Ingredients
  • step-by-step directions
Sizzling Asian Beef
  • 1 1/2 tablespoons brown sugar
  • 1/4 cup olive oil (divided)
  • 2 cloves garlic (minced)
  • 3 tablespoons soy sauce
  • 2 tablespoons fish sauce
  • 2 tablespoons rice wine vinegar
  • 1 pound flank steak (cut in 1/2-inch chunks)
  • 1/3 cup scallions (thinly sliced)
  • 1 tablespoon butter
  • watercress (to serve)
  • lime (to serve)
  • kosher salt and freshly ground black pepper (to taste)
  • In a small bowl, add brown sugar, 1 tablespoon olive oil, soy sauce, fish sauce, and rice wine vinegar. In a medium bowl, add flank steak and toss with 3 tablespoons of marinade. Allow to marinate for 1 hour.
  • In a large saucepan, add remaining oil and heat over high heat until almost smoking. Add the meat and sauté until well browned on all sides, about 2 to 3 minutes. Add the garlic and remaining marinade to the pan and stir to coat the meat. Bring the mixture to a boil and simmer until thickened. Add the butter and scallions and spoon over a bed of watercress. Serve with lime.
  • Helpful Tip: stir-fry some veggies with the steak to stretch out the dish. Serve over white rice for a hearty dinner.
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