We took a Japanese twist with our menu tonight. We took strip steaks, patted dry with paper towels, before being seasoned with salt and pepper. The steaks were sauteed in a little peanut oil about 3 minutes on each side before the teriyaki sauce joined the pan. The teriyaki sauce was made with low-sodium soy sauce, honey, fresh ginger and red pepper flakes and was simmered with the steaks until reduced to a syrupy consistency. The steaks and sauce were removed to rest and the pan was wiped out to start the vegetables.
The vegetables consisted of mushrooms, red bell peppers, baby bok choy, bean sprouts and water chestnuts which were stir-fried until crisp-tender.
The steak was served over a bed of rice with the sauce and the stir-fried vegetables over the top.
Another Cuisine Tonight winner!
I thought it would be fun to share my thoughts and favorite food tidbits with everyone using this medium. I love exploring different techniques and ingredients from around the world.
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