Best Oriental Steak Recipes

ORIENTAL SHRIMP & STEAK KABOBS

Steps:

• In a 13x9-inch glass baking dish, blend soup mix, soy sauce, lemon juice, oil and honey; set aside. On skewers, alternately thread shrimp, steak, tomatoes, mushrooms and green pepper or zucchini.
• Add prepared skewers to baking dish and turn to coat. Cover and marinate in refrigerator for 2-3 hours, turning skewers occasionally.
• Remove prepared skewers, reserving marinade. Grill or broil, turning and basting frequently with reserved marinade until shrimp turn pink and steak is done, approximately 6-8 minutes, checking meat often as it can overcook quickly. Do not brush with marinade during the last 5 minutes of cooking.
• NOTE: I usually saute the mushroom caps in a little butter very slightly --no more than 2 minutes-- at medium-low heat so they are a little softer and have a richer flavor when they come off the grill, but the recipe also tastes good without this step.).

ORIENTAL FLANK STEAK WITH ASPARAGUS AND WILD RICE PILAF

Steps:

• Snap off tough ends of asparagus.
• Cook asparagus in boiling water for 2 minutes or until crisp-tender.
• Drain well and chill.
• Combine soy sauce and next 4 ingredients (soy sauce through garlic), reserving 1/3 cup soy sauce mixture.
• Set aside.
• Place remaining soy sauce mixture, asparagus, and steak in a zip-top plastic bag; seal.
• Marinate in regrigerature 1 hour, turning occasionally.
• Remove asparagus and steak from bag, and discard mixture.
• Place a grill pan (10-inch heavy non-stick skillet) over medium-high heat.
• Add asparagus and steak and cook steak 3 minutes on each side or until desired degree of doneness, turning asparagus as needed.
• Place steak on a platter, and cover with foil.
• Let stand for 5 minutes.
• Cut steak diagonally across grain into thin slices.
• Combine 1/3 cup reserved soy sauce mixture, spinach, rice, celery, oil, and onions, toss to coat.
• Divide asparagus, steak, and wild-rice pilaf evenly among 4 plates.

ORIENTAL FLANK STEAK WITH ASPARAGUS AND WILD-RICE PILAF

Steps:

• Preparation Snap off tough ends of asparagus. Cook asparagus in boiling water for 2 minutes or until crisp-tender. Drain well, and chill. Combine soy sauce and next 4 ingredients (soy sauce through garlic), reserving 1/3 cup soy sauce mixture. Set aside. Place remaining soy sauce mixture, asparagus, and steak in a zip-top plastic bag; seal. Marinate in refrigerator 1 hour, turning occasionally. Remove asparagus and steak from bag, and discard marinade. Place a grill pan over medium-high heat until hot. Add asparagus and steak, and cook steak 3 minutes on each side or until desired degree of doneness, turning asparagus as needed. Place steak on a platter, and cover with foil. Let stand for 5 minutes. Cut steak diagonally across grain into thin slices. Combine 1/3 cup reserved soy sauce mixture, spinach, rice, celery, oil, and onions; toss to coat. Divide asparagus, steak, and wild-rice pilaf evenly among 4 plates. Nutritional Information Calories: 362 (39% from fat) Fat: 15.5g (sat 5.9g,mono 6.3g,poly 1.6g) Protein: 28.9g Carbohydrate: 26.7g Fiber: 5.5g Cholesterol: 60mg Iron: 5mg Sodium: 427mg Calcium: 97mg

ORIENTAL-STYLE ROUND STEAK

Steps:

• In a large skillet, brown meat in oil on all sides. Transfer meat and drippings to a 5-qt. slow cooker. Combine the onion, celery, soy sauce, sugar, salt, garlic, ginger and pepper; pour over meat. Cover and cook on low for 5-1/2 to 6 hours or until meat is tender.
• Add green peppers, tomato sauce, bean sprouts, water chestnuts and mushrooms; cover and cook on low 1 hour longer.
• In a small bowl, combine cornstarch and water until smooth; stir into beef mixture. Cover and cook on high for 30 minutes or until gravy is thickened. Serve with rice.

ORIENTAL FLANK STEAK

Steps:

• Combine all ingredients except flank steak. Pour mixture over meat and marinate not more than 8 hours.
• Grill steak over coals to desired doneness.
• Slice thinly on the diagonal.

ORIENTAL FLANK STEAK

Steps:

• 1. For marinade: In shallow baking dish combine dressing,sugar,soy sauce and ginger and set aside.
• 2. Score(small cuts)on both sides of meat at 1-inch intervals diagonally across steak in diamond pattern.
• 3. Place steak in dish turning to coat. Marinate overnight. I Grill mine with charcoal or broil 3 inch from heat 12 to 14 minutes, turning once.

ORIENTAL STEAK

Steps:

• In a small bowl combine all of the marinade ingredients.
• Put the steak in a plasic bag.
• Pour in the marinade.
• Close the bag and place in a shallow baking pan.
• Marinate in the refrigerator for at least 4 hours or overnight.
• Preheat the broiler.
• Remove steak from bag and discard marinade.
• Place on broiling pan.
• Broil for 5-7 minutes on each side.

ORIENTAL PEPPER STEAK

Steps:

• In skillet heat oil and brown beef: drain.
• Stir in soup mix blended with 1 1/2 cups of water
• Bring to a boil, then simmer covered 20 minutes.
• Stir in green pepper, soy sauce, ginger and garlic
• Simmer covered 15 minutes or until beef is tender.
• Stir in tomato then cornstarch blended with remaining water.
• Bring to a boil then simmer stirring constantly until sauce is thickened.
• Arrange beef mixture over rice. Makes about 4 servings.
• Enjoy, I sometimes add chiness onions in big chucks. Easily can be doubled.

FLAT IRON STEAK WITH AN ORIENTAL TWIST

Steps:

• This is a very simple recipe to put together, but as I learned at the CIA, a recipe does not have to complicated to taste good. For example, Poulet en Cocotte (Chicken in a Pot), is a wonderful French way to do a chicken. It's quick and simple, and tastes wonderful...
• Place all of the ingredients in the Marinade section in a non-reactive bowl, and whisk them together. Chef's Note: Reactive/Non-reactive. Some ingredients do not like being around metal. Take for instance tomatoes in a can... many years ago. Those old cans were made of uncoated tin. As soon as you opened the can the acids in the tomatoes would begin reacting to the metal can (the tin). If you didn't take them out, you would wind up with tomatoes with a metallic tang. Most metals used in cooking today are non-reactive (stainless steel). However, most of my mixing bowels are ceramic... Just to be on the safe side.
• Pour all the marinade into a zip-lock type bag (gallon size), and then add the flat-iron steak. Squeeze all of the air out, and then seal. Gently massage until the marinade is completely covering the steak. Place the bag in the refrigerator, and allow the ingredients to get to know each other, for about 6 hours... or overnight. Chef's Note: I had a bag that I was marinating a steak in develop a small leak, and wound up with marinade all over the bottom of my refrigerator. So, now I place the bag on a large plate, to catch any leaks... burned hand teaches best. Cooking Tip: While the steak is getting to know the marinade in the refrigerator... every once and awhile (while you're looking for something to snack on) give the bag a massage and turn it over.
• When the time has come, prepare your grill (gas or charcoal) to hot, hot, hot. Chef's Tip: Place you hand directly over the grill, and begin counting. One, two, three, four... If you get to the number two, and you have to pull your hand away... It's hot enough.
• Remove the steak from the marinade, and shake off the excess.
• Place the remaining marinade into a small sauce pan, and allow to simmer for about ten minutes. Chef's Tip: You can place the small sauce pan directly on the hot grill, and do it right there.
• Prepare the grill by hitting it with a wire brush, to scrape off any bits from your last BBQ. Take a paper towel soaked in vegetable oil, and run it over the hot grate, to lubricate.
• Place the steak on the grill, and allow to cook for about 4 minutes on each side. The steak should have some excellent grill marks, and should be slightly pink in the middle. Chef's Tip: The grilling of each side takes about four minutes... About 2 minutes into side one, take a pair of tongs, and rotate the steak about 45 degrees, and do the same on side two... That gives you those excellent criss/cross grill marks that all great grillers like to see.
• Remove from the grill, and allow to rest for about 5 minutes before slicing.
• Slice into 1/4 to 1/2 inch slices, and then place on a nice serving platter. Sprinkle with the toasted sesame seeds, and green onions, and serve.
• Serving Tips: This this dish has Oriental flavors, so I like to serve it with long-grain white rice. However, if it's potatoes that you're craving, might I suggest a nice sweet potato mash.
• Additional Serving Tip: To made this into individual servings. Place about a cup of rice on a nice white plate, and then place three pieces of the sliced steak on top of the rice. Drizzle some of the sauce over the rice and steak, and drizzle a bit on the plate, in a cool pattern. That way you have your very own edible work of art. At the CIA we were taught that the plate is the chef's canvas, to do with whatever he/she desires... Remember we eat first with our eyes. Enjoy Keep the faith, and keep cooking.