Dan Bites

Last night we went to Millennium Park to see Tony Allen play for free. Beautiful night and fantastic music! However, because of this, I didn’t do much for Meatless Monday. Nothing worth blogging about anyway. Instead, here’s a dish that Yuki made the other night. Thinly sliced strip steak in Korean chili sauce.

She thinly sliced a strip steak that weighed about 3/4’s of a pound. Then she marinated it in a mix of soy sauce, mirin, sake, sesame oil, a touch of salt, black pepper, and toban djan. Toban djan is a wonderful Korean chili paste that most grocers have in their Asian section. I have no idea what measurements she used since I was busy prepping vegetables, but I would imagine about a tablespoon or so of each liquid is pretty close. That marinated for about a half hour or so while we got everything else ready.

For vegetables we used some green beans, green onions, shiitake, alfalfa sprouts (Stanley’s didn’t have any bean sprouts), napa cabbage, and some fresh corn. The corn was simply boiled while the rest of the veggies were sautéed with the beef.

She sautéed the beef first with some diced garlic in sesame oil in small batches until they were partially cooked. Then she set the beef aside and threw the veggies in.

First was the green onions for a few minutes, followed by the green beans, then the shiitake, and finally the cabbage. She let them cook together for about 5 minutes or so with about a quarter cup of sake added.

Then she put the beef back in and added the sprouts. That went for another 5-7 minutes before it was ready (had to let the sake reduce) to be mauled by my molars.

While all of that was going on the corn was boiling in some salt water. When it was done all I did was melt a little butter on it and sprinkle it with some salt. I was surprised at how good the corn was. I know it’s not our good Midwestern corn yet, that won’t be ready for a couple of months yet. This probably came from Georgia, but it was quite tasty.

Also, true to a dish by Yuki, there was white rice on the side.