While my steak dinner contained a small amount of carbs (½ cups of rice), this dish is an excellent high-protein dinner.
Have you never heard of the Shabu Shabu cut of meat? It is often sold at Costo, where it is an incredibly thin sliced steak – and is either top round or loin New York (it can be ribeye as well). It is wafer thin, in a cut you cannot get at home without a commercial meat slicer. It is used in hot pot and similar recipes, where the meat is quickly cooked in boiling broth. This same cut is also great in dishes like this and Philly cheesesteak.
This is a flexible recipe ingredient-wise. When it comes to ginger, do you need to measure it? Use your heart and nose. It’s good for you.
You can make the hoisin sauce easy enough (and no, it shouldn’t have peanut butter in it if you see recipes for that…sigh). Read labels carefully, and look for US-made ingredients and a short list of ingredients. Yes, it is processed but can be relatively OK for a few brands. Hoison is heavy on soy sauce and not overly sweet (whereas teriyaki sauce is very sugary, making it a far better choice when eating higher protein). It is Cantonese Chinese.
Leftover steak? Add it to a skillet with a knob of butter, saute it up, and then add in eggs for a delicious scrambled egg breakfast the following day.
Ginger Garlic Steak
Ingredients:
- 2-ish pounds of Shabu Shabu steak
- A big chunk of fresh ginger
- 1 bulb garlic (or as much as you like)
- Avocado oil
- Hoison sauce
- Sesame seeds
Directions:
Peel the ginger and use a microplane to grate it. Peel and finely dice the garlic. Mix the two.
Separate the steak slices in a large bowl and gently massage the ginger mixture into them, setting them aside. You can do this up to 24 hours in advance and chill until ready.
Heat a large cast iron skillet or wok over high heat. Add enough avocado oil to cover the bottom of the pan.
Add in the steak, let sit for a couple of minutes to start getting a good char on the bottom, then start working it, stir-frying the meat till it is done. You want the meat cooked with a nice sear on it.
Turn the heat down to medium, and add ¼ cup of hoisin sauce, stirring it in. Taste and add more if desired.
Take off the heat and serve.
Served with steamed broccoli on the side. If rice is desired, ½ cup per person. Sprinkle sesame seeds on top for a nice crunch.
Serves 6.
~Sarah