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My Poppa's Beef with Green Beans
Any food my grandpa makes is a treat, and last week I got to enjoy this tasty dish he made. He told me his recipe, and hopefully I can do it justice with this summary, including the inexactness that seems to accompany all the magic he performs in the kitchen.Partly freeze a steak, any cut will do, a large sirloin is good. Once it's firm but not frozen, slice it super thin. Marinate in sherry, sugar and soy sauce, maybe 1/2 cup total, enough to coat it, and it will absorb most of it anyway. Cook green beans, onion, garlic and carrots in oil, soy sauce and a little sugar. Set aside. Coat the steak in cornstarch, and cook in oil very quickly. If you were able to get it really thin, 1/2 minute or so might be enough. Set aside. Slice mushrooms and, as the last step, cook them in butter (the butter gives them a special flavor and keeps them plump and moist). Lay the green beans on a serving plate and top with the beef and mushrooms. Sprinkle with toasted sesame seeds.
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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 United States License.
Tag Archives: ling cod
Thomas Keller, you’re a genius
Proving once again that simpler is better.
Since it seems unlikely we’ll be spending $1,000 on dinner at the only 3-star Michelin-rated restaurant in the Bay Area, a mere hour and a half away in Napa Valley at The French Laundry, I decided to bring Thomas Keller’s culinary expertise to my house. Continue reading
Posted in Cooking at Home
Tagged Ad Hoc at Home, creamed corn, G&G Market, ling cod, succotash, The French Laundry, Thomas Keller
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