Ginger Flank Steak with Sake-Glazed Vegetables

Epicrious.com


Ingredients:
½ cup soy sauce
½ cup sake
¼ cup (packed) dark brown sugar
3 Tablespoons minced peeled fresh ginger
1 Tablespoon balsamic vinegar
4 garlic cloves
1 2-lb. Flank steak
1 lb. Asparagus, trimmed, cut into 1 ½ inch lengths
3 Tbsp peanut oil
2 red bell peppers, cut into 1-inch-wide strips
1 ½ pounds crimini mushrooms, halved, each half cut crosswise into ¼ inch thick slices
4 green onions, cut into 1-inch lengths
2 teaspoons cornstarch

Preparation:
Combine first 6 ingredients in 9x13-inch glass baking dish. Add meat. Cover & refrigerate at least 2 hours and up to a day. Let stand at room temperature 1 hour before continuing.

Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Rinse under cold water to cool. Drain again.

Heat 2 Tbsp peanut oil in heavy large skillet over med-high heat. Add red bell pepper strips and cook 3 minutes. Add crimini mushrooms and sauté until mushrooms are soft, about 5 minutes. Add green onion and asparagus and sauté until vegetables are tender, about 2 minutes longer. Transfer veggies to serving plate. Tent with foil to keep warm.

Heat remaining 1 Tablespoon peanut oil in same skillet over high heat. Remove steak from marinade. Add steak to skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steak to cutting board. Tent with foil and let stand 5 minutes.

Meanwhile, place reserved marinade in small saucepan. Whisk in cornstarch. Whisk over high heat until thickens and boils, about 3 minutes. Remove sauce from heat. Season to taste with salt & pepper. Cut steak across grain on diagonal into ½ inch thick slices. Arrange steak slices atop veggies on plate. Spoon some of sauce over meat and veggies. Serve, passing sauce separately. Makes 6 servings.