Finely
slice the steak across the grain and add it to the salad.
Not exact matches
Cut
steak in half lengthwise, thinly
slice across the grain and serve on top of noodles.
The second time I cut the
steak into 8 inch pieces lengthwise then
sliced across the grain.
Let the
steak sit for four minutes, then cut
across the grain and layer the pieces on top of a salad of
sliced cucumbers, red onions, Thai basil and fresh mint leaves.
4 tablespoons soy sauce, divided 1 tablespoon seasoned rice wine vinegar 1 1/2 teaspoons grated fresh ginger, divided 1 teaspoon minced fresh garlic, divided 1/8 teaspoon red pepper flakes (optional) 1 pound sirloin
steak, thinly
sliced 1 / 4 - inch
across the grain 1/4 cup hoisin sauce 3 tablespoons orange juice 1 large head broccoli (2» thick stem) 1 large carrot (2» diameter) or small carrots, peeled 1 tablespoon oil (safflower or canola) 3 green onions, thinly
sliced 3 cups hot cooked brown rice
You'll see fibers running through the cooked
steak; make sure to cut
across them for tender
slices.
1/4 cup shoyu (naturally brewed soy sauce) or GF tamari 2 Tablespoons brown sugar 2 Tablespoons dry white wine (I also subbed rice vinegar once and it was great) 2 large garlic cloves, very finely chopped 1 teaspoon toasted sesame oil * 2 teaspoons unrefined, cold - pressed extra-virgin olive oil pinch of crushed red pepper, or more to taste 2 1/2 pounds (or whatever you can get) grass - fed beef flank
steak, cut
across the grain on a diagonal into 1 - inch thick
slices or left whole (marinating can be longer if the
steak is whole)
Cut the
steaks across the grain on the diagonal into 1 - inch
slices.