Frank Fat's Immigrant's Beef

Frank Fat's
806 L St
Sacramento
www.fatsrestaurants.com

Immigrant's Beef

INGREDIENTS:

1 1/2 pounds flank steak
1/4 cup soy sauce
1/4 cup vegetable oil
1 tablespoon brandy
1 tablespoon garlic - minced
1 tablespoon ginger- minced
1/4 teaspoon sesame oil
2 tablespoons cornstarch
1 lb Asparagus Spears

Trim fat from meat. Cut flank steak lengthwise into 3-inch wide strips; cut diagonally across the grain to make 2 inch wide pieces. When cutting, hold knife at an angle so each piece of meat is about 1/4 inch thick.

In a medium bowl, combine soy sauce, vegetable oil, brandy, garlic, ginger, sesame oil, and cornstarch. Add beef and stir to coat. Cover and refrigerate for 1 to 2 hours.

Heat a wide heavy frying pan over high heat; grease lightly with olive oil or corn oil. Cook meat in pan turning once, until brown on both sides, about 2 minutes total. Inside should still be pink.

While the steaks are cooking, blanche the asparagus in salt water for 2-3 minutes. The asparagus should not be overcooked.

Place the asparagus on a serving platter. Layer the cooked Flank Steak medallions on top and serve at once.