1 1/2 lb. flank steak
1/4 cup chopped fresh cilantro
4 Tbsp. olive oil
4 tsp. finely shredded lemon peel
2 Tbsp. lemon juice
2 cloves garlic, minced
1/4 tsp. crushed red pepper
1 recipe Lemon Butter, below
4 cups shredded Napa Cabbage
1 cup fresh bean sprouts
2 reen onions, bias-sliced into 1-inch pieces
1. Place steak in a shallow dish. Add cilantro, half of the olive oil, the lemon peel and juice, garlic, 1/2 tsp. salt, 1/4 tsp. black pepper, and the red pepper. Turn steak to coat. Cover; chill 30 minutes to 1 1/2 hours.
2. Meanwhile, prepare Lemon Butter; set aside. In a 12-inch nonstick skillet heat remaining oil over medium heat. Remove steak from marinade; discard marinade. Cook steak 15 minutes or to desired doneness (I only cooked mine for 10 minutes), turning once. Cover; let stand 10 minutes.
3. Add vegetables to skillet. Cook and stir over medium heat 2 minutes or until crisp-tender. Season with salt and pepper. serve steak with vegetables and Lemon Butter. Makes 4 servings.
Lemon Butter: In bowl combine 3 Tbsp. softened butter; 3 Tbsp. minced lemongrass; 1/4 cup cilantro; 1 Tbsp. lemon juice; salt, pepper, and crushed red pepper to taste.
Lemon grass is not easy to find.. But I found it at the Sunflower Farmers Market across from the mall.
Tip I received from the guy in the meat department: make sure to cut the meat against the grain before cooking so that it will be tender.
Best of all, it's Jake approved