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Here at Sensei Cooks I write about my adventures in the kitchen and sometimes in the dojo.

I have a love for cooking and want to explore all the possible facets of it. Leave no stone unturned so to speak.

I am Vegan and love all types of vegan cooking.

I love the process of cooking. Being in the moment. Sort of Zen and the Art of Cooking.

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Nonya-Style Flank Steak

Well he has done it again. Steven Raichlen’s “Planet Barbecue” is a must have if you love world flavours and love to barbecue. My first selection from this very informative and beautiful book was Nonya-Style Flank Steak from Kuala Lumpur, Malaysia. Wow! Just amazing. Along with that we had corn on the cob (on the bbq with cilantro butter) and Grilled Tofu with Chile Peanut Sauce also from Kuala Lumpur. I also did a stir fry of broccoli with garlic and sea salt. The entire meal was really flavourful and will be made many times in our home.Hayley and her friend loved the tofu and broccoli while Belle and I loved it all.

Steven Raichlen mentions that Malaysians like their beef cooked all the way through. We are obviously not Malaysian. We all like our beef rare or medium rare and I think Sean (who missed out on this meal) would eat his right out of the fridge if you let him.

Nonya-Style Flank Steak
adapted from “Planet Barbecue” by Steven Raichlen

1 1/2 lb flank steak
3 tbsp vegetable oil
5 cloves of garlic, thinly sliced
3 tbsp oyster sauce
2 tbsp soy sauce
2 tbsp sugar
2 tsp Chinese five-spice powder
1 tsp turmeric
1 tsp freshly ground black pepper
sea salt
Nonya Sauce (recipe follows)

Nonya Sauce

3 tbsp vegetable oil
5 cloves garlic, pressed in a garlic press
2 shallots, finely chopped
2 red Thai chilies, seeded and finely chopped
2 tbsp sambal ulek
2 tbsp Asian fish sauce
2 tbsp organic lime juice
2 tbsp light brown sugar
3/4 tsp freshly ground black pepper
1/2 cup unsweetened coconut milk

Flank Steak
Cut the flank in half (against the grain)
Heat the oil in a skillet over medium heat.
Add the garlic and cook until golden brown (2 minutes).
Remove the garlic with a slotted spoon and drain on paper towels.
Pour the oil into a bowl and let cool.
Add the oyster sauce, soy sauce, sugar, five-spice powder, turmeric and pepper to the oil in the bowl and mix.
Season with salt.
Place the flank steak in a large re-sealable bag, pour in the oil mixture.
Seal the bag, and shake the mixture around to coat the steak all over.
Open the bag, remove most of the air and re-seal. Place in fridge to marinate for 1-4 hours, turning occasionally.
Meanwhile you can make the Nonya Sauce (below).
Before preparing to cook the steaks, remove the steaks from the marinade (discard marinade) and allow the steaks to come to room temperature.
Heat the barbecue to high heat and after hot, clean the grill with an oiled paper towel (use tongs).
Reduce the heat to medium low and cook the steaks to desired doneness. We like ours rare and medium rare.
You are going to slice the steaks against the grain after cooking so to test you cut cut a little slice into the steak to see if it is done.
Remove steaks, let rest 2-3 minutes, then slice against the grain.
Sprinkle the fried garlic on top of the slices and serve with the dipping sauce.

Nonya Sauce
Heat the oil in a large skillet over medium heat.
Add the garlic, shallots and chile and cook until golden brown (3-4 minutes) while stirring.
Add the sambal ulek, fish sauce, lime juice, brown sugar and pepper and cook until thick (4-6 minutes).
Pour in the coconut milk and simmer until thick but pourable.(3-5 minutes)
If too thick add more coconut milk and check taste for sweetness. (add more brown sugar if required to taste).
Transfer to a bowl and let cool to room temperature.
Transfer to individual dipping bowls and serve with steak.

Above is the Flank Steak, grilled Tofu with sliced cucumber and pineapple along with corn on the cob with cilantro butter.

Nonya Flank Steak

I will try to post the Tofu dish soon – it was a big hit with everyone.

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