Stir-Fried Steak with Black Garlic
Delicious black garlic (see notes) combines with the meat juices, a bit of soy sauce and some toasted sesame oil to form a saucy coating for tender, stir-fried steak. Served over a bed of noodles tossed with stir fried ginger and cabbage for a quick and easy complete meal.
- 1 lb boneless New York strip steaks
- 1-1/2 tablespoons soy sauce, divided
- 2 tablespoons toasted sesame oil
- Freshly ground black pepper
- 6 to 8 cloves black garlic, roughly chopped (see notes)
- 4 scallions, sliced
Trim any excess fat from the steaks, slice them into thin strips for stir-frying and place in a bowl. Add the soy sauce, 1 tablespoon of the sesame oil, and some freshly ground black pepper. Stir to coat the meat thoroughly and set aside at room temperature for 15 minutes.
Heat the remaining tablespoon of sesame oil in a wok or heavy skillet over high heat. Add the beef along with the juices that have accumulated, and stir fry for 30 seconds. Reduce the heat to medium-high, add the black garlic and continue stir frying until the garlic breaks down slightly and combines with the meat juices to form a sauce that coats the beef, 1-1/2 minutes. Small chunks of the garlic will remain. Serve over Ginger Noodles with Shredded Cabbage (recipe follows).
Makes 4 servings
About Black Garlic
Black garlic is an all-natural ingredient that originated in Korea. It is made from fresh garlic that has been fermented in a unique, heat and humidity controlled process for a period of three weeks, then air dried for an additional week before packing.
The resulting product has a sweet flavor with a slight tang - as delicious as roasted garlic, but decidedly different. The texture is soft and slightly sticky, similar to dried fruit. It is very easy to work with, keeps for quite a while, and a great ingredient to have on hand.
You can order online from a number of sources - we bought ours from BlackGarlic.com.
- Ginger Noodles with Shredded Cabbage
- 8 ounces whole wheat thin spaghetti (or Chinese egg noodles)
- 4 cups finely shredded cabbage
- 1 tablespoon sesame oil
- 1 tablespoon fresh ginger, finely chopped
- 2 teaspoons soy sauce
Cook and drain the noodles according to the package directions.
Heat the sesame oil in a wok or heavy skillet over high heat. Add the ginger and stir fry for 30 seconds. Add the cabbage and stir fry just until wilted, about 1 minute longer. Quickly remove from the heat, add the soy sauce and a few grinds of black pepper. Toss with the noodles and adjust seasoning as needed.
Makes 4 servings