HI, I AM BACK!!
Here are a few updates since I last wrote: lost my job in the fall… but that was also my first date with my boyfriend, Josh. He is the most wonderful human. JP always encourages me and hypes me up when I’m in the kitchen. He always puts a smile on while I insist on taking pictures of everything I eat. If you ask him what his favorite food is he will even say “anything Tayor makes.” I am so here for that love and energy.
Fast forward to yesterday, I lost my job AGAIN due to COVID-19. Super sad and I hate it because everyone knew how much I loved my job. BUT I woke up today and thought what a good day to write. I naturally got really excited to share my recipes with the 6 people that actually read my blog LOL. So here I am, being more conscious of doing things I love and sharing it with the world.
Ingredients:
Big Ol’ slab of flank steak. Skirt steak works too. I truthfully have no idea how much I made, so figure it out and buy accordingly
1/2 cup Korean BBQ Marinade (storebought is cool)
A stalk of green onions, chopped
Clove of garlic, chopped
Few dashes of sesame oil
Season to your liking: salt, pepper, garlic powder, red pepper flakes
2 Pads of butter
Head of butter lettuce
White jasmine rice
Method:
Trim the fat off of the steak then cover in plastic wrap. Use a meat tenderizer (or your fists like I did) and pound the meat until it’s about 1/4 inch thick. Slice in thin strips or bitesize pieces. Season with the salt, pepper, garlic powder, red pepper flakes. Add the steak to a covered container or a big Ziplock bag. Add in a 1/2 cup of Korean BBQ sauce with the green onions and garlic. Marinate in the fridge for a few hours. (Minumum of 30 minutes.)
When you’re ready to start cooking, start cooking the rice. Bring two cups of water to boil on high heat then add in 1 cup of rice. Bring down the temp to low and cover with a lid. Cook for about 15 minutes or so, stirring every so often. When the water is absorbed, add in 1 pad of butter and stir. When the rice is done, start cooking the steak. I would have loveddddd to grill the steak but used my cast iron for this. Get your skillet nice and hot on high heat. Toss in the meat and cook for about 7 minutes until the steak is cooked through. It will remain super tender and moist with the marinate. Serve with white rice and use the butter lettuce like shells and eat like a taco. Total cook time, about 30 minutes.
xx
Taylor
foodierunion.com 