Scallion Pancakes with Beef & Garlicky Chinese Broccoli and Soy Dipping Sauce

Temps des Fêtes 2017
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food and drink

BY: Victoria Walsh

This better-than-takeout meal includes several components but each is incredibly easy to prepare. If you make the dough, blanch the greens and prepare sauce beforehand, you’ll only have a little quick cooking to do just before serving.

PANCAKES
3 cups (750 mL) all-purpose flour
½ tsp (2 mL) salt
1½ cups (375 mL) hot water
1 bunch green onions, chopped
3 to 4 tbsp (45 to 60 mL) vegetable oil, for cooking

SAUCE
½ cup (125 mL) soy sauce
2 tbsp (30 mL) rice-wine vinegar
1 tsp (5 mL) sesame oil

GREENS
1 bunch long-stemmed Chinese broccoli or baby bok choy (cut in half), trimmed
2 tbsp (30 mL) vegetable oil for cooking
1 head garlic, chopped

BEEF
2 to 3 sirloin steaks, 3 lbs (1.5 kg) in total
½ tsp (2 mL) each of salt and freshly ground black pepper
1 to 2 tbsp (15 to 30 mL) vegetable oil, for cooking

1. Whirl flour with salt in a food processor. With motor running, slowly pour in water. Whirl until water is added and mixture begins to come together. Add onions. Whirl just until mixed. Turn onto a generously floured surface. Roll into 2 balls. Shape each into a disc and wrap in plastic wrap. Refrigerate for at least 1 hour. If making ahead, refrigerate for up to 1 day.

2. Meanwhile, prepare sauce by stirring soy sauce with vinegar and oil in a serving bowl. If making ahead, sauce will keep well, covered and refrigerated for up to 1 week.

3. To prepare greens bring a large pot of water to a boil. When boiling, cook greens just until slightly tender. Plunge into a bowl filled with ice water. Drain well. Pat dry. If making ahead, greens will keep well, covered and refrigerated for up to 1 day.

4. An hour before serving, sprinkle steaks with salt and pepper and bring to room temperature.

5. Meanwhile, prepare pancakes. Cut each disc into 3 and shape into thin pancakes on a generously floured surface. You should have 6 pancakes in total. Stack between layers of parchment paper. Heat 3 to 4 tbsp (45 to 60 mL) oil in a medium frying pan set over medium heat. Cook 1 pancake at a time, until golden, 2 to 4 minutes per side. Remove to paper-towel-lined plate. Repeat with remaining pancakes and more oil as needed. Cut each into 6 wedges and serve warm.

6. To prepare steak, heat 1 to 2 tbsp (15 to 30 mL) oil in a large grill or frying pan on medium- high heat. When shimmering, add steak. You may need to cook in batches depending on pan size. Cook steak until seared and medium-rare, about 3 to 4 minutes per side. Remove to a carving board. Loosely cover with foil. Let rest for 15 minutes, allowing juices to redistribute before thinly slicing.

7. To cook greens, heat 2 tbsp oil in a large frying pan on medium-high heat. Add garlic, then greens. Sauté until warm and coated, about 3 minutes.

8. Serve sliced steak, pancakes and greens with sauce for dipping.

Serves 6 to 8

What to Serve

LCBO#:334037
$3.10