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Side dishes for Asian inspired flank steak?

j
jmax Jul 14, 2008 02:17 PM

I am searving an Asian inspired flank steak this weekend - it is marinated in soy, garlic, ginger, sesame oil, etc... and am looking for ideas to serve with it. Any thoughts?

Thanks.

  1. r
    RGC1982 Jul 16, 2008 09:46 AM

    - Grilled onions, peppers, zucchini with soy sauce, sesame oil and sesame seeds.

    - Fusion option (or blasphemous suggestion): Red Beans and Rice. It is great compliment to the flank steak prepared this way in my house.

    1. d
      don515 Jul 15, 2008 09:52 AM

      Harry Harry recipe sound great now on my list. Our favorite is hot steak on a cold noodles. Cooks some linguine size rice noodle rince in cold water then add sesame oil to keep noodles from sticking. Mix up roasted red and yellow pepper strips and some chopped scallion and chill. Very refreshing on a hot day.

      dc

      1. v
        Val Jul 14, 2008 06:32 PM

        For a rice dish to consider, Robert Lauriston's Cilantro Rice is really fab and a beautiful presentation, too but only IF your dinner guests love cilantro, that is:

        http://www.chowhound.com/topics/328780

        1. Sam Fujisaka Jul 14, 2008 06:30 PM

          jmax, you've got enough ideas for the sides. What I would strongly recommend is make it into an Asian dinner. Very thinly slice the flank steaks and top with a completely reduced marinade. Serve with rice in bowls, the meat and sides on small dishes. Eat with choipsticks.

          1. everydayfoodie Jul 14, 2008 06:24 PM

            One of my family's favorite side dishes for Asian flank steak is edamame in the shell. I cook the pods in boiling water for 5 minutes or until they all float to the top. Drain the pods and hit them with some coarse-ground sea salt and serve. Everyone gets some good soy protein and they are fun to eat.

            1. h
              harryharry Jul 14, 2008 04:36 PM

              Here's an easy one and surpisingly satisfying and tasty.
              1 head napa cabbage finely shredded
              2 carrots shredded, grated or peeled
              1/2 red onion finely sliced
              1 red pepper finely sliced
              1 handful unsalted roasted peanuts

              dressing
              1/2 cup peanut butter
              1/3 cup sweet chili sauce
              1 tsp sesame oil
              1 tbs (?) fish sauce or soy sauce

              Mix dressing ingredients well - toss with veggies
              all quantities are approximate - use your own judgement and taste.

              1 Reply
              1. re: harryharry
                h
                harryharry Jul 16, 2008 06:05 AM

                Forgot a very important ingredient! Rice Vinegar! about equal parts vinegar to peanut butter!!!

              2. t
                thejulia Jul 14, 2008 04:15 PM

                i suggest a cold eggplant salad which is much more delicious than it sounds.

                quarter chinese or japanese eggplant and chop into 3rds or 4ths.

                steamfor about 15-20 minutes and transfer it to the serving plate. try not to oversteam as you want it to still be able to hold it's shape and not be discolored. (ideally the skin is still purple, not grey or brown). stick it in the fridge.

                mix up a sauce of mostly soy sauce, a splash of mirin, and a dollop hoisin. (dark soy would be good in this too). toss some ground szechuan peppercorns into the sauce.

                grind up some more szechuan peppercorns, white pepper and a little (just a bit) of salt and sprinkle this over the eggplant.

                when it's ready to serve, drizzle the sauce over the eggplant.

                top with chopped cilantro and chinese celery leaves if available. a little skinned, shredded ginger could also go well.

                for a final touch, you can heat up a small amount of oil, something flavorless or even sesame, and drizzle on top of it all.

                it's refreshing, light, and very flavorful. the szechuan peppercorns make it really distinctive, but you can skip it and just go with white pepper if necessary.

                3 Replies
                1. re: thejulia
                  alkapal Jul 14, 2008 04:35 PM

                  great, different idea. esp. good for summer, when eggplants are plentiful.

                  1. re: alkapal
                    t
                    thejulia Jul 15, 2008 10:52 AM

                    thanks alkapal!

                    1. re: thejulia
                      alkapal Jul 15, 2008 11:17 AM

                      thejulia, (interesting screen name) i just know that eggplants are our friend! really, the eggplant is so overlooked, but it can be such a platform for sweet/savory, plain ole savory, and just good vittles. plus, it is filling, and good for any adjunct for a summer meal. i have lots of great recipes for the chameleon eggplant (even into autumn months). i also think other hounds love eggplant too. but your option that you posted here is really inspire -- it is out of the box, as most of us went for green. love green and love eggplant, too. in fact, the abundance of veggies makes this season so great! ;-)

                      i hear, however that eggplant is not so nutritous. gosh, what a shame! still love it though. i can load it up with good stuff! and it is always a hit in my household and parties.

                2. b
                  bw2082 Jul 14, 2008 04:06 PM

                  I would make a similar marinade maybe with a touch of honey or sugar added and simmer it down to a glaze consistency and brush it on skewers of cherry tomatoes and grill. Some grilled pineapple with the same glaze would work as well.

                  and maybe serve with quick pickled cucumbers done in rice wine vinegar with a little sugar

                  or blanch some asparagus and chill it. Then make a vinaigrette with some soy sauce and sesame sauce and perhaps some orange juice.

                  1. alkapal Jul 14, 2008 03:43 PM

                    love the grilled bok choy, with a little drizzle of sesame oil, soy sauce and lemon.

                    hannaone's broccoli (last link) looks awesome. (hannaone, you're a treasure)

                    just made a little yellow chard yesterday, chopped and sauteed with garlic, then lightly drizzled as the bok choy i mentioned.

                    i always love those szechuan green beans too.

                    chopped up large chunks of red bell pepper, similar dressing, or lightly sauteed with sugar snaps, snow peas, and green onions or vidalias. like carswell's suggestion on the mixed veg.

                    jicama sliced with a lime, ginger dressing is good. (or use that incredible som tum dressing: http://www.realthairecipes.com/recipes/green-papaya-salad/

                    or a salad with one of these dressings: http://www.topsecretrecipes.com/recipedetail.asp?sessionid=&login=yes&id=339&page=10
                    http://www.topsecretrecipes.com/recip...

                    as a starch, good rice. dress up with watercress on the side.

                    1. carswell Jul 14, 2008 03:07 PM

                      I'd probably stir-fry some late-season asparagus with button mushrooms and serve an Asian-flavoured eggplant compote on the side.

                      Failing the asparagus, another vegetable -- celery, bok choy, broccoli, Chinese lettuce, etc. -- and I might be tempted to do it in a brown bean sauce, black bean sauce or other flavouring. A mixed vegetable stir-fry could also work.

                      1. hannaone Jul 14, 2008 02:56 PM

                        Any or all of these.

                        http://www.chow.com/recipes/12006

                        http://www.chow.com/recipes/11595

                        http://www.chow.com/recipes/11421

                        http://www.chow.com/recipes/11411

                        http://www.chow.com/recipes/11379

                        1. j
                          jlafler Jul 14, 2008 02:26 PM

                          Baby bok choy. Cut in half lengthwise and cook cut-side down in an inch of boiling, salted water until just tender (3-4 minutes) -- I use a large skillet for this. Serve with a little drizzle of sesame oil. Or, if you're grilling the steak, you could grill the bok choy at the same time.

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