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Yes, I know you’re all wondering what the triple-S stands for: it’s spicy, sweet, and salty! It didn’t sound right as a title, but it sure tastes right! This really easy-to-prepare steak has a superb seasoning that rates it very high in terms of flavor and texture — a fabulous dish suitable for your Yom Tov seudah. Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
1 pound (450 grams) sandwich steak, sliced into 1-inch (2- and- 1/2-centimeter) -wide strips
oil, for sautéing
salt, for sprinkling
sliced scallions, for garnish
1/4 a large pear, grated
1 cube Gefen Frozen Garlic
2 tablespoons Glicks Soy Sauce
1 teaspoon crushed red pepper flakes
1 cube Dorot Gardens Frozen Ginger
1 tablespoon light brown sugar
1 tablespoon toasted sesame oil
Place meat in a large ziplock bag. Add marinade ingredients and seal bag. Squeeze bag on all sides until meat is coated with marinade. Let sit at room temperature for 30 minutes, or chill up to eight hours.
Heat one tablespoon oil in a large frying pan over medium-high heat. Working in batches and adding more oil if needed, place meat in single layer in pan; sprinkle lightly with salt. Cook for about one minute until lightly brown, without stirring. Continue to cook, tossing occasionally, an additional two to three minutes longer, until crispy and cooked through. Serve over any grain, such as rice or quinoa, topped with sliced scallions.
Photography: Moishe Wulliger Styling: Renee Muller
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