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CLINTON KELLY Clinton’s Sizzling Asian Beef

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Clinton recreates one of his favorite dishes from a restaurant in this Sizzling Asian Beef!


1 1/2 tablespoons brown sugar
1/4 cup olive oil (divided)
2 cloves garlic (minced)
3 tablespoons soy sauce
2 tablespoons fish sauce
2 tablespoons rice wine vinegar
1 pound flank steak (cut in 1/2-inch chunks)
1/3 cup scallions (thinly sliced)
1 tablespoon butter
watercress (to serve)
lime (to serve)
kosher salt and freshly ground black pepper (to taste)

In a small bowl, add brown sugar, 1 tablespoon olive oil, soy sauce, fish sauce, and rice wine vinegar. In a medium bowl, add flank steak and toss with 3 tablespoons of marinade. Allow to marinate for 1 hour.
In a large saucepan, add remaining oil and heat over high heat until almost smoking. Add the meat and sauté until well browned on all sides, about 2 to 3 minutes. Add the garlic and remaining marinade to the pan and stir to coat the meat. Bring the mixture to a boil and simmer until thickened. Add the butter and scallions and spoon over a bed of watercress. Serve with lime.
Helpful Tip: stir-fry some veggies with the steak to stretch out the dish. Serve over white rice for a hearty dinner.

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