Quick, go! You just got home from work, but you really want some steak fried rice. How are you going to do it? All you got is what you have available to you in the fridge/pantry. I wasn’t going to make this post, because I really detailed a pretty good Gochujang Fried Rice earlier. But sometimes your cooks are so good, you have to do ’em again. And again. Change it up, but the heart and soul is still there.
Today was that day. Flank steak was our protein and boy do I love flank steak. Quick fired and flavorful.. this will work out splendidly.
I started off the post with the “Quick, go”.. because that’s what this day was. As stated, I wasn’t going to make this a post, but the result was too good not to. The marinade was going to be a quick 30-minute or so, so the flavors needed to be fresh. Now, as I write this week’s removed, I can’t honestly tell you what I used, and therefore there is no recipe. What I do recall is pulling out the hoisin sauce (expired). Pulled out the sambal oelek chili paste (still good). Had some fresh home grown cherry peppers, check. Soy sauce, good. And some gochujang. I want to say I added some rice vinegar or water.. maybe some lemon juice. But I can’t remember. Look at the bag below, it’s a pretty strong beat red:
This picture was just a humble brag on my new prep table. I absolutely love my ACTUAL prep table, but it doesn’t fold and takes up a considerable amount of space. Contrary to my smokers/blackstone/utilities.. I really am trying to consolidate my footprint. Anyway, let’s get that Blackstone fired up and lets get flank steak cookin’.
When I do this next time, I’ll scale it back on the portion size. These were huge “bite-sized” pieces but holy flavor. I told you, I love a flank steak.. my usual go-to is a Texmex and/or chimichurri style – so I was glad to go a little Asian flair with this one. This cut cooks quick, so keep an eye so you can get your rare/medium-rare. (Don’t well-done a flank steak, please. Or any steak.)
The fried rice was mixed in with heavy helpings of that gochujang paste. Now my first foray with Gochujang came from a Korean mart where they had a “very hot” paste. Naturally, I used that and it was fantastic. This particular paste was from a major supermarket, so it didn’t have the heat I desired. I cracked a few eggs in there, hit with a lil’ salt/pepper, but that’s about it. Let’s combine.
Because I wanted just a little bit more heat, I threw a couple of lines of sriracha on there and really brought it home. Excellent kind of leftover meal. I ate this for a few days and it was delicious each time.
Quick write-up for this different twist on an old friend. No MrsForensicBBQ next Monday either! So you’re stuck with me on next Friday! For a little bit more of a write-up.. check out my Spam Bokkeumbap!