Back when I made black pepper beef in Beijing, flank steak was surprisingly difficult to find. Sure, black pepper beef is more of a Cantonese stir-fry, and the Chinese eat pork way more than beef, but somehow I just didn't expect to have to buy all my flank steak at a gourmet market for expats. Luckily, now I'm back in Brooklyn and living within walking distance of at least five big grocery stores, all of which have flank steak in abundance.
Over the years I've altered my recipe (first published July 27, 2008) to include ground black pepper in the sauce instead of the marinade, so the flavor is now more pronounced. The proportions of the sauce ingredients have also been updated; this sauce has less sodium, less sugar, less oil, but still maintains plenty of flavor. Try it out and let me know what you think!
Flank steak is something I hardly ever cook in China, mostly because I am almost never in the vicinity of a good butcher. But last weekend, I decided to treat myself to a massage to help with a sore back. Walking out blissful and somewhat painfree, I realized I was near Boucherie Michel, the only place in town where I could find quality cuts of meat and imported cheeses and wine and pricey organic food. (How I miss the days when I could pop down to the Fairway in West Harlem for all my grocery needs.)Read More