- Asian Vegetable Mandoline Slicer: Perfect for uniformly slicing vegetables like cabbage, carrots, and cucumbers for your sweet slaw.
- Indoor Charcoal Grill: Ideal for grilling the flank steak to achieve that authentic charred exterior while keeping it tender inside.
- Meat Thermometer Probe: Ensures your steak reaches the perfect doneness, whether you prefer medium-rare or more cooked.
- Stainless Steel Meat Tenderizer: Useful for making flank steak more tender and easier to slice after grilling.
- Grill Brush: To clean off any residue on the grill for a better tasting and cleaner meat.
- Digital Kitchen Scale: For precise measurements of ingredients, especially when following recipes that require exact proportions.
- High-Speed Meat Slicer: A handy tool to slice your cooked flank steak into thin, even strips for serving with the slaw.
- Mandoline Box Cutter: For safely slicing through bags of vegetables and herbs needed for your recipe or side dishes.
- Kitchen Shears: Ideal for trimming fat from meat cuts like flank steak, ensuring a leaner cooking result.
- Non-Stick Skillet: While not directly used in grilling, this can be useful for searing the flank steak or making sauces and marinades as part of your meal prep.
1/4 cup soy sauce
5 tablespoons vegetable oil
5 teaspoons minced peeled fresh ginger, divided
1 garlic clove, pressed
1 1 1/2-pound flank steak
3 tablespoons sugar
3 tablespoons seasoned rice vinegar
2 red jalapeños, thinly sliced into rounds
5 cups thinly sliced Napa cabbage (about 9 ounces)
3/4 cup chopped green onions, divided
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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