WOW! This was really delicious! I was a bit unsure, since I’ve never liked anise in pitzels (you know, those round flat Italian cookies?) So I wasn’t sure how this would work. I was even more worried about the kids, so I made another batch of meat plain, just in case! I required them all to "taste" this, and if they didn’t like it they could have the plain.
They liked it! Some even loved it! Two suggested a little less soy sauce, but NOT a little less anise hyssop. I felt triumphant.
They liked it! Some even loved it! Two suggested a little less soy sauce, but NOT a little less anise hyssop. I felt triumphant.
The marinade:
½ cup chopped anise hyssop flowers and leaves
1/3 cup soy sauce
1 Tablespoon brown sugar
2 Tablespoons sherry (I used cooking sherry)
Combine the above ingredients. (This picture shows how much anise hyssop is needed.)
½ cup chopped anise hyssop flowers and leaves
1/3 cup soy sauce
1 Tablespoon brown sugar
2 Tablespoons sherry (I used cooking sherry)
Combine the above ingredients. (This picture shows how much anise hyssop is needed.)
1 lb. Flank steak, cut across the grain in strips 3" x ¼"
2 Tablespoons vegetable oil (I use olive)
3 Tablespoons chopped scallions (I used my chive)
¼ cup chicken broth
2 t. cornstarch blended in 2 t. water
Pour the combined mix over the steak and marinate for several hours, stirring occasionally. Heat the oil in a pan. Remove the meat from the marinade (reserve the marinade!) and stirfry the meat quickly, until brown. Add the scallion, broth, and reserved marinade. Heat. Add cornstarch and water, should quickly thicken. (I took the steak out with a slotted spoon before adding the cornstarch mix.) Garnish with flowers. Can serve over rice or noodles.
2 Tablespoons vegetable oil (I use olive)
3 Tablespoons chopped scallions (I used my chive)
¼ cup chicken broth
2 t. cornstarch blended in 2 t. water
Pour the combined mix over the steak and marinate for several hours, stirring occasionally. Heat the oil in a pan. Remove the meat from the marinade (reserve the marinade!) and stirfry the meat quickly, until brown. Add the scallion, broth, and reserved marinade. Heat. Add cornstarch and water, should quickly thicken. (I took the steak out with a slotted spoon before adding the cornstarch mix.) Garnish with flowers. Can serve over rice or noodles.
This picture shows the stir-fry served with some fresh corn from one of our wonderful local farmers. If you live in the area, stop by at the Grange Farmers Market near the corner of route 611 and Stump Rd in Plumsteadville! Besides farmers we have local crafters, bakers, and me, with lovely cut flower bouquets!
This recipe came from The Edible Flower Garden by Rosalind Creasy.
This recipe came from The Edible Flower Garden by Rosalind Creasy.
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