They liked it! Some even loved it! Two suggested a little less soy sauce, but NOT a little less anise hyssop. I felt triumphant.
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.)
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 recipe came from The Edible Flower Garden by Rosalind Creasy.