The idea of cooking radishes may not appeal to some people. Try it. You’ll be pleasantly surprised. After all, onions aren’t just for salads and neither are radishes. You can find the freshest local ingredients including radishes, onions and beef at the East Nashville Farmers Market.
1-1/2 pounds lean flank steak, cut across grain into 1/4-inch-wide strips
1/3 cup dry red wine
1 tblsp honey or maple syrup
1-1/2 tsp coarsely cracked black pepper
1 teaspoon crushed fennel seeds
3/4 cup low-salt chicken broth
2 tblsp low-sodium soy sauce
1-1/2 tblsp cornstarch
3 tsp sunflower or olive oil
24 green onions, cut diagonally into 2 inch pieces
24 radishes, cut into 1/4-inch-thick slices
Combine first 5 ingredients in 13 x 9 x 2-inch glass baking dish. Cover and refrigerate at least 2 hours, turning once to coat. (Can be prepared 1 day ahead. Keep chilled.)
Mix broth, soy sauce, and cornstarch in small bowl. Heat 1-1/2 teaspoons oil in large nonstick skillet over high heat. Add half of steak and half of juices from dish and sautée until steak is brown, about 1 minute. Transfer mixture to plate. Repeat with 1-1/2 teaspoons oil, steak and juices. Return all steak and juices to skillet. Add green onions and radishes and sautée 1 minute. Stir broth mixture, add to skillet and sautée just until steak is cooked through and sauce thickens, about 4 minutes. Transfer to plates and serve.
Makes around 6 servings.