Young Casy of IlSong Garden
For years, Young Cacy has been celebrated for her Korean cuisine in San Antonio. She gained recognition statewide and nationwide as a chef after opening Go Hyang Jib Korean BBQ House in 2000. So popular did this tiny restaurant on Rittiman Road become that she and her husband, Thomas Cacy, moved the restaurant to an address across the street that offered substantially more room. In 2007, she sold Go Hyang Jib to new owners.
Cacy has since focused her attention on Ilsong Garden on Blanco Road. Casual enough for families, but offering excellent Korean fare on a fine-dining scale, including a wine list, Ilsong Garden is thriving.
Cacy developed the recipe for this stir-fried, wine-marinated steak with fresh vegetables during the low-carb diet craze a few years back. The dish is so delicious that non-dieters also order it regularly.
Ilsong Garden is at 6905 S. Blanco Road, just south of Loop 410. Call (210) 366-4508 or click here.
Ilsong Stir-Fry Rib-eye
2 tablespoons soy sauce
1 1/2 tablespoons sugar
1 tablespoon dry or semi-dry white wine
½ teaspoon cornstarch
16-20 ounces boneless rib-eye steak, cut into 1-inch cubes
2 tablespoons canola oil
1/2 medium onion, cut into 1-inch slices
1 medium zucchini, sliced lengthwise and cut into 1-inch pieces
1 small tomato, sliced into 1-inch pieces
1/2 red bell pepper, sliced into 1-inch pieces
1 (or more or less depending upon taste) jalapeño, sliced into small pieces (optional)
1 teaspoon crushed fresh garlic
Black pepper, to taste
Steamed rice, for two
Mix soy sauce, sugar, wine and cornstarch together until blended, in a medium bowl. Add the cubes of steak, mix it around in the marinade and let it sit for 10 minutes or so. Meanwhile, place canola oil into wok/pan and heat until it is hot. Add the meat to the pan, stir it around, cooking until it is as rare or well done as you like. Add onion, zucchini, tomato, red bell pepper, jalapeño, if using, garlic and black pepper. Continue to stir and cook for approximately 1 minute, until the vegetables are tender-crisp. Serve with steamed rice.
Makes 2 servings.
From Young Cacy, Ilsong Garden