asian essentials: honey ginger glazed beef

How To Make asian essentials: honey ginger glazed beef

• 
  1

  PREP/PREPARE
• 
  2

  Charcoal steak, is perfect for this recipe, because it will slowly tenderize as it brazes in the sauce. It is similar in marbling to a flat-iron steak.
• 
  3

  If you do not have rice wine vinegar, use plain old white vinegar. If you do not have ponzu sauce, just use about a teaspoon of soy, tamari, or liquid aminos.
• 
  4

  I like using grapeseed oil in high-heat situations, because it has a high smoke point: 420f (216c), and it does not impart any additional flavors to the food.
• 
  5

  What is Sriracha Sauce? In Thailand, sriracha is frequently used as a dipping sauce; particularly for seafood. In Vietnamese cuisine, sriracha appears as a condiment for phở and fried noodles, a topping for spring rolls, and in varied sauces. In the United States, it would be classed as a savory hot sauce that can be used in a variety of dishes to enhance a recipe's flavor.
  In this recipe, we are using two tablespoons; which on its own might seem like a lot. However, when mixed with the honey and other sauce ingredients, then slowly simmered with the beef, it loses some of its heat, and creates a very mellow flavor.
• 
  6

  Gather your ingredients (mise en place).
• 
  7

  Take the charcoal steak, and cut into strips, about 1/4-inch (0.6cm) thick, and a couple of inches long.
• 
  8

  Chef’s Tip: To assist in the cutting of the steak, place it into the freezer for about 20 – 30 minutes. That will firm it up, and facilitate the cutting process.
• 
  9

  Toss the beef with the oil, salt, pepper, and garlic powder, and let sit for 20 minutes.
• 
  10

  While the beef is resting, whisk the sauce ingredients together, and reserve.
• 
  11

  Place a dry skillet over medium-high heat, and when a drop of water released into the pan sizzles and dances around, add the beef.
• 
  12

  Cook until the beef is almost cooked though, , about 3 – 4 minutes.
• 
  13

  In the last 60 seconds of cooking, toss in the minced garlic, and mix with the beef. Do not let the garlic burn.
• 
  14

  Push the beef up the sides of the pan, or if you are using a flat skillet, remove the beef, and reserve.
• 
  15

  Reduce heat to medium, and add the sauce ingredients.
• 
  16

  Bring up to a boil, then reduce to a simmer.
• 
  17

  Chef's Note: Use a wooden spoon to scrape up those brown bits (fonds) that are stuck to the bottom of the pan. and dissolve them into the sauce. They are pure, yummy flavor.
• 
  18

  After about 2 – 3 minutes, add the reserved beef, and keep at a simmer.
• 
  19

  Stir, until the sauce begins to thicken, and coats the beef. Depending on the heat of your skillet this will take, about 8 – 10 minutes.
• 
  20

  Chef’s Note: We want the sauce to reduce… Not burn. Keep the heat to a simmer, and have patience.
• 
  21

  PLATE/PRESENT
• 
  22

  You can serve this dish hot, with rice or noodles, or you can serve it cold as a yummy snack. If I am using this is an appetizer, I like to serve it with some pita or focaccia bread. Enjoy.
• 
  23

  Keep the faith, and keep cooking.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card