asian essentials: honey ginger glazed beef

How To Make asian essentials: honey ginger glazed beef

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  PREP/PREPARE
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  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.
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  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.
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  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.
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  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.
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  Gather your ingredients (mise en place).
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  Take the charcoal steak, and cut into strips, about 1/4-inch (0.6cm) thick, and a couple of inches long.
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  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.
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  Toss the beef with the oil, salt, pepper, and garlic powder, and let sit for 20 minutes.
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  While the beef is resting, whisk the sauce ingredients together, and reserve.
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  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.
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  Cook until the beef is almost cooked though, , about 3 – 4 minutes.
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  In the last 60 seconds of cooking, toss in the minced garlic, and mix with the beef. Do not let the garlic burn.
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  Push the beef up the sides of the pan, or if you are using a flat skillet, remove the beef, and reserve.
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  Reduce heat to medium, and add the sauce ingredients.
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  Bring up to a boil, then reduce to a simmer.
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  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.
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  After about 2 – 3 minutes, add the reserved beef, and keep at a simmer.
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  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.
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  Chef’s Note: We want the sauce to reduce… Not burn. Keep the heat to a simmer, and have patience.
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  PLATE/PRESENT
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  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.
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  Keep the faith, and keep cooking.
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