ASIAN ESSENTIALS: HONEY GINGER GLAZED BEEF

Asian Essentials: Honey Ginger Glazed Beef image

This is a great throw-together recipe that you can serve as a main dish with rice, or noodles, and maybe some steamed broccoli. You could even serve it cold, as a snack or appetizer. Up to you. Beef is what I am using; however, I think this sauce would do well on pork or chicken... and might even go well on a piece of firm white...

Provided by Andy Anderson !

Categories Beef

Time 35m

Number Of Ingredients 15

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Ingredients

PLAN/PURCHASE
2 Tbsp grapeseed oil, or other non-flavored cooking oil
1 lb charcoal steak
2 tsp ginger powder
1 tsp salt, kosher variety, or to taste
1/2 tsp white pepper, freshly ground, or to taste
3 clove garlic, finely minced
SAUCE INGREDIENTS
1/2 c fresh clover honey
2 Tbsp sriracha sauce, or to taste
1 Tbsp rice wine vinegar
1 Tbsp ponzu sauce
OPTIONAL ITEMS
pita or focaccia bread
toasted sesame seeds, for garnish

Steps:

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.