Traditionally , the marinated beef is grilled on a tabletop griddle. With a quck hand and a hot wok, you can successfully stir-fry it. Serve it with a piping hot bowl of rice and the spicy dipping sauce
1 ¼ pounds of beef tenderloin or flank steak partially
frozen for easy slicing
(If you’re buying the chuck specifically for this recipe, select the meat in a single piece and ask the butcher to grind it only once)
6 scallions, slant-cut at 1/8 inch intervals, including 2
inches of green
3 cloves of garlic, crushed
2 quarter-size coins of peeled ginger, crushed
3 Tablespoons dark soy sauce
2 Tablespoons rice wine or sake
1 ½ teaspoons sugar
2 teaspoons cracked or freshly ground black pepper
1 Tablespoon sesame seeds, toasted and crushed
2 teaspoons toasted sesame oil
The Cooking Oil
1 ½ Tablespoons peanut oil or Chinese Seasoning Oil
Cut into very thin slices, holding the knife at an angle and cutting against the grain. Cut the tenderloin against the grain into very thin slices or strips. If you’re using flank steak, cut the meat with the grain into 3 lenghwise strips befre slicing it against the grain.
Comine the soy sauce, vinegar,
scallions, sugar, ginger, sesame oil, and pepper in a bowl. Whisk well to
blend. Reserve 1/4 cup and set aside. Pour the rest into a plastic bag with a
resealable closure. Add the steak and seal. Marinate in the refrigerator,
turning the bag often, for at least 4 hours or overnight.
Fill a large deep saucepan to a depth of about 2 inches with oil. Heat over medium-high heat . Remove the steak from the marinade Working in batches, heat half the oil in a large skillet over high heat until almost smoking. Place in the skillet and reduce the heat to medium-high. Cook until seared on the outside and rare to medium-rare on the inside, 2 to 3 minutes per side. Repeat with the remaining oil and steak. Toss with the reserved 1/4 cup sauce in a large bowl until well coated.
Makes about ½ cup
This is a good communal dunking sauce for meats.
¼ cup dark soy sauce
1 Tablespoon toasted sesame oil
2 Tablespoons plus 1 teaspoon rice wine vinegar
3 Scallions sliced very thinly, with 2 inches of green
¼ teaspoon of cayenne pepper (optional)
Combine all Ingredients. This sauce isn’t a keeper make it the day you plan to serve it.