ASIAN ESSENTIALS: HONEY GINGER GLAZED BEEF

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.