Where's the Beef?

So after an entire day of Eleyna  pondering her options for dinner yesterday, we decided to just wing it and go out.  First choice?  Freddy's Custard.  Not a personal favorite of mine, but why not.  It was going to be a rare moment for some valuable Father-Daughter bonding, and if she wanted to go there, then so be it.  While driving north up Interstate 35, we saw Buffalo Wild Wings, and Eleyna perked up.  "Can we go there?" 

"Do you want to?"  Her excited grin was enough to convince me to swerve across 3 lanes of traffic and catch the last exit before having to do the turnaround.  We found parking about a mile away (okay, maybe it wasn't that far...) and made it into the restaurant.  We were promply seated by a smiling hostess, and that was where the positive elements of the visit ended.  After waiting 7 minutes to be greeted, and after having fully perused the menu, I said, "We should have gone to Genghis Grill."

Eleyna looked at me in surprise and said,"Can we?" At my nod, she said, "What do we do, just get up and go?"  And we did.

Genghis Grill ended up being the visit we expected, with Eleyna creating a teriyaki chicken bowl served on their fried rice (which is one of the worst I have ever tasted) and then polishing off dessert while I plowed through my bowl.  I built mine with the ever-present chicken, beef, shrimp, mushrooms, spinach, beansprouts, tomatoes and garlic.  It was DIY mastery.  In a perfect world, the beef would have been shredded, and while Genghis Grill does offer a sliced beef, it is not as flavorful as their marinated stew meat.

I remember just what a rarity eating beef at home was.  Mom always used to make us Chinese food with seafood or chicken.  While I never complained, probably because I did not really know better, I often wonder what marvelous creation would have come to fruition had she made a beef recipe.  I asked her once, many years ago, why we did few recipes utilizing beef, and the response I got made perfect sense.

Years ago beef was a luxury in the average Chinese kitchen because of its short supply and high cost, and Mom wanted to make sure that we understood the significance of that kind of scenario.  As a result, it was rarely seen on dinner tables when I was growing up.  Thankfully, things have changed significantly since then. Nowadays, beef is just as common as other meats in Chinese households.  More and more Chinese youngsters are influenced by western diets, putting pressure on moms to conform, and to cook them hamburgers and steaks. But for the older Chinese, traditions still prevail.  In the hands of an experienced cook, there can indeed be a multitude of ways to prepare a delicious beef dish. In addition to various beef stir fries, we have very elaborate beef stews, beef cold cuts, aromatic beef dumplings, beef egg rolls, crispy or tender meatballs made of chopped or ground beef, and much more.

Stir-frying seems to be designed especially for beef since it cooks rather quickly. This method is a real saver of time, money, and calories. Imagine a chunk of sirloin steak that serves only one; that same steak cut into thin strips and stirred with a head of broccoli, also cut up, and now you have a dish that serves three or four.

The hearty flavor of beef goes well with almost every vegetable. The most popular accompanying vegetables for beef are usually the ones with strong flavors such as green peppers, scallions, or celery. Greens with a crunch and refreshing taste such as asparagus, green beans, and snow peas are also good matches. One little used vegetable which gives beef a unique good taste is tender young ginger shoots.

Unlike pork, beef demands more care in stir-frying; otherwise you can end up with tough and tasteless meat. Many inexperienced cooks fail to meat the criteria for tenderness and smoothness when they cook beef because they lack the required knowledge to treat beef in the proper way. For satisfying results, remember these guidelines:

• Flank steak is the best choice if it is fresh; but if not available fresh, use other tender cuts such as sirloin or tenderloin. I try to find flank steak as often as possible from a Chinese market for stir-frying, and the resulting dish is surprisingly tender and very flavorful, indeed!

• Cut against the grain for better texture. Allow the beef to absorb enough liquid (soy sauce, sherry, and a small amount of oil) during the marinade (30 minutes or longer). The purpose is to create a tender and juicy texture. Mixing continuously helps bring the desired results.

•For a smooth texture, mix in half-teaspoon baking soda. This is a very efficient tenderizer which has been widely used by many restaurants.  If you do not want to use baking soda, use one teaspoon of cooking oil and a small amount of egg white. This combination will also give beef a smooth texture and help it remain tender.

Apart from these special techniques, another important factor when cooking with beef is the sauce. A dish is usually named after the sauce in it. Besides soy sauce, the most popular seasonings for stir-fried beef are oyster sauce, fermented black bean sauce.

Ground beef may receive less attention than whole beef in the average Chinese household, nevertheless, it stars in a few famous dim sum dishes such as Cantonese Steamed Beef Meatballs and Northern-style Pan Fried Beef Dumplings.  (This recollection brings to mind the gross potstickers I had at Asian Buffet a couple of days ago, and in their defense, I will allow myself to believe that they were TRYING to replicate that recipe.)  In many cases, beef may be used the same way as ground pork if measures are taken to eliminate its strong taste and improve its texture. Some of the Chinese secrets for use with ground beef include:

•Use Szechuan Peppercorn Oil, minced ginger and scallion to combat any gamey or strong tastes.

•Mix in egg, cornstarch, and sesame oil for added smoothness.

Interestingly, Pan Fried Beef Dumplings, when made properly, are a tasty beef snack made from ground beef, have a better taste than egg rolls. These dumplings are juicy and flavorful on the inside, aromatic and crusty on the outside.

One advantage of Chinese cooking is that everybody, even the novice cook, can discover the ability to transform uninteresting inexpensive cuts of meat into delicacies. A good example of this can be seen in Beef Stew Noodles, which is made from beef shin or brisket. Almost all Chinese people love this dish. When it is cooked to perfection, it tastes robust and incredibly delicious. Another famous beef shin dish is Five Spice Beef. It is succulent and aromatic, and the beef is usually cut into large slices and served as a first course at a banquet or as cold cuts during a regular meal.

While I am bound to the flavor profiles that the family enjoys when cooking a meal, I do enjoy the ability to throw a meal together and call it my own.  As long as it is tasty and the kids eat it, I consider it a success.  So now, comes the question:  What is for dinner tonight?

Until then, Good Eating, Friends...

Tomato Beef

Ingredients:


1/2 pound flank steak

4 Tablespoons oil

2 medium tomatoes, sliced

1 Tablespoon chopped scallions

1 teaspoon sugar

salt to taste

1 Tablespoon chopped garlic

Marinating sauce:

1 Tablespoon soy sauce

1 Tablespoon oyster sauce

1 teaspoon sesame oil

1 teaspoon dry sherry

1 Tablespoon cornstarch

Preparation:

1. Cut beef into thin slices, and mix with the marinating sauce, and allow to stand for at least fifteen minutes.

2. Heat two Tablespoon oil until very hot and saute scallions until they are light brown. Add the tomatoes and while stirring, add the salt and sugar. Cook about two minutes until the tomatoes are barely limp.  Remove and set aside.

3. Rinse and dry the wok or pan and heat the rest of the oil. Saute the garlic half a minute then fry the beef until no longer red. Return the tomato mixture to the pan, mix well, and cook one minute longer then remove to a serving platter.  Serve with steamed rice.




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cooking, Martin Yan, Gordon Ramsey, Asian Stir Fry, Chino's Cafe, Chinese Food, Asian Stir Fry

Call Me Saucey... Part II (deux, dos, two)

It is funny to me how reflections on food can create such a palette of other thoughts, with ideas coming on a tangental whim.  Yet somehow, it always comes back to the originating source.  Yesterday's ponderings focused on Soy based sauces, yet that was not really the original direction I wanted to take.  I had really wanted to discuss my favorite sauce recipes that I had come up with for my restaurant, but my thoughts of food from here took me, in a mental dimension, to Golden Wok, where I salivated over some of their dishes, and mentally dissected their sauces and flavor profiles.

Strangely, I keep being drawn back to a previous work experience, where I worked with (managed, ran)  a restaurant concept that features a build-your-own bowl experience.  This restaurant offers 14 types of proteins, 12 seasonings, 30 veggies, 14 sauce selections, and 6 types of starches.  What stands out to me, every visit, and every bowl, is the dynamic flavor of the sauces that they offer.  Unfortunately, most of the sauces, to my taste, were either too sweet, or too salty.  (Their nutritional information reflects, on some of the sauces, nearly 50% or the DRV for sodium intake on 1-2 ounce serving.)  Their Honey Soy and Stir Fry sauce are very sweet, without much substance, and the Island Teriyaki tastes too much like a combination of Honey Soy with pineapple juice added to it.  The Khan's Barbeque was flavorful, and offered a bit of heat, but the Asian Chili should not have even been an offering, as I saw far too many people ruin their food due to not being prepared for the nuclear event that overportioning that sauce resulted in.  I ended up resorting to combining a couple of different sauces to come up with "the perfect sauce."  It was a combination of their 3G (a bold combination of Black Bean, Oyster and Hoisin Sauce), Dragon, and Asian Chili, which approximates (as closely as possible) the Kung Pao Sauce that I used to make in my restaurant.  (They do offer a Khan's Pao sauce, which they believe represents a variation of Kung Pao, but its flavor profile is too salty and bites back too much.)  Their Szechuan and Chili Garlic sauces are retail bottles from Minor's (a division of Nestle foods)  that can be purchased from any Asian Food Market.

Upon first glance, their Dragon Sauce seems like it will be a fiery sauce that will light your food on fire.  Sadly, that is not the case, as it is only a sweet chili sauce that does little more than sweet your food.  Their Dragon Sauce is one  that can be replicated easily, or purchased out of a bottle.  There are many brands and recipes available, with the most popular being that of Mae Ploy.  Sweet chili sauce is a versatile sauce which can be used in a variety of dishes, including chicken and seafood, and rarely, with beef or any other red meat.  It is also a favorite dipping sauce for Phillipino Lumpia, and goes well with Vegetarian Spring Rolls.

The 3 basic ingredients in my own no-frills zesty Sweet Chili Sauce, which was the base for my Kung Pao Sauce at Chino's Cafe were:

1. 
   
   Asian Chili Garlic sauce
   
   
2. 
   
   Sugar
   
   
3. 
   
   Vinegar.
   
   

Simply made, mix 1 part Asian Chili Garlic Sauce with 1 part Sugar and 2 parts Vinegar, and voila!! You have made yourself a delicious Sweet Chili Sauce. Blending even proportions of this sauce with Soy Sauce (especially the blend that I discussed in the previous entry) will create a PERFECT Kung Pao Sauce.  This quick home recipe will also be healthier than many of the store bought brands, as it does not have any of the preservatives or MSG that are often found in pre-packaged sauces.

My favorite recipe for Kung Pao Chicken (or shrimp) includes diced carrots, water chestnuts, celery, peanuts and my knock-'em-dead Kung Pao Sauce. 

• 
  
  2 pounds of chicken breast, sliced thinly into 1" x 2" strips, about 1/4" thick and marinated*
  
  
• 
  
  1 cup diced carrots. (The frozen variety is fine.)
  
  
• 
  
  1 cup sliced water chestnuts
  
  
• 
  
  1 cup sliced celery
  
  
• 
  
  1/4 cup dry roasted peanuts
  
  
• 
  
  **1/4 cup green onion heads (the white root part of green onion, cut into 1/4" pieces)
  
  
• 
  
  2 ounces Sweet Chili Sauce
  
  
• 
  
  2 ounces Soy Sauce Blend
  
  
• 
  
  1 ounce Corn Starch Slurry
  
  

Flash cook the chicken in 350 degree oil until it gains an even white color, stirring often to prevent burning.  Remove from oil and drain.  While Chicken is draining, heat about 2 ounces of oil in your wok.  When oil is hot, add chicken and all vegetables, stirring until all vegetables are evenly coated.  Add sauce, bring to boil, then add corn starch, stirring quickly until meat and vegetables have achieved a shiny glaze.  Toss in peanuts, and serve over rice.

Best Practice:  Add the peanuts absolutely last, after having cooked all the other ingredients, to prevent them from becoming soggy.

*Marinade is 1 cup corn starch, 1 cup water, 1 teaspoon salt, 1 teaspoon white pepper, 1 egg, 2 ounces of oil

**Green Onion Heads are optional.

A home made sauce, especially one that is very popular, is ALWAYS a better alternative to paying retail prices for any pre-packaged product.  That cost factor, with the added benefit of zero added preservatives or MSG creates the opportunity and ability to cook a Chinese Food meal quickly and cost effectively.  With the 2 base sauces that I have unveiled to date, you too CAN cook flavorful dishes in minutes.

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cooking, Martin Yan, Gordon Ramsey, Asian Stir Fry, Chino's Cafe, Chinese Food, Asian Stir Fry