Chili Crisp Steak Bites
As the year drags to a close, Madam Badwolf has requested something NOT Mac N Cheese or Pizza or Hamburger or Hot Dog, or any other form of teenager chow, but something in a more mature vein, to quote, “Be Creative…”
Poking around, I have a rib-eye steak that should be cooked, along with some chili-crisp I produced just after Thanksgiving, and as such, it has had a reasonable period for the flavors to age and blend. So perhaps a quick sear to medium rare on the steak, a toss to coat with the chili crisp, and a splash of soy and Worcestershire sauces.
My inspiration for this is a dish I used to have for lunch whilst my office was in Midtown Manhattan. “Bo Luc Lac” or “Shaking Beef.”
From Wikipedia: (NOTE THE WIKIPEDIA FUNDRAISER IS IN PROGRESS, IT IS WORTH YOUR TIME TO PARTICIPATE)
Shaking beef or bo luc lac (Vietnamese: bò lúc lắc, French: bœuf lôc lac) is a Vietnamese dish that consists of beef that has been cut into small cubes, marinated with soy sauce, fish sauce and oyster sauce, then sauteed in a wok with red onion and pepper before being served on a bed of fresh lettuce with slices of tomato and cucumber. Prior to French colonization, beef was considered a luxury ingredient in Vietnam, as cows were rarely slaughtered for food and were kept as working animals to be used for labor instead. This dish was, therefore, mostly reserved for formal events, such as wedding banquets and anniversaries, although now it has become a common food.
Chilie Crisp Steak Bites
Ingredients
- 1 oz Jalapeno Washed, Seeded Sub for Dried Chilies
- 1/4 cup Peanuts Honey Roasted, Chopped
- 1 tsp Cumin seed crushed
- 1/2 tsp Szechuan peppercorns crushed
- 1/4 tsp Black Pepper Coarse grind / fien crack
- 1/2 cup Shallots sliced wafer thin
- 1/4 cup Garlic sliced wafer thin
- 2 tsp Kosher Salt
- 1 1/2 lb Sirloin Steak Cut to 1" cubes
- 1 cup Peanut oil
- 1 tbsp Olive Oil
- 1 tbsp Butter
- 1/4 cup Ginger Peeled sliced wafer thin
- Soy Sauce To taste
- Worchestersire Sauce To taste
Instructions
Chili Crisp Sauce
- Transfer chiles to a food processor or a spice grinder; process until finely chopped
- Stir together chiles, peanuts, salt, cumin, Szechuan peppercorns, black pepper, and star anise in a large heatproof bowl; place a fine wire-mesh strainer over bowl.
- Heat oil in a medium saucepan over medium-high until shimmering. Add shallots, garlic, and ginger; cook, stirring often, until golden and crisp, 5 to 6 minutes.
- Immediately pour mixture through strainer set over bowl with chiles.
- Spread strained solids on paper towels to drain. Let cool 30 minutes; stir into chile-oil mixture in bowl.
- OPTIONAL BUT SUGGESTED: Allow to age for at least 4 hours or better overnight.
Steak
- Heat the olive oil in a large pan over high heat. Season the steak with salt and pepper to taste.
- Place the steak in the pan in a single layer; you may have to work in batches depending on the size of your pan. I'll hit this with a few dashes of soy and Worcestershire to bump the flavor
- Cook for 3-4 minutes, stirring occasionally, until golden brown. Repeat with remaining meat if needed.
- Remove and discard star anise from chile crisp. Add 1/4 cup chile crisp to steak; toss to coat. Add additional chile crisp, soy and or Worcestershire to taste.
- Serve warm with food picks. Garnish with thin sliced scallions and chilies
Notes
Nutrition
Filed
under: American, Asian, General, Global, Pub Food, Quick, Sauce, Sautee, Stir-Fry
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