Beef Rough Flank Food

CANTONESE INSTANT POT BRAISED BEEF WITH RADISH

Steps:

• Fill your wok with cold water, and add the beef. Place over high heat, bring to a boil, and cook the beef for 1 minute to remove any impurities. Use a slotted spoon to remove the beef to a colander, and rinse. Set aside.
• Heat 2 tablespoons vegetable oil in your Instant Pot on the saute setting. Add the ginger slices, and cook for 2-3 minutes, until fragrant and slightly crisped at the edges.
• Add the blanched beef, Shaoxing wine, light soy sauce, dark soy sauce, oyster sauce, 3 star anise, 5 cloves, 3 bay leaves, and 1 tablespoon sugar.
• Seal the Instant Pot, make sure the valve is set to "sealing," and turn on the meat/stew for 45 minutes. The float valve on the top of the Instant Pot will raise when under pressure.
• Once finished, allow the Instant Pot to release pressure naturally. Once the Instant Pot is safe to open (pressure is fully released when the float valve has dropped back into the lid), open it and add the radish chunks. Stir to combine with the beef.
• Replace the lid, seal the Instant Pot, move the valve back to the sealing position, and put it back on manual high pressure for 10 minutes. Once done, allow the pressure to release again using Quick Pressure Release this time (be careful moving the valve, as the steam released will be very hot. Use an oven mitt!).
• Open the pot when safe. Turn on the Saute setting and bring the stew to a simmer. Mix together chicken stock or water and cornstarch into a slurry and stir into the stew to thicken. Simmer for 2 minutes, season with salt to taste, and stir in the scallions.
• Serve with rice!

MARINATED FLANK STEAK

Steps:

• In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a shallow glass dish. Pour marinade over the steak, turning meat to coat thoroughly. Cover, and refrigerate for 6 hours.
• Preheat grill for medium-high heat.
• Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness.

BEEF FLANK AND GINGER SIMMERED IN CARAMEL SAUCE

Steps:

• To form the rolls, first look at the beef closely to figure out how best to cut four 1/2-pound pieces. In general, it is easier to manage pieces 1/2 to 3/4 inch thick and about 5 inches long. If the meat is a single thick piece, use your knife to separate it into 2 pieces, cutting along one of the layers of tough membranes, before dividing again to arrive at 4 pieces. If the meat is in more than 1 piece, the thickness is determined for you.
• After cutting the meat, pat each piece dry again with paper towels to make it easier to handle. Roll 1 piece with the grain so that the tough membrane forms the outside of the roll. Use kitchen string to secure the roll at regular intervals along its length. Repeat with the remaining pieces.
• Select a saucepan in which the rolls will fit snugly in a single layer. Arrange half the ginger coins flat on the bottom. Put the rolls on top. Scatter the remaining ginger coins over the rolls and pour in the fish sauce. Bring to a simmer over medium heat. Cover and cook for 5 minutes to develop the flavors.
• Uncover, add the caramel sauce and water to cover, and bring to a boil over medium-high heat. Use a spoon to skim and discard any scum that rises to the surface, then cover, lower the heat to a simmer, and cook for 1 hour. Uncover and continue to cook, adjusting the heat as needed to maintain a simmer, for 1 hour longer, or until the beef is tender. To test for doneness, press your finger against the meat; it should give but feel firm, like the flesh at the base of your thumb. (If making the dish in advance, remove from the heat at this point, let cool, then cover and refrigerate overnight. Remove as much of the fat congealed on top as desired before reheating and continuing.)
• Transfer the rolls to a plate and set aside to cool until warm and firm, which will make them much easier to slice. Return the sauce to a boil and reduce to about 3/4 cup reddish brown liquid. Skim off some of the fat from the surface (if you haven't refrigerated the dish overnight and skimmed it already) and then taste the sauce to make sure it has a good deep flavor. If it isn't flavorful enough, continue to reduce it. If it is too strong, lighten it with a splash of water.
• To serve, snip and remove the string from each roll. Slice the rolls into 1/8- to 1/4-inch-thick spirals and arrange on 2 warmed plates. (Because the meat isn't hot when served, warming the plates is important.) Reheat the sauce, if necessary, and then spoon it over the meat. Put the ginger coins in a small separate dish for anyone who wants a sharp, spicy bite. Before serving, check the beef to make sure it is warm. If necessary, pop the plates into a microwave oven to reheat. Serve immediately.