Chinese Marinated Steak Food

CHINESE MARINADE

Steps:

• Finely grate the ginger, collect it up into a ball and squeeze out the juice into a bowl.
• Stir in the other ingredients and use as required.

CHAR SIU (CHINESE BBQ PORK)

Steps:

• Cut pork with the grain into strips 1 1/2- to 2-inches long; put into a large resealable plastic bag.
• Stir soy sauce, honey, ketchup, brown sugar, rice wine, hoisin sauce, red food coloring or red bean curd (see Cook's Note), and Chinese five-spice powder together in a saucepan over medium-low heat. Cook and stir until just combined and slightly warm, 2 to 3 minutes. Pour the marinade into the bag with the pork, squeeze air from the bag, and seal. Turn bag a few times to coat all pork pieces in marinade.
• Marinate pork in refrigerator, 2 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove pork from marinade and shake to remove excess liquid. Discard remaining marinade.
• Cook pork on preheated grill for 20 minutes. Put a small container of water onto the grill and continue cooking, turning the pork regularly, until cooked through, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

CHINESE PEPPER STEAK

Steps:

• Slice the steak into 1/2-inch thick slices across the grain.
• Whisk together soy sauce, sugar, cornstarch, and ginger in a bowl until the sugar has dissolved and the mixture is smooth. Place the steak slices into the marinade, and stir until well-coated.
• Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat, and place 1/3 of the steak strips into the hot oil. Cook and stir until the beef is well-browned, about 3 minutes, and remove the beef from the wok to a bowl. Repeat twice more, with the remaining beef, and set the cooked beef aside.
• Return all the cooked beef to the hot wok, and stir in the onion. Toss the beef and onion together until the onion begins to soften, about 2 minutes, then stir in the green pepper. Cook and stir the mixture until the pepper has turned bright green and started to become tender, about 2 minutes, then add the tomatoes, stir everything together, and serve.

CHINESE MARINATED STEAK

Steps:

• Combine oil, soy sauce, maple syrup, vinegar, ginger and garlic.
• Trim the external fat from the beef and cut into slices 3/4 inch thick. Marinate beef in mixture until it is time to cook it.
• Remove steaks from marinade and reserve the marinade. Prepare stove-top grill or preheat broiler.
• Grill or broil beef about 5 minutes, turning once or twice and brushing with marinade each time.

CHINESE PORK MARINADE

Steps:

• Combine all ingredients, except pork, in a bowl and mix well.
• Coat pork in mixture. I store mine in quart sized zipper bags, 2-3 chops per bag.
• Let pork marinade in refrigerator for a minimum of 1 hour. I marinate for 24 hours.
• Cook outdoors on grill until done. On my grill that's 4-5 minutes per side.
• They also cook well indoors on a contact type grill. I generally cook for 5-6 minutes indoors.
• Pork filled bags may be frozen with marinade and thawed to cook later.
• **Note - Marinating time is not included in my "time to Make".

CHINESE FLANK STEAK

Steps:

• Slice steak thinly on the bias (this will be easier if you freeze the steak for 20-30 minutes first). Combine in a bowl with soy sauce, Worcestershire sauce and hot sauce. Let stand 10-15 minute.
• Heat oil in heavy skillet. Add beef and stir-fry quickly until meat loses its pink color. Remove from pan to a clean plate and set aside.
• Add onion, green pepper and garlic to fat remaining in skillet. Sauté until soft. Add mushrooms with their liquid.
• Stir cornstarch into a little bit of the beef broth until smooth. Add the slurry with the rest of the broth to the vegetables. Bring to a boil and cook 3 minutes. Return meat to pan and cook until hot all the way through.

CHINESE FLANK STEAK

Steps:

• Preheat the broiler if using, and cover the pan with aluminum foil.
• Mince garlic; grate ginger, and combine with soy, maple syrup and vinegar in a large bowl.
• Wash the flank steak, dry and cut into strips half an inch wide on the diagonal. Add to the marinade, turn to coat and let it sit for 10 minutes.
• Prepare stove-top grill if using. Grill or broil the meat about five minutes total, turning once and brushing with marinade.

ASIAN MARINATED FLANK STEAK

Steps:

• Place all ingredients except for steak in a gallon size zip top bag, and mix well to combine.
• Add steak to bag, remove all of the air, and seal.
• Marinate for up to 24 hours, turning bag occasionally.
• Remove meat from marinade, and grill or broil to desired degree of doneness.
• Thinly slice steak against the grain and serve.
• To OAMC, freeze bag for up to 6 months, and pull from freezer at least 24 hours before using.
• You can substitute (or add) garlic for the ginger. If you like it spicy, add more chili flakes!

TENDERIZING BEEF FOR CHINESE COOKING

Steps:

• Mix everything together and marinade for at least 30 minutes.
• Use in your favorite recipe calling for sliced beef.