Grilled Szechuan Steak And Bok Choy Wraps With Spicy Peanut Mayonnaise New Dynamic Beef Dishes Food

CRAZY SZECHUAN BEEF AND MESSY CORN WITH SHISHITO

Steps:

• For the steak and marinade: Place steak in freezer for a few minutes to firm up a bit, then thinly slice on a bias against the grain.
• In a shallow dish, stir up marinade and spices: cornstarch, rice wine vinegar, soy sauce, cumin, Szechuan pepper and ground turmeric if using. Add meat and coat, then let stand 10 to 15 minutes.
• For the vegetables and sauce: Peel ginger and turmeric if using and grate or mince. Chop or grate garlic. In a small bowl, whisk up sauce: ginger, garlic, turmeric, soy, Shaoxing rice wine or sherry, sweet chile sauce, chile garlic sauce or sriracha and sesame oil. Place about the cornstarch in smaller bowl or ramekin.
• Peel and chop carrot into thin matchsticks. Quarter pepper lengthwise, remove seeds and thinly slice across. Cut the scallions 1 inch on bias.
• Heat a large cast-iron or nonstick pan over high heat with peanut oil, 2 turns of the pan. Cook beef in 2 batches if necessary to crisp, about 3 minutes each. Add another turn of pan of oil and stir-fry the carrot, peppers and Asian chiles, if using, and toss for a minute. Add sauce to the pan. Add a splash of water to cornstarch and add to sauce to thicken. Add beef and toss, then add half the scallions. Transfer to bowl and top with remaining scallions and sesame seeds, if using. Serve with Messy Corn and Shishito Peppers.
• Shuck the corn unless you bought it prepped by produce department. Cut the corn on the cob into 2-inch chunks.
• Heat a large nonstick or cast-iron skillet over high heat with peanut oil, 2 turns of the pan, add corn and peppers and blister and brown, 5 to 6 minutes. Reduce heat a bit and add garlic, ginger, chile sauce, soy sauce, vinegar, sesame oil and scallions. Toss another minute, transfer to platter and top with cilantro.

GRILLED SZECHUAN STEAK AND BOK CHOY WRAPS WITH SPICY PEANUT MAYONNAISE (NEW DYNAMIC BEEF DISHES)

Steps:

• Combine marinade ingredients in small bowl. Cover and refrigerate 1 tablespoon for the bok choy. Place beef steak and remaining marinade in a food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight.
• Preheat charcoal grill to medium heat.
• Remove steak from marinade; discard marinade. Place steak on grid over medium, ash- covered coals. Grill, uncovered, 8 to 9 minutes for medium-rare doneness, turning occasionally. Do not overcook. Brush bok choy with reserved 1 tablespoon marinade. Grill bok choy, uncovered, over medium, ash-covered coals 4 to 5 minutes or until tender and lightly browned, turning once.
• Meanwhile combine Spicy Peanut Mayonnaise ingredients in medium bowl; mix well.
• Carve steak into thin slices. Cut each bok choy half lengthwise in half again, forming quarters. Cut core from each quarter. Spread mayonnaise mixture evenly on spinach wraps. Divide steak slices and bok choy among wraps. Roll up tightly.

GRILLED SESAME BOK CHOY

Steps:

• Halve and rinse 1 pound baby bok choy. Microwave, covered, until crisp-tender, about 4 minutes. Whisk 2 tablespoons peanut oil, 1 tablespoon each honey and rice vinegar and 2 teaspoons each Sriracha and toasted sesame oil. Drain the bok choy; toss with the dressing. Grill, turning, until charred, about 4 minutes. Drizzle with any remaining dressing and sprinkle with toasted sesame seeds.

GRILLED SZECHUAN STEAK & BOK CHOY WRAPS WITH SPICY PEANUT MAYONNAISE

Steps:

• Combine marinade ingredients in small bowl. Cover and refrigerate 1 tablespoon for bok choy. Place beef steak and remaining marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight.
• Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered,10 to11 minutes (over medium heat on preheated gas grill, times remain the same)for medium rare (145°F) doneness, turning occasionally. (Do not overcook.) Brush bok choy with reserved 1 tablespoon marinade. Grill bok choy, uncovered, 4 to 5 minutes or until tender and lightly browned, turning once.
• Meanwhile, combine Spicy Peanut Mayonnaise ingredients in medium bowl; mix well.
• Carve steak into thin slices. Cut each bok choy half lengthwise in half again, forming quarters. Cut core from each quarter. Spread mayonnaise mixture evenly on spinach wraps. Divide steak slices and bok choy among wraps. Roll up tightly.

SZECHUAN BOK CHOY

Steps:

• In a wok, stir-fry bok choy in oil for 3 minutes. Add ginger and 1/4 tsp of salt; stir-fry 2 minutes more.
• Add paste and hoisin sauce; stir-fry 1 minute more.