Sizzling Chinese Barbecue Meat Recipe
Ready for a mouth-watering, Asian-inspired explosion of flavors? This dish is sure to set your taste buds ablaze with its zesty, lip-smacking taste. Serve this spicy delight with a side of warm white rice to balance the heat. But remember, hot rice may aggravate the spiciness, so opt for a cooler variety!
Yield: 4 servings (capable of feeding 6 with smaller portions)Difficulty: MediumPreparation Time: Approximately 2 hours 20 minutes (minimum)Active Time: 20 minutes
Ingredients (9)
- 1/2 cup soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons brown sugar
- 3 cloves of garlic (pressed)
- 1/2 medium onion (finely chopped)
- 1 teaspoon red pepper flakes ( upgrade for an extra kick!)
- 2 tablespoons sesame seeds
- 1 small carrot ( chopped )
- Freshly ground black pepper
Preparation Instructions:
- Mix all ingredients except the steak in a large bowl.
- Thoroughly coat the steak with the marinade by hand, ensuring an even coating.
- Let the steak marinate in the fridge, covered, for 2 hours to overnight.
- Stir-fry the marinated steak in a wok over medium-high heat until cooked to your desired level.
- Serve the steak in an Asian bowl alongside warm white rice.
- Savor this delectable, fiery treat!
Optional Insights: This dish may remind you of Dan Dan Noodles, a popular Sichuan street food. To prepare authentic Dan Dan Noodles, follow the detailed recipe below:
Dan Dan Noodles Recipe
Preparation Time: Approximately 45 minutes
Serving Size: 4 servings
Ingredients:
- For the Pork:
- 500g Pork Mince
- 2 tablespoons Dark Soy Sauce
- 1 teaspoon Shaoxing Cooking Wine
- 1 teaspoon Cane Sugar
- Pinch of Salt
- Few dashes of Sesame Oil
- 1 teaspoon Cornstarch
- 2 cloves Garlic, minced
- 1-inch Ginger, grated
- 1-2 teaspoons Sichuan Fermented Mustard Green (sui cai), chopped
- For the Sauce:
- 2 tablespoons Regular Soy Sauce
- 3 tablespoons Dark Soy Sauce (or additional regular soy sauce if dark is not available)
- 1 tablespoon Chinese Black Vinegar
- 1-1.5 tablespoons Sugar
- 1/4 to 1/2 teaspoon MSG (optional)
- 2 tablespoons Tahini or Sesame Paste
- 1 teaspoon Ground Sichuan Peppercorns
- Water for dissolving sugar
- For Garnish:
- Green Onions, chopped
Instructions:
- Prepare the Pork:
- Mix pork mince with dark soy sauce, cooking wine, cane sugar, salt, sesame oil, and cornstarch. Set aside.
- In a pan over medium-high heat, add a touch of oil and fry the marinated pork with garlic and ginger until browned. Stir in Sui Cai (fermented mustard green) and set aside.
- Make the Sauce Base:
- Toast ground Sichuan peppercorns in a dry pan for about 30 seconds.
- Add soy sauces, black vinegar, and sugar to the pan. Heat gently and dissolve the sugar.
- Stir in tahini and any additional sauces (MSG if using).
- Assemble the Dish:
- Cook noodles according to package instructions.
- Place noodles in a bowl, top with pork mixture, and spoon the sauce over it. Garnish with chopped green onions.
- Serve immediately and mix everything together in the bowl.
This appetizing recipe infuses spicy and savory flavors while presenting a rich, nutty sauce, making it an excellent option for those craving a classic street food dish.
- Incorporate this zesty Asian-inspired dish with a side of warm white rice to create a cultural fusion of foods that brings an explosion of flavors.
- To add authenticity to the meal, consider serving the steak with a separate bowl of Dan Dan Noodles, a popular Sichuan street food, for a dual cultural experience.
- For those who appreciate a uniquely spicy culinary adventure, you may opt for the Dan Dan Noodles recipe for an extra kick, offering a blend of balanced spiciness and rich flavors to truly enjoy.
