The trick is to smoke the meat and not make the meat smoke
Date:January 26, 2013 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The recipe used beef fillet, plus grated ginger, chopped scallios, salt & dry sherry for the marinade plus sliced garlic, dark soy sauce, sugar, ground Sichuan peppercorns, ground cloves, sesame oil, water & sesame seeds.
The marinade was made using minced ginger, chopped scallions, salt & dry sherry.
The beef was cut into thin slicess & was tossed with the marinade.
While the beef was marinading & the Big Green Egg was warmong up, I cooked up a batch of Chinese noodles.
The Egg has been stabilized at 550 degrees, the ingredients are out at the grill & the peanut oil is pre-heating on the wok.
The garlic is being browned in some peanut oil
The beef has been added in
The other ingredients (except for the water) have been added and get mixed through.
The water has been added in & the mixture gets cooked until the liquid is reduced to fifty percent.
The stir-fry is done time to plate it.
The sesame beef has been plated & topped with some toasted sesame seeds.
The Sesame Beef gets served on a bed of Chinese noodles.
The Sesame Beef was tender but wasn't as flavorful as I expected nor did I the flavor excite me very much.
The best I can say for this particular version of Sesame Beef is it WAS better than take out. I am hoping the other recipes in the book are better.
NOTE: USE LANDSCAPE MODE ON YOUR MOBILE DEVICE TO BEST VIEW THIS PAGE.
This is a classic dish that originated in a province near Sichuan and was made from pork. But now it is associated with Sichuan and is made with beef. This is the first recipe I made from a new cookbook and I must admit to being a bit disappointed. The recipe was simple enough to make but I'd give the end results a C+. This recipe used beef fillet vs. flank steak for the other beef stir-fry recipes I've made. Although the beef was marinaded for 20 minutes, it was tender without having a whole lot of flavor. What flavor there was didn't do much for me. I would say it is better than most Chinese takeout, but isn't up to the level of the other stir-fry recipes I've made. I plan to try more recipes from this cookbook soon and I am just hoping this is a one time quirk.
The Food & Cooking of Sichuan & West China Sesame Beef - Page 101