The trick is to smoke the meat and not make the meat smoke

SESAME BEEF

  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: Click HERE to jump to additional Info about this recipe.

NOTE:
USE LANDSCAPE MODE ON YOUR MOBILE DEVICE TO BEST VIEW THIS PAGE.

Info
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.
Recipe Source:
Alt image
Webers Art of the Grill
The Food & Cooking of Sichuan & West China
Sesame Beef - Page 101
Grill:
Alt image
Big Green Egg

Direct Grilled:

Using the Big Green Egg Kamado Cooker.
Gear:
  • CGS Wok Spider
  • 16" Hand Hammered Wok
  • Wok Chuan (Spatula)
  • Wicked Good Weekend Warrior Lump Charcoal