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landarc
11-12-2010, 10:52 PM
I was inspired by Smokejumper and Smokin' Aussies venture to a fancy Cantonese restaurant in Australia and saw an old favorite that inspired me. Amongst the incredible foods that they had the chance to eat was an old classic, a treat from my youth that we do not see here much, Steak Kau is how I knew it. Traditionally made with beef tenderloin cubes in a green onion and hoisin based sauce. This was a standby of the banquets of my youth, where Cantonese food was the standard of Oakland and San Francisco Chinatown foods. I was inspired to take a second look at this dish with a little live fire thrown in.

First, I decided that beef tenderloin was a little out of my league budget wise, so I went with flat iron roast, which is a remarkably tender cut of beef. It is now finding favor in many restaurants as a more budget friendly cut of beef that closely mimics tenderloin in texture, while being a little more beefy in flavor. I rubbed it with a dusting of Salt-free Dizzy Pig rub and then a second coating of my Top Rub. This was put on the kettle at a temperature of 300F with a chunk or two of peach. I let this go for an hour or so, just to get some smoke on and get the temperature up to 120F internal or so. Then onto the flames to get a little color and some of that good old fire onto the meat.
http://i166.photobucket.com/albums/u105/landarc/PB120356.jpg?t=1289619974
http://i166.photobucket.com/albums/u105/landarc/PB120357.jpg?t=1289619971
This was allowed to run over direct flames until done to about 130F, I chose to keep the fire as hot as possible to get the color and a little char while not over-doing the meat. I wanted it rare, as my intent was to cook it again once it rested and was cubed. I may have gone a little too long, but, the flat iron steak cut lived up to it's reputation for being tender. And there it is, resting in my old BBQ pan.
http://i166.photobucket.com/albums/u105/landarc/PB120359.jpg?t=1289619969
I allowed the meat to rest for over an hour to make it possible for me to cube it into the size I needed for the end product. I also made a sauce which combined elements of seafood, fruit, hoisin and pepper which I hoped would suffice for my lack of XO sauce. Traditionally an XO sauce has dried shrimp and scallops, neither of which I had, but I did have some frozen shrimp shells and a few fresh prawns. What? You don't keep frozen shrimp shells in your freezer? I added the drippings from the meat to the sauce as well. Veggies were prepared as well, green onions, young ginger, garlic and shiitake mushrooms all cut to size and separated for throwing into wok at correct time.
http://i166.photobucket.com/albums/u105/landarc/PB120362.jpg?t=1289619967
A quick tossing in a hot wok, fresh shiitake first, then the young ginger, white part of the green onions, then the garlic. I then added the steak cubes to the wok, tossed to heat and added the green part of the green onions and immediately added the sauce. This was cooked long enough to set the sauce and then plated.http://i166.photobucket.com/albums/u105/landarc/PB120365.jpg?t=1289619978
This sauce really worked great in this dish.

X-faux Sauce:
1/4 cup shrimp shell and prawn broth
2 tablespoons Hoisin Sauce
1 tablespoon Peach Habanero sauce
1 teaspoon Oyster Sauce
Whisk together to combine. I believe this sauce will work best cooked once with the meat and vegetables.

BBQ Grail
11-12-2010, 10:53 PM
Okay, I'll say it!

YOU ARE BACK!

Great job.

Mister Bob
11-12-2010, 10:55 PM
Awesome job, it looks absolutely delicious!

Grillman
11-12-2010, 11:00 PM
That looks really great. I wish I could Wok that way.

landarc
11-12-2010, 11:02 PM
Oh, and I learned something, ever since Phubar started posting about Jewish filet, I have been looking for reference of that cut of meat. And nada! But, Teres minor, I figured out is part of the flat iron roast. Specifically the lower part which is very tender. So, now I know when Phubar posts Jewish Filet, I know what it is.

bigabyte
11-12-2010, 11:17 PM
Farkin-A that looks amazing!:cool: Excellent!:thumb:

Cahusky
11-12-2010, 11:33 PM
that looks a whole bunch like the vietnamese dish "shaking beef". They must be related.

yelonutz
11-13-2010, 03:34 AM
I only ask to sit at your feet.

NUTZ

Kevin
11-13-2010, 07:04 AM
That is most impressive. Bravo !

Rich Parker
11-13-2010, 08:03 AM
That looks good.

bluetang
11-13-2010, 08:24 AM
Oh, and I learned something, ever since Phubar started posting about Jewish filet, I have been looking for reference of that cut of meat. And nada! But, Teres minor, I figured out is part of the flat iron roast. Specifically the lower part which is very tender. So, now I know when Phubar posts Jewish Filet, I know what it is.

Now that is first class. Dang fine looking plate! Good choice on the cut of meat, too. It is the second most tender muscle, next to the tender loin (psoas major), but I didn't know that the lower part of the flat iron(infraspinatus) was more tender than the top. Thanks for the info, every bit helps.

Gore
11-13-2010, 09:08 AM
Dang, you really make them count!

Phubar
11-13-2010, 10:27 AM
Excellent work Onii-Chan!!!

Grabnabber
11-13-2010, 10:44 AM
Excellent! Looks tasty and simple- perfect! :thumb:

Jaberwabee
11-13-2010, 11:10 AM
That sounds allot like my favorite dish at the Chinese place by my house. They have a giller Mongolian beef that is some sort of tender beef, scallions, garlic, and some sauce that I cannot reproduce. Im going to give this a try.

Odin the Dog
11-13-2010, 12:03 PM
That looks really great.

landarc
11-13-2010, 01:08 PM
that looks a whole bunch like the vietnamese dish "shaking beef". They must be related.
It is very similar, I think a great idea tends to propogate.

I only ask to sit at your feet.

NUTZ
I do drop a lot of food while I eat.

Now that is first class. Dang fine looking plate! Good choice on the cut of meat, too. It is the second most tender muscle, next to the tender loin (psoas major), but I didn't know that the lower part of the flat iron(infraspinatus) was more tender than the top. Thanks for the info, every bit helps.
That is to my judgment, not an expert opinion. I actually find I prefer the taste of the flat iron to the filet, more beefy. I did eat some cubes on the way to the wok, it is only 4 steps, but, several disappeared on the way.

And let me say, I am liking the Dizzy Pig Salt-free Dizzy Dust, it sits proud next to my other go to rub Simply Marvelous. I may never make another home made rub again.

caseydog
11-13-2010, 01:26 PM
Oh, and I learned something, ever since Phubar started posting about Jewish filet, I have been looking for reference of that cut of meat. And nada! But, Teres minor, I figured out is part of the flat iron roast. Specifically the lower part which is very tender. So, now I know when Phubar posts Jewish Filet, I know what it is.

I'll have to remember that for my Jewish friends -- well, the ones with a sense of humor.

Phubar
11-13-2010, 03:01 PM
Thanks for the clariPhying Lando and BlueTang!
You'll win Phriends with this cut grilled/smoked till 126F aprox.!
Marinade it or coat it with some steak rub.

bobaftt
11-13-2010, 04:18 PM
wow that looks tasty