• “Ye-Ye” is Mandarin Chinese for “paternal grandfather.” This is my dad’s recipe, but I refer to him as Ye-Ye with my kids as much as I call him dad at this point.
  • You can serve this with red pepper flakes, raw chopped scallions, and raw chopped garlic sprinkled over the top, if you so desire.
  • Blade steak is relatively cost efficient; don’t get put off by the marbling and connective tissue. It all breaks down when you cook it and the meat ends up SUPER tender.
  • You have all kinds of options for the chili sauce. You could go with something by Lao Gan Ma (if you’re NOT allergic to peanuts), Sriracha, or something else entirely. You can even mix and match.
  • For the wine, I used a $10 bottle of Pinot Noir that I picked up at Costco.
  • My dad doesn’t ever follow recipes, he doesn’t measure, and I’m pretty sure it’s different every single time. But that’s okay, because it’s always awesome.
  • Yes, I might be looking forward to Guardians of the Galaxy, Vol. 2.

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