Chinese Beef with Brown Sauce: Ye-Ye Edition
Dad apparently cooks almost everything with ginger, scallions, and garlic ... and I love it. This brown sauce beef is one of the regulars in rotation.
- scallion - 1 whole
- garlic - 3 cloves
- ginger - 1 finger (adult male thumb-size)
- blade steak - 3 pounds
- red wine - 3 tablespoons
- soy sauce - splash
- sugar - 0.5 teaspoons
- hot chili sauce - 3 tablespoons
- vegetable oil - 3 tablespoons
- Remove scallion (G)root and discard.
- Cut green part of scallion into one-inch segments and set aside.
- Quarter white part of scallion length-wise and cut into one-inch segments and add to medium-sized bowl.
- (I am Groot.)
- Wash ginger.
- Thinly slice finger of ginger and add to white part of scallion.
- Peel and chop garlic; add to bowl.
- Trim fat off of blade steaks.
- Cut each steak into four equal slices ACROSS the fat grain.
- Heat vegetable oil on medium heat in a 3-quart pot.
- (I AM Groot!)
- Add ingredients of medium bowl and sauté until scallions start to separate into layers.
- Add steak to pot and switch to high heat.
- Stir until all steak surface is browned.
- Add a splash of soy sauce; you can always add more to taste later.
- Stir in sugar, red wine, and hot chili sauce.
- (I am GROOT!)
- Cover and reduce to low heat for approximately two hours.
- Stir every ten minutes and add a little bit of water as necessary.
- When you can easily penetrate the steak with a chopstick, it's almost done!
- Stir in the green part of the scallion, let it sit for a couple of minutes, and THEN you're done.
- Serve over rice.
- (I AM GROOT!)
- “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.