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Pupu platter and peppersteak

Village IdiotVillage Idiot Posts: 6,947
edited October 2013 in EggHead Forum
I wanted to make a special meal for my niece and grandnieces.  Over the last few days, I made egg rolls, shrimp toast, wontons, and crab rangoon, then froze them.  For the meal, I thawed them out for frying.  Also, I sous vide spare ribs for 48 hours at 165.  Prior to serving, I broiled the ribs, basting with Chinese BBQ sauce.  I would have finished them on the Egg, but it was busy at the time.

On the egg, I made shrimp fried rice and peppersteak.

Here are the results.  Everything was homemade, including all of the sauces.
Note: on the top of the peppersteak is a fun trick I learned on the internet.  Slice the green parts of green onions to very thin slivers.  Then, put them in a bowl of ice water.  They will curl up for a great garnish.

Not pictured is the shrimp fried rice and wonton soup.

Pupu platter with sweet and sour sauce
image

Peppersteak
image
__________________________________________

Dripping Springs, Texas.
Gateway to the Hill Country

Comments

  • MrossMross Posts: 263
    Outstanding looking food and pictures!
    Duncan, SC
  • RACRAC Posts: 1,147
    Awesome. Just awesome ^:)^

    Ricky

    Spring, TX

  • TUTTLE871TUTTLE871 Posts: 1,306
    edited October 2013
    Oh my!!

     I am calculating my drive time right now from Dallas to your front door. ^:)^

    "Hold my beer and watch this S##T!"

    LARGE BGE DALLAS TX.

  • You had me at "egg roll". Exquisite VI!

    ........................................................................................

    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

  • Good lord man!  That looks restaurant quality.  I'm sure it was outstanding!  I love Asian food!  I would love the recipe if you wouldn't mind sharing your knowledge

    LRG BGE

    Columbia, SC

  • Tailwind said:
    Good lord man!  That looks restaurant quality.  I'm sure it was outstanding!  I love Asian food!  I would love the recipe if you wouldn't mind sharing your knowledge
    Thanks.  Which recipe(s) were you interested in?
    __________________________________________

    Dripping Springs, Texas.
    Gateway to the Hill Country

  • Tailwind said:
    Good lord man!  That looks restaurant quality.  I'm sure it was outstanding!  I love Asian food!  I would love the recipe if you wouldn't mind sharing your knowledge
    Thanks.  Which recipe(s) were you interested in?
    Pepper steak would be greatly appreciated my man!  Looks amazing.  That would be the only thing I would think out of the menu that would perhaps be on my skill level!

    LRG BGE

    Columbia, SC

  • Tailwind said:

    That would be the only thing I would think out of the menu that would perhaps be on my skill level!
    I doubt that.

    I'm not sure, but I think I got the recipe from The Pioneer Woman's website.  But then, when I went back later to reference it, it was gone.

    --------------------------------------------------------------------------------

    Ingredients:

    1 1/2 pounds Flank steak, Very thin sliced

    1/2 cup Soy Sauce, Low sodium

    3 tablespoons Shao Hsing rice wine

    2 tablespoons Brown sugar, packed

    2 tablespoons Cornstarch

    1 tablespoon Ginger, minced

    2 cloves Garlic, minced

    1 teaspoon Red Chile paste, or few dashes red chile oil

    2 tablespoons Oil  , peanut

    1 medium Onion , yellow, sliced

    2 Red Bell Pepper, cored and sliced into rings

    1 tablespoon Jalapeno , diced

    Red pepper flakes, for sprinkling (optional)

    Cilantro


    Directions:

    1. Mix together soy sauce, sherry, brown sugar, cornstarch, ginger, garlic, and chili paste (or chili oil.) Place sliced beef in the mixture and toss to coat. Set aside.

    2. Heat 1 tablespoon oil in a large skillet over medium-high to high heat. When it is very hot, throw in the onions and cook for less than a minute. Remove to a separate plate.

    3. Return skillet to flame, allow to reheat, and add bell peppers (and hot pepper/jalapeno if using.) Cook for a minute, tossing, until peppers have brown/black bits but are still firm. Remove to a plate.

    4. Return skillet to heat and allow to get hot. Add the remaining tablespoon of oil to the skillet. Add 1/3 of the meat mixture, evenly distributing over the surface of the skillet. Allow to sit for 20 to 30 seconds, then turn with tongs. Cook for another 30 seconds, then remove to a separate plate. Repeat with remaining meat until all brown.

    5. Reduce heat to low. Add all meat, onions, and peppers to the skillet and toss to combine.

    6. Pour in remaining sauce (the sauce the meat marinated in*) and stir. Allow to simmer on low for a few minutes. Sauce will slowly thicken. 

    __________________________________________

    Dripping Springs, Texas.
    Gateway to the Hill Country

  • Man I am getting really hungry.  Thanks for the recipe!  I can't wait to cook it.

    LRG BGE

    Columbia, SC

  • MickeyMickey Posts: 13,689
    I love you man.
    Salado TX Egg Family: 2 Large and a very well used Mini.... 5th Salado EggFest is March 14, 2015

  • Chris_WangChris_Wang Posts: 1,252
    Grand slam

    Ball Ground, GA

    ATL Sports Homer

     

  • @Tailwind I forgot to mention.  Usually, I make two batches of the sauce.  I use one for cooking, and one to pour over the peppersteak after it's on the plate.  I'm a "sauce guy", and this sauce is tasty.  I didn't do it last night because we had company and I had a lot of things going on.
    __________________________________________

    Dripping Springs, Texas.
    Gateway to the Hill Country

  • @village idiot Thanks for the advice and for sharing the love!

    LRG BGE

    Columbia, SC

  • GrannyX4GrannyX4 Posts: 1,261
    edited October 2013
    All that and still snapped a picture! Looks great....thanks for sharing. ;;)
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
  • calikingcaliking Posts: 5,239
    Beautiful!

    Thanks for the recipe. Can I bother for the recipe for the sauce on the platter too? I have your fried rice recipe filed away, it's high time I tried it.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • Cal,
    In every single case so far, I have found making your own sauce is 10 times better than any store bought sauce you can buy.  This is sweet and sour sauce.

    Ingredients:

    5 tablespoons Sugar

    1/2 teaspoon Salt

    4 tablespoons Vinegar, Distilled, white

    3 tablespoons Light Soy Sauce

    2 tablespoons Shao Hsing rice wine

    3 tablespoons Ketchup

    2 tablespoons Peanut Oil

    1 large clove Garlic, Peeled & lightly crushed

    1 tablespoon Cornstarch, dissolved in 3 tablespoons water

    1 tablespoon Sesame Oil

    1/2 cup Water

    1 tablespoon Honey, (optional)

    Directions:

    1. Combine the sugar, salt, vinegar, soy, sherry, and ketchup in a bowl and stir until sugar is dissolved.  In a separate small bowl, combine the cornstarch/water mixture with the sesame oil and set aside.

    2. Heat the peanut or vegetable oil in a medium saucepan set over moderate heat until hot.  Add in the garlic and stir, pressing on the clove until aromatic and lightly browned.

    3. Pour in the sauce slowly and stir with the back of a wooden spoon until the liquid comes to a boil.  Turn the heat down to low and add in the cornstarch mixture, stirring until sauce begins to thicken.  Add in the water slowly, stirring until the sauce is smooth and bubbly.  

    4. Turn off the heat and set aside to cool.  The sauce can be made in advance as it holds well in the refrigerator for many days and can be frozen for weeks without losing flavor.


    __________________________________________

    Dripping Springs, Texas.
    Gateway to the Hill Country

  • NibbleMeThisNibbleMeThis Posts: 2,227
    Superb meal!  pupu platters were a favorite of mine growing up but I think that was because I liked playing with the fire for the pot in the middle of the tray. 

    I need to try sous vide on ribs again.  I only tried once and we didn't like the texture but we used the shortest recommended time.  I need to go long like you did on the ribs. 
  • @NibbleMeThis Sous videing the ribs is something I'm going to play with.  Cooking it at 165 for 48 hours made it "fall off the bone" tender, which is normally a great thing.  However, the Chinese ribs are finger food, and I don't think you want the quite that tender.  Luckily, broiling them and basting with sauce seemed to firm them up a bit.

    My niece said they were the best Chinese ribs she has ever eaten.
    __________________________________________

    Dripping Springs, Texas.
    Gateway to the Hill Country

  • jtippersjtippers Posts: 507
    Amazing job... My sous vide equipment should be here on Saturday. I can't wait to play with it. Also, thanks for posting the sauce recipes. I'm a sauce guy to and those sound great!
    LBGE April 2011 • SBGE December 2012 •  XLBGE December 2013
    Location: Jasper, Georgia
  • Superb cook.  
    Eggin in SW "Keep it Weird" TX
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