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Pupu platter and peppersteak
Comments
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incredible looking food you got there
fukahwee maineyou can lead a fish to water but you can not make him drink it -
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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.
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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
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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__________________________________________Dripping Springs, Texas.Just west of Austintatious
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Village Idiot said: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
LRG BGE
Columbia, SC
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Tailwind said:That would be the only thing I would think out of the menu that would perhaps be on my skill level!
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.
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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.Just west of Austintatious -
Man I am getting really hungry. Thanks for the recipe! I can't wait to cook it.
LRG BGE
Columbia, SC
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I love you man.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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@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.Just west of Austintatious
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@village idiot Thanks for the advice and for sharing the love!
LRG BGE
Columbia, SC
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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 !
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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 2013A 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.Just west of Austintatious -
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.
Knoxville, TN
Nibble Me This -
@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.Just west of Austintatious
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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!SBGE December 2012 • XLBGE December 2013 • Yoder YS640 JulyLocation: Jasper, Georgia
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