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China Grill's Szechuan Beef




Source of Recipe


AM Live


List of Ingredients




Szechuan mix

* 1 lb sliced shallots
* 2 oz chopped ginger
* 2 oz chopped garlic
* 2 oz chopped cilantro
* 1 tbl crushed red pepper

Combine all ingredients. Refrigerate

Szechuan sauce

* 2 cups sweet sake
* 1/2 cup soy sauce

Method:

Sweat szechuan mix for 4-5 minutes on medium heat. Deglaze pan with sweet sake. Add remaining sake and soy sauce and cook for 10-12 minutes

Chinese mustard vinaigrette

* 3 egg yolks
* 1 oz dry mustard powder
* 2 oz dijon mustard
* 3 oz rice wine vinegar
* 9 oz soy bean oil
* salt and japanese pepper to taste
* 1/2 bushel sliced scallions

Recipe



Using a blender, blend egg yolks, add mustard powder, dijon mustard, and scallions-blend for 1-2 minutes. Add rice wine vinegar and blend for 1-2 more minutes. Slowly add soy bean oil to emulsify. Add salt & japanese pepper to taste (a little at a time!!), refrigerate

Sundried tomato vinaigrette

* 3 egg yolks
* 3 oz rice wine vinegar
* 9 oz soy bean oil
* 3 oz sundried tomatoes
* salt & japanese pepper to taste

Method:

Using a blender, blend egg yolks. Add rice wine vinegar and sundried tomatoes. When blended well, slowly add soy bean oil to emulsify. Add salt and japanese pepper to taste. Strain through china cap, refrigerate.

Szechuan beef

* 2 -9 oz dry-aged strip sirloin
* 1 pinch black sesame seeds
* 1 branch cilantro
* 1/4" thick sliced, grilled red onion, zucchini, yellow squash, red pepper, japanese eggplant
* 8 oz matchstick potatoes

Method:

Grill 2 9 oz dry-aged strip sirloin to preference (medium rare in our restaurant). Let rest for 3-5 minutes then slice to 1/8" or as thin as possible. Set plate with the sliced grilled vegetables and a "haystack" of matchstick potatoes. Fan sliced sirloin on plate leaning against the potatoes and somewhat upright, pour szechuan sauce over meat Drizzle sun dried tomato vinaigrette and chinese mustard vinaigrette over potatoes. Garnish with black sesame seeds and cilantro.