Pei Wei Asian Diner
2709 North Elston Avenue
Chicago
(773) 687-0290
www.PeiWei.com
Read more about the restaurant:
metromix.com
Korean BBQ Beef
Serves 4
Sauce
5 oz apple juice concentrate
3 oz Aji Mirin
1 cup Sprite
5 oz amber maple syrup
1 1/2 oz sesame oil
4 oz lite soy
1 oz rice vinegar
1 Tbs oyster sauce
1 Tbs chipotle tabasco sauce
1/4 tsp black pepper, table grind
1 Tbs Korean pepper flakes
1 Tbs Korean miso paste
2 Tbs Korean pepper paste
2 Tbs KC Masterpiece Original BBQ Sauce
3 Tbs orange juice, fresh
Sauce
Place all ingredients in a mixing bowl, mix well using a whisk. Reserve
Marinated Beef
Ingredients:
2 lbs flank steak
1 oz water
1 oz lite soy sauce
1 tsp baking soda
Directions:
Slice the flank steak into thin slices about 1/4 inch think by 2 inches X 1 1/2 inch rectangles. Whisk the water, soy sauce, and baking soda together. Massage the marinade into the beef. Place in refrigerator until needed.
Dish
3 Tbs vegetable oil
1 cup carrot coins
1 bunch scallion sticks, 3 inches long, green part
1 tsp toasted sesame seeds
1 Tbs cornstarch
1 Tbs water
Directions:
Mix water and cornstarch together.
Prepare
Heat vegetable oil in a flat bottom wok until smoke appears. Place 1/2 beef in the wok and sear until starting to crisp and brown, flip each piece and sear the other side. Remove the beef reserve and cook the other half. Add the first round of beef back to the wok. Add 2 cups of the sauce and carrot coins. Once sauce comes to a boil add a tablespoon of the cornstarch slurry. Stir until sauce thickens and coats beef. Add scallion sticks and stir fry quickly before taking off the heat. Serve over hot rice, garnish with toasted sesame seeds.
How to prepare pan-Asian cuisine at home:
Get fired up and bring the heat. Using a wok is best, but you can also cook in a sauté pan. Crank up the heat and wait for the pan to get blazing hot. This intense heat will sear the outside of the ingredients and lock in the flavor, creating the intensity and texture of authentic pan-Asian cuisine.
Shop like a chef - visit an Asian market. This allows you to experiment with authentic ingredients and produce. There are a variety of delicious, inexpensive products you can try.
Start small - always mix up small amounts of the sauce before preparing the entire batch. When making the sauce, start with smaller proportions of the ingredients until you get the desired flavor and then add to the dish. Taking this trial step will save you time, effort and ingredients so that you don't prepare an entire meal with an unappealing sauce.
Keep it simple. When trying a new cooking technique or recipe for the first time, make it easier by using fewer ingredients. Until you're comfortable with the cuisine, basic is better.
Blending is best - use a combination of ingredients when preparing the sauce. When creating a new sauce from scratch, you can enhance the outcome by using a combination of ingredients from different Asian categories.
2709 North Elston Avenue
Chicago
(773) 687-0290
www.PeiWei.com
Read more about the restaurant:
metromix.com
Korean BBQ Beef
Serves 4
Sauce
5 oz apple juice concentrate
3 oz Aji Mirin
1 cup Sprite
5 oz amber maple syrup
1 1/2 oz sesame oil
4 oz lite soy
1 oz rice vinegar
1 Tbs oyster sauce
1 Tbs chipotle tabasco sauce
1/4 tsp black pepper, table grind
1 Tbs Korean pepper flakes
1 Tbs Korean miso paste
2 Tbs Korean pepper paste
2 Tbs KC Masterpiece Original BBQ Sauce
3 Tbs orange juice, fresh
Sauce
Place all ingredients in a mixing bowl, mix well using a whisk. Reserve
Marinated Beef
Ingredients:
2 lbs flank steak
1 oz water
1 oz lite soy sauce
1 tsp baking soda
Directions:
Slice the flank steak into thin slices about 1/4 inch think by 2 inches X 1 1/2 inch rectangles. Whisk the water, soy sauce, and baking soda together. Massage the marinade into the beef. Place in refrigerator until needed.
Dish
3 Tbs vegetable oil
1 cup carrot coins
1 bunch scallion sticks, 3 inches long, green part
1 tsp toasted sesame seeds
1 Tbs cornstarch
1 Tbs water
Directions:
Mix water and cornstarch together.
Prepare
Heat vegetable oil in a flat bottom wok until smoke appears. Place 1/2 beef in the wok and sear until starting to crisp and brown, flip each piece and sear the other side. Remove the beef reserve and cook the other half. Add the first round of beef back to the wok. Add 2 cups of the sauce and carrot coins. Once sauce comes to a boil add a tablespoon of the cornstarch slurry. Stir until sauce thickens and coats beef. Add scallion sticks and stir fry quickly before taking off the heat. Serve over hot rice, garnish with toasted sesame seeds.
How to prepare pan-Asian cuisine at home:
Get fired up and bring the heat. Using a wok is best, but you can also cook in a sauté pan. Crank up the heat and wait for the pan to get blazing hot. This intense heat will sear the outside of the ingredients and lock in the flavor, creating the intensity and texture of authentic pan-Asian cuisine.
Shop like a chef - visit an Asian market. This allows you to experiment with authentic ingredients and produce. There are a variety of delicious, inexpensive products you can try.
Start small - always mix up small amounts of the sauce before preparing the entire batch. When making the sauce, start with smaller proportions of the ingredients until you get the desired flavor and then add to the dish. Taking this trial step will save you time, effort and ingredients so that you don't prepare an entire meal with an unappealing sauce.
Keep it simple. When trying a new cooking technique or recipe for the first time, make it easier by using fewer ingredients. Until you're comfortable with the cuisine, basic is better.
Blending is best - use a combination of ingredients when preparing the sauce. When creating a new sauce from scratch, you can enhance the outcome by using a combination of ingredients from different Asian categories.
