Sauce/ Marinade:

• 4 oz Soy Sauce

• 4 oz Dark Soy Sauce

• 4 oz Fish sauce

• 8 oz Balsamic Vinegar of Modena PGI

• 1 1⁄2 oz Water

• 3 1⁄2 oz Cane sugar

• 1 1⁄2 tsp cornstarch

• 1 oz Garlic puree

• 1 oz Ginger puree

• 2 tsp Ground black pepper

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1. Whisk together all the ingredients until the sugar and cornstarch are dissolved.

2. Use just enough marinade to coat the beef cubes and let marinate 1 hour, refrigerated. The remaining marinade will be used as sauce during the cooking process.

3. Strain the beef out of the liquid and keep refrigerated until ready for service.

 

Per order:

• 2 tsp rice bran or canola oil 8 oz marinated beef

• 2 oz red onion sliced

• 1 oz scallions, sliced

• 1 oz red fresno chilies, seeded and cut on bias into 1⁄2 in pieces 2 oz sauce

• 1 Tbsp fresh lime juice

• 1 Tbsp unsalted butter

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1. Into hot wok or saute pan, add the oil and gently place marinated beef so that it’s a single layer. Do not move and cook on high on one side until nicely browned.

2. Add the onions, scallions, and chilies and cook while stirring frequently until all sides of the beef cubes are browned and cooked and vegetables are wilted/translucent. Add the sauce, fresh lime juice and butter. Continue to toss or stir the pan until the sauce has become glossy, reduced and just coats all the ingredients. Place onto serving plate, place garnish ingredients on top of the shaking beef and serve immediately.

 

Garnish:

• Watercress

• Cherry tomatoes

• Shoestring taro chips

• Cilantro leaves

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Yield: 4