Yield: 25 portions
Ingredients Amount
Beef skirt Steak, trimmed and cleaned 8 #
Oyster sauce 1 cup.
Fish Sauce 6 Tbsp.
Garlic, minced 12 Cloves
Lemon grass, powdered 3 cups
Thai chilies, sliced into thin wheels 8 ea
Red Onion, sliced with grain 4 ea.
Vegetable oil as needed
Method:
1. Slice cleaned beef into julienne strips with the grain
2. Combine oyster sauce, fish sauce, garlic, lemon grass, and chilies to form a marinade
3. Mix julienne beef with marinade and allow to sit 30 minutes
4. Slice onions
5. Divide mise en place into 3 or 4 equal batches as directed by chef
6. At service, fire one batch at a time as directed by chef as follows:
a. Heat oil in wok over high heat until oil is lightly smoking
b. Add marinated beef to hot wok and sear, stirring and tossing as needed to keep from burning
c. When beef is well seared, remove to a warm hotel pan
d. Add red onions to hot wok – it may be necessary to add more oil at this pint
e. Stir fry onions until “tender-crisp” and retain fresh color
f. Add reserved beef back to wok to re-heat and incorporate with onions
g. Turn off heat to wok, remove finished dish and serve.
h. Serve with stir fried greens and rice in a deep bowl.
Stir Fried Greens
Yield: 25 portions
Ingredients Amount
Combination of leafy greens 4#
Such as cabbage, spinach, watercress
Ginger, minced 4 Tbsp.
Garlic, minced 6 Tbsp.
Shallots, minced 6 Tbsp.
Vegetable oil as needed
Sugar tt
Salt tt
Dark sesame oil 2 tsp.
Method:
1. Clean vegetables and trim or cut appropriate for stir frying. For example, spinach leaves washed and cut/torn; cabbage chiffonade; watercress washed and sprigs plucked
2. Place oil in wok with garlic, shallots, and ginger, apply moderate heat and sweat until aromatic.
3. Increase heat, add greens and stir fry – tossing and moving quickly to avoid scorching. Add a dash of water if needed to control heat. When vegetables are “tender-crisp” season with salt and sugar and remove form wok.