Ginger Marinated Irish Grass Fed Sirloin of Beef Recipe From BOWLS By Chef Kwanghi Chan
This Ginger Marinated Irish Grass Fed Sirloin of Beef Recipe From BOWLS By Chef Kwanghi Chan, thoughtfully crafted to represent the unique and diverse flavours of the Southeast of Asia. Inspired from the streets of Hong Kong to Dublin. Aromatic, fresh and incredibly tasty recipe by the talented Chef Kwanghi Chan.
– 2 Tbsp unseasoned rice vinegar
– 5 Tbsp soy sauce (use gluten-free soy sauce if needed)
– 1 Tbsp honey
– 1 Tbsp ginger, peeled & grated.
– 1 teaspoon chili pepper flakes
– 1 teaspoon ground cumin
Beef and stir-fry
– 1 1/4 to 1 1/2 lb top sirloin steak
– 1 Tbsp cornstarch
– 2 Tbsp vegetable oil (preferably peanut)
– 1 Tbsp dark toasted sesame oil (optional)
– 3-4 green onions, cut on a diagonal, 1/2-inch apart, including the greens
– Handful of tender-steam broccoli ( blanched )
– 2 cloves garlic, thinly sliced
– 2-3 hot chilies, seeded, sliced
– 1-inch nob of ginger, peeled, cut lengthwise into matchstick shapes
– 1/2 cup loosely packed, chopped Coriander
– 1 Scallion, sliced lengthwise in to strips for garnish.
1. Steak strips: Slice the steak first crosswise in 1/2-inch thick slices. Then cut each slice lengthwise into strips.
2. Marinate the beef: In a medium bowl, whisk together the marinade ingredients; the soy sauce, vinegar, grated ginger, honey, red chilli flakes, and cumin. Mix the beef in with the marinade to coat and let it sit for at least 30 minutes, in the fridge.
3. Make cornstarch slurry: In a small bowl or a seal lid jar, mix the cornstarch with 2 tablespoons of cold water to make a slurry.
4. Brown the beef strips: Heat the oil in a wok (vegetable oil plus dark sesame oil if using), or a large sauté pan, over high heat until it is nearly smoking. As the oil is heating up, add the beef, sauté beef until just brown outside but rare inside, no more than 1 minute. Transfer beef to a bowl.
5. Stir fry chilies, garlic, ginger, and broccoli : When all of the beef is cooked, put the chilies and garlic into the pan and stir-fry 30-45 seconds. Add the ginger and broccoli cook for 30-45 seconds more.
6. Add beef, cornstarch slurry, scallions: Add the beef back to the pan. Add the cornstarch slurry. Add the scallions and mix everything together. Cook for 1 minute.
7. Remove from heat, stir in coriander: Turn the heat off and mix in the coriander. Serve at once with a bowl of steamed Thai Jasmine rice and garnish with some sliced scallions.
Born in Hong Kong and raised in Buncrana, Co. Donegal. From the age of 8, he was helping out in the family restaurant kitchen. At the age of 13 he was cooking on a 3 woks stove in the restaurant, determined to learn more, Kwanghi trained at Killybegs Catering College ,Co. Donegal. Also with a Bachelors Degree in International Culinary Arts from TVU London. Kwanghi has extensive experience in the hotel and restaurant industry working in some of the best restaurants In Ireland with the best chefs in the country. Also a regular on TV cooking on The Six O’clock Show in Virgin Media One and hoping up in food festivals across the country. In late 2018 he opened BOWLS by Kwanghi Chan, a casual eatery focusing on farm to bowl with a take on East meets West, Asian rice and noodle bowls using The Big Green Egg BBQ to smoke and cook the meats served at the restaurant.