I am on a serious Asian flavour kick lately. With the sticky hot weather it is great to be able to lean on all the flavours but not be heavy. It also helps me from getting thoroughly sick of salads! But even with air conditioning, the suffocating heat and humidity the idea of pasta and such doesn’t appeal.
I had made this dish a few weeks ago when we had friends over for dinner and I knew our kids would love it so now that camp is over it was time to make it again. Their summer adventures are over and school starts next week so we’re getting back into routine again. Our daughter is applying to universities and our son has four more years left before he flies the coop. It goes by so fast.
I have a Williams – Sonoma cookery book simply called Asian. A lot of thought went into that, obviously. I adapted it based on the ingredients I had on hand.
I made the dipping sauce/dressing and the marinade at the same time. I did this several hours prior to grilling. We’re still working on our bedroom so I knew I also wanted a quick dinner where I do most of the work before we exhausted ourselves painting and installing flooring.
Now I’ve tried the technique that the book mentions twice but without success but I’ll go over it and then just say not to stress or worry about it because you will still get the flavours needed. They say to make a paste of sugar and garlic with the back of your knife. I’ve seen it be successful on shows but for the life of me I couldn’t get it to do as it was supposed to.
Chop up 4-5 cloves of garlic and add a tablespoon of brown sugar. Attempt to make it into a paste. Swear a bit then say to the hell with it and add 2/3 of it to one bowl and the rest to a smaller bowl.
Add 6 tablespoons of soy sauce in the larger bowl and 3 tablespoons of soy sauce in the smaller bowl. A tablespoon of sesame oil in the large and a couple of teaspoons of the oil in the smaller. A tablespoon of rice vinegar in each bowl. A small handful of sliced scallions in each along with a tablespoon of water. In the larger bowl grate an inch/2.5cm cube of fresh ginger. Add a dollop or two of the Gochujang paste to the dipping sauce.
Mix both well. Set aside the dipping sauce for later. I had a pound of steak tips so I cubed them to be about 2in/5cm in size. Toss the meat in the marinade, make sure the meat is well coated and covered.
Cover and chill until it’s time to grill.
Fire up the grill and put the meat onto skewers.
Grill it until the desired doneness. We prefer medium rare for our beef.
Once it’s done, add it to the salad and use the dipping sauce as a dressing.
It is also great as part of an Asian tapas night or over rice. But for now we’re keeping it light until the cooler weather finally arrives. Hopefully that comes soon!
