Friday, January 11, 2013

Zesty Asian Beef

Many asian dishes call for fish or oyster sauce. I thought this would be an ideal place to use the bottarga pate I mentioned last week.

I also have a lot of oranges left over to eat from the holidays. And nothing goes better with orange in my mind, like chili sauce.

Zesty Asian Beef 

1 lb beef strips
1 tsp bottarga pate
3 tbsp Tangerine Balsamic
4 tbsp sweet chili sauce
1 orange (or tangerine), sliced for garnish

Mix all the sauce together with the beef strips and place in a bowl to marinade at least 2 hours to as much as 24 hours.

Set your oven to broil. Bring strips to room temperature. Discard the marinade. Spread them in a single layer on an oiled baking sheet. I suggest the Zesty Onion Olive Oil for this, it adds a little pop.

Broil for about 6 minutes, be careful to check on them halfway to make sure they aren't burning.

Serve with white rice and give everything a drizzle with the Tangerine Balsamic.

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