In Hawaii one of the most popular dishes is called simply “Chopped Steak” and for every different individual that cooks, there will be a different take on chopped steak. My version varies depending on my client, does he or she have hypertension? Do they want an all natural cut of beef? Are they allergic to gluten which is prevalent in many soy sauces, by the way soy sauce is a one of the star ingredients, so soy sauce is an issue on occasion. However as I was saying, my version varies. On this particular day, in my test kitchen I tested the dish utilizing beef short rib cuts without the bone, and sliced it thin across the grain. Then seasoned it with sesame oil, soy sauce, cooking sherry wine, garlic, and black pepper.

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In this photo there’s approximately 1 3/4 pounds of thinly sliced short rib meat and the marinade. I let that sit about 2 hours.

Then I sliced up some fresh mushrooms and onions and sautéed that and set it aside. 

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I used 8 oz. of white mushrooms from an 8 oz. pre packed tray from Foodland, and used one medium large sweet round onion.

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I also minced a whole small medium red chili pepper for some heat. I also had garlic in the marinade.

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Then I heated up some oil, and started the cooking process, not too long because the short rib meat is tender when sliced across the grain, and I added a sauce before it was cooked to the skillet, a concoction of soy sauce, sesame oil, sugar, water, vinegar and cooking sherry with some green onions minced.

As for the taste, my volunteer tester tasters ate the whole bowl..well after I cooked it in batches first of course.

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© 2014

Contact: Chef Ron at email: chefsambrano@gmail.com