{"id":5013,"date":"2024-12-30T15:44:36","date_gmt":"2024-12-30T15:44:36","guid":{"rendered":"https:\/\/www.roguechef.com\/?p=5013"},"modified":"2024-12-31T17:01:42","modified_gmt":"2024-12-31T17:01:42","slug":"chili-crisp-steak-bites","status":"publish","type":"post","link":"https:\/\/www.roguechef.com\/?p=5013","title":{"rendered":"Chili Crisp Steak Bites"},"content":{"rendered":"\n
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As the year drags to a close, Madam Badwolf has requested something NOT Mac N Cheese or Pizza or Hamburger or Hot Dog, or any other form of teenager chow, but something in a more mature vein, to quote, “Be Creative…”<\/p>\n\n\n\n

Poking around, I have a rib-eye steak that should be cooked, along with some chili-crisp I produced just after Thanksgiving, and as such, it has had a reasonable period for the flavors to age and blend. So perhaps a quick sear to medium rare on the steak, a toss to coat with the chili crisp, and a splash of soy and Worcestershire sauces.<\/p>\n\n\n\n

My inspiration for this is a dish I used to have for lunch whilst my office was in Midtown Manhattan. “Bo Luc Lac” or “Shaking Beef.”<\/p>\n\n\n\n

From Wikipedia: (NOTE THE WIKIPEDIA FUNDRAISER IS IN PROGRESS, IT IS WORTH YOUR TIME TO PARTICIPATE)<\/p>\n\n\n\n

Shaking beef or bo luc lac (Vietnamese: b\u00f2 l\u00fac l\u1eafc, French: b\u0153uf l\u00f4c lac) is a Vietnamese dish that consists of beef that has been cut into small cubes, marinated with soy sauce, fish sauce and oyster sauce, then sauteed in a wok with red onion and pepper before being served on a bed of fresh lettuce with slices of tomato and cucumber. Prior to French colonization, beef was considered a luxury ingredient in Vietnam, as cows were rarely slaughtered for food and were kept as working animals to be used for labor instead. This dish was, therefore, mostly reserved for formal events, such as wedding banquets and anniversaries, although now it has become a common food.<\/em><\/p>\n\n\n

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Chilie Crisp Steak Bites<\/h2>\n
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Meaty bites are tossed with a homemade chile crisp that's studded with freshly toasted chunks of dried chiles, fresh ginger, and garlic.\u00a0<\/span><\/div>\n
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Prep Time <\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Age Time <\/span>8 hours<\/span><\/span> hrs<\/span><\/span><\/div>
Total Time <\/span>8 hours<\/span><\/span> hrs<\/span> 20 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>4<\/span><\/div><\/div>
Course: <\/span>Appetizer, Snack<\/span><\/div><\/div>
Cuisine: <\/span>American, Asian, Global<\/span><\/div><\/div>
Calories: <\/span>857<\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
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Ingredients
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