Steak

Cantonese Beef Steak

Some days you just wake up with a hankering for a really nice bit of steak, but if you are anything like me, that beefy craving is usually for steak of an altogether different variety: Cantonese beef steak!

Growing up in Penang in the early 80s the only time I really ate steak was at Chinese restaurants, where it was invariably prepared Cantonese-style. It is, therefore, hardly surprising that I’ve only recently begun to appreciate Western-style steak. Unnaturally tender and served with an addictively sweet soya-based pepper sauce, Chinese beef steak was undoubtedly the steak of my childhood! Of course, like all middle-class families in 80s  Penang we occasionally ate at the Eden Cantonese Beef SteakSteak House on Hutton Road, with its glorious coral décor and outlandish flourish of curly parsley (as children we were unconvinced that the parsley was, in fact, edible!). Looking back, we actually used to visit the Steak House quite often, but strangely enough I don’t recall ever actually ordering the steak. I’m pretty certain my father might have had it on occasion, but that was “dad food”. At any rate, who wanted steak when you could have lobster thermidor and prawn cocktail instead? This was, after all, the 80s…

So what makes a piece of steak Chinese?

The first thing that makes this dish such a Chinese classic is the sauce. Glossy and rich, this sauce is the perfect mix of sweet and peppery goodness – this isn’t a sauce for the faint of heart! The Worcestershire sauce adds spiced depth, whilst the tomato sauce imparts a hint of colour and extra body once everything has been reduced down to a sticky, gooey sauce.

Secondly (and most importantly) is the texture of the meat. Marinated in a batter made with corn flour, eggs and Bicarbonate of Soda, the beef is rendered meltingly tender – almost to the point that the texture of the steak no longer resembles meat. This might sound unappealing, but this technique of tenderising meat with Bicarbonate of Soda is fairly widespread in Chinese cooking where the quality of the meat is not always guaranteed. As unpalatable as it may seem, the use of Bicarb goes a long way in making the Chinese food you make at home actually taste like the cuisine you are striving to emulate. Authenticity isn’t always pretty, especially when making Chinese food!

For more Chinese recipes from the Muddled Pantry, please follow the link here.

For tips on stocking a Chinese pantry, please follow the link here.

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Picanha Steak with Chimichurri

Picanha Steak with ChimichurriWith perhaps the exception of empanadas, nothing screams South America more than picanha steak with chimichurri.

A relatively unknown cut of meat outside South Amercia, picanha is also known as rump-cap or top sirloin-cover. Picanha is characterised by its thick layer of fat and heavy marbling, which gives the meat incredible flavour and succulence, making it one of the most prized cuts of beef to those in the know. Until recently picanha was a cut rarely found outside the Americas, but thankfully that seems to have changed and it is increasingly easy to source locally. Steak-lovers of the world rejoice: picanha is finally here and hopefully it’s here to stay!

So let me not undersell this, picanha and  chimichurri are truly a match made in steak-heaven! The succulent steak and piquant sauce are perfect bedfellows, with the robust and zesty chimichurri cutting through the richness of the steak. Put quite simply, the combination of picanha and chimichurri is pure carnivoristic perfection.

Steak has never tasted this good!

Click here for the recipe