Are you ready to take your taste buds on a journey of flavor and excitement? Look no further than Chef Serge Krikoian’s mouthwatering Wok Charred Beef recipe, recently featured on THV 11’s The Vine with Ashley King and Adam Bledsoe. This masterpiece combines tender beef filet steak with a medley of vibrant vegetables, all coated in a rich and savory Kung Pao Sauce. Let’s dive into what makes this dish so special and explore some perfect occasions to serve it.
Flavors of the Far East
Originating from the heart of Asian cuisine, Wok Charred Beef brings together traditional cooking techniques with Chef Serge’s unique twist. The marinade, featuring a blend of soy sauce, oyster sauce, sugar, sesame oil, and water, infuses the beef with layers of flavor, ensuring each bite is bursting with deliciousness. Paired with the bold flavors of the Kung Pao Sauce, this dish is a true culinary delight.
Perfect Occasions
Now, let’s talk about where you can showcase this extraordinary dish. Whether you’re hosting an intimate dinner party with friends, a family gathering, or a special occasion celebration, Wok Charred Beef is guaranteed to impress.
Intimate Dinner Parties: Elevate your next intimate gathering with friends by serving Wok Charred Beef as the star of the evening. Set a cozy atmosphere with dim lighting, soft music, and elegant table settings to create a memorable dining experience.
Family Gatherings: Make your family gatherings even more special by introducing Wok Charred Beef to the menu. Its flavorful and aromatic profile will tantalize the taste buds of all your loved ones, turning every meal into a cherished moment of togetherness and joy.
Special Occasion Celebrations: Whether it’s a birthday, anniversary, or holiday celebration, Wok Charred Beef adds a touch of sophistication and flair to any special occasion. Impress your guests with this exquisite dish, served amidst festive decorations and joyful festivities, creating unforgettable memories for all.
Customizable Creations
What sets Chef Serge’s recipe apart is not just its delicious taste, but also its versatility. Feel free to customize the ingredients to suit your preferences or dietary restrictions. Swap out the beef for chicken or tofu for a delicious vegetarian option. Adjust the level of spice by adding more or less chili pepper to the sauce. The possibilities are endless, allowing you to tailor this dish to perfectly fit any occasion or palate.
So, are you ready to elevate your dining experience with Chef Serge’s Wok Charred Beef? Gather your ingredients, fire up your wok, and prepare to dazzle your guests with this sensational recipe. Whether you’re cooking for a crowd or enjoying a cozy meal at home, this dish is sure to leave a lasting impression. Try it today and savor the irresistible flavors of this culinary masterpiece!
Wok Charred Beef Recipe
Ingredients:
1 1/2 pounds beef filet steak, thinly sliced
1/2 green bell pepper, chunked
1/2 red bell pepper, chunked
1/2 yellow onion, chunked
1/4 pound portobello mushroom, chunked
1/2 teaspoon garlic, minced
1 dried red chili pepper (optional)
Marinade:
1 tablespoon soy sauce
3 tablespoons oyster sauce
2 tablespoons sugar
2 teaspoons sesame oil
4 tablespoons water
Kung Pao Sauce:
3 tablespoons soy sauce
1 teaspoon hoisin sauce
1 teaspoon oyster sauce
1 teaspoon ketchup
2 tablespoons sugar
1/2 teaspoon granulated garlic
1/2 teaspoon white pepper
3 tablespoons water
Instructions:
In a bowl, mix all the ingredients for the marinade and set it aside.
In another bowl, mix all the ingredients for the Kung Pao Sauce and set it aside.
Thinly slice the beef filet and place it in a bowl. Add the marinade to the beef and let it marinate for 1 hour.
Heat sesame oil in a wok over high heat. Add the green and red bell peppers, as well as the onion. Stir-fry them for a few minutes until they are slightly tender. Remove the vegetables from the wok and set them aside.
Add a little more sesame oil to the wok and add the portobello mushrooms. Stir-fry the mushrooms until they are about halfway cooked, then add the minced garlic and dried chili pepper (if using). Continue to stir-fry until the mushrooms are cooked.
Return the peppers and onions to the wok with the mushrooms. Add half of the prepared Kung Pao Sauce to the wok and stir everything together. Remove the vegetables from the wok and set them aside to keep warm.
Working in batches, cook the marinated beef slices in the wok until they are charred and cooked through. Once all the beef is cooked, return it all to the wok and add the remaining half of the Kung Pao Sauce. Stir everything together to coat the beef.
Finally, return the cooked vegetables to the wok with the beef and sauce. Heat everything through, making sure the beef and vegetables are well-coated in the sauce.
Once heated through, remove the Wok Charred Beef from the wok and serve hot.
Enjoy your homemade Wok Charred Beef!
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