Chairman Mao's Cherry Cola Skirt Steak
Serves: 3
Ewell Douglas
1 January 1970
Based on User reviews:
46
Spice
56
Sweetness
46
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
The order of operations is to cut the skirt steak into 3-inch chunks
2
Add the oil to a large skillet over medium heat
3
Add the beef and brown for 2 minutes on each side
4
Remove from the pan and let drain in a colander
5
While it's draining, lightly rinse the inside of the skillet with warm water, wipe with paper towel, then put back on the stove
6
Make sure skillet is dry on inside so the oil doesn't pop
7
Coat the skillet with oil and add the rock candy
8
Let it melt for 1 minute or until halfway melted on medium heat
9
Add the browned beef and stir until caramelized
10
Remove the skillet from the heat, add moutai and ignite with a long kitchen match
11
Let it flame for 10 to 15 seconds then return the skillet to the heat
12
Add the rice wine, garlic, onion, horseradish, 4 ounces of soy sauce, and the fermented rice sauce
13
Let simmer for 2 minutes and then add 2 cups of the water
14
Let simmer for 5 minutes, then skim the foam off the top
15
Add the cherry cola and let boil, uncovered, on high heat for 10 minutes
16
Stir in the remaining cup of water and cover
17
Cook until tender, usually another 50 minutes
18
About 20 minutes before serving, set up a bamboo steamer
19
Put the dried lotus leaves in steamer and put the 8 buns on top
20
Steam until soft, but still firm, usually 3 to 5 minutes
21
Roughly chop the beef
22
You don't want to chop it fine, you just want nice bite-sized pieces like chopped brisket
23
Stuff each bun with the beef and some onions from the pot
24
Transfer the lotus leaves to a serving platter and arrange the buns on top
25
The large leaves give off a nice aroma and looks cool
26
It's good party presentation for serving