How to Make East Asian Lamb Steaks with Three Sauces Asian Cooking Recipe Cuisine

East Asia Lamb Steaks with Three Sauces

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4 Servings

4 lamb steaks, approx. 7 oz. each

Oil for basting (preferably neutral-flavored)

MARINADE:

1 tbsp Chinese light soy sauce

1 tbsp Chinese Shaoxing wine or dry sherry

2 tbsp neutral-flavored oil


1/3 CUP EACH OF THE FF. SAUCES:

SOY GARLIC SAUCE:

1 tsp granulated sauce

5 tsp Chinese light soy sauce

1 tbsp plus 2 tsp Chinese shoaling wine or dry sherry

1 tbsp plus 1 tsp dark sesame oil

2 tsp rice vinegar

1 tbsp finely chopped garlic


MONGOLIAN SESAME SAUCE:

1/4 cup hot chicken stock

3 tbsp roasted sesame paste or tahini

1 tbsp dark sesame oil

2 tbsp Chinese light soy sauce

1 tbsp Chinese dark soy sauce

2 tbsp Worcestershire sauce

2 tbsp sugar

1 tsp bean paste

2 tbsp finely chopped green onion

1 tsp peeled and finely chopped fresh ginger

1 tsp finely chopped  garlic


GREEN ONION SESAME SAUCE:

10 cloves garlic, coarsely chopped

2 green onions, finely chopped

salt and black pepper to taste

1/4 cup dark sesame oil

Directions:

In a small bowl, combine the ingredients for the marinade. Set the lamb steaks in a shallow tray and pour the marinade over, turning to evenly coat. Set the steaks aside to marinate for 30 minutes.

Prepare the grill for direct grilling with medium and high heat.

Just before you begin grilling, oil the hot grate. Place the meat on the grate over the high heat zone and grill each side for about 2-3 minutes.

If the meat becomes too browned, move the meat to the medium heat zone and continue to grill for 5-6 minutes, turning regularly and basting once in a while with oil. Test doneness by poking with your finger.

MAKE THE SAUCES:

- In a small bowl, combine sugar, vinegar, soy sauce and rice wine. Stir until sugar has dissolved. Add the dark sesame oil and garlic and mix well.

- In a bowl, combine the hot chicken STOCK and sesame paste. Stir until the sesame paste is dissolved. Add the remaining ingredients and mix well. Set aside to cool before serving.


- In a mortar or food processor, crush the garlic, green onions and salt to a smooth paste. Drizzle in the sesame oil while stirring to make a smooth mayonnaise-like sauce.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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