Grilled Sriracha Capsicum Bourbon Rib Eye Steak (燒烤是拉差香甜辣椒醬紅油辣椒波本肉眼牛排, Siu1 Haau1 Si6 Laai1 Caa1 Hoeng1 Tim4 Laat6 Ziu1 Zoeng3 Hung4 Jau4 Laat6 Ziu1 Bo1 Bun2 Juk6 Ngaan5 Ngau4 Paai4)

Capsicum in Red Oil and Sriracha Sauce are the basis for this easy to make beef steak marinade. The marinade is slightly spicy (at least to my tastes), but you can adjust the amount to suit your personal preference. Bourbon gives the steak added flavor (use your favorite brand). The steak can be marinated for as little as one hour, but ideally should be done overnight. Just make sure to turn the steak over halfway through the marinade time so that both sides of the steak are coated. For the best results, choose a thick cut beef steak for a given weight so as not to overcook the beef.

Enjoy!

Ingredients

1½ lb.	750 g.	Beef loin (牛排, ngau4 paai4) or rib eye (肉眼牛排, juk6 ngaan5 ngau4 paai4) steak
½ in.	15 mm.	Knob of ginger (薑, goeng1), crushed in a garlic press
2 cloves	2 cloves	Garlic (蒜, syun3), crushed in a garlic press
2 Tbs.	30 ml.	Ming Teh Food brand Capsicum in Red Oil (紅油辣椒, hung4 jau4 laat6 ziu1) or equivalent
2 Tbs.	30 ml.	Huy Fong Foods brand Sriracha Sauce (是拉差香甜辣椒醬, si6 laai1 caa1 hoeng1 tim4 laat6 ziu1 zoeng3) or equivalent
2 Tbs.	30 ml.	Soy sauce (豉油, si6 jau4)
1 Tbs.	15 ml.	Hoisin sauce (海鮮醬, hoi2 sin1 zoeng3)
2 Tbs.	30 ml.	Bourbon (波本, bo1 bun2)
½ tsp.	2.5 ml.	Ground white pepper (白胡椒, baak6 wu4 ziu1)
1 tsp.	5 ml.	Sesame oil (麻油, maa4 jau4)

Equipment

		Garlic press
		Tongs and an oil coated paper towel
22.5 in.	57 cm.	Covered charcoal or gas grill (or larger)

Instructions

Ming Teh Food Brand Capsicum in Red Oil
(紅油辣椒, hung4 jau4 laat6 ziu1)

1. Marinate the beef loin or rib steak for at least one hour or overnight in the refrigerator with the ginger and garlic crushed in a garlic press, Ming Teh Food brand Capsicum in Red Oil or equivalent, Huy Fong Foods brand Sriracha Sauce or equivalent , soy sauce, hoisin sauce, bourbon, ground white pepper, and sesame oil. The steak should be turned over half way through the marinating process to make sure both sides of the steak are coated. If marinating the beef steak overnight, take it out of the refrigerator at least one hour before cooking.
2. Prepare the charcoal or gas grill for direct cooking following the manufacturer’s instructions. Light the charcoal or preheat the gas grill accordingly. Soak the wood for smoking (pecan, oak, or any other wood can be used) for one hour if

   

   Huy Fong Foods Brand Sriracha Sauce
   (是拉差香甜辣椒醬,
   si6 laai1 caa1 hoeng1 tim4 laat6 ziu1 zoeng3)

   desired. I use dry and not soaked wood.
3. If using a charcoal grill, arrange the lighted coals on one half of the grill. The side of the grill with the coals (the “hot” side) will be used to grill the beef and the side without the coals (the “cool” side) will be used for smoking the beef. For a gas grill, follow the manufacturer’s instructions as to which burners to leave on for direct cooking. Clean the grill grate and then, using tongs and a paper towel coated with oil, lubricate the grate to prevent the beef from sticking. Put the smoking wood onto the coals or as per the instructions for the gas grill.
4. Place the beef on the hot side of the uncovered grill for 1½-2 minutes until browned, rotating the steak 90⁰ to produce the grill marks, and grilling for another 1½-2 minutes. Turn the beef over to brown the other side for 2-3 minutes. Move the beef to the cool side of the grill when browning is complete.
5. Cover the grill and allow to smoke for 3 minutes. Remove the beef from the grill and allow to rest for 5 minutes before serving. Be careful not to overcook the beef. The temperature of your fire and previous experience with your grill will determine the total cooking time for the beef.