WEEK 4 - Roulade attempt 1

Requisition

Produce

Carrot, whole, 2 ea.
Bell pepper, red, 1 ea.
Onion, green, 4 stalks
Ginger, fresh, ½ oz.
Garlic, 4 cloves

Dry

Soy sauce, 1/3 cup
Brown sugar, 1/3 cup packed
Sriracha, 2 tsp.
Pepper, white, ground, 3 tsp.
Oil, sesame, 1 tbsp.
Oil, peanut, 1 tbsp.
Oil, vegetable, 1 tbsp.
Corn starch, ¼ cup
Sesame seeds, 1 tsp.
Garlic powder, 2 tsp.
Nori, dried, 0.1 oz. (about 1 sheet)

Dairy

Butter, unsalted, 1½ tbsp.

Protein

Flank steak, 2 lb.

Misc.

Butcher’s twine, 3 ft.

Recipes

Mongolian beef

1. Place beef slices in a bowl, add cornstarch and stir to completely coat.
2. In a bowl, combine the ingredients for the sauce and stir until well combined, set aside.
3. In a large skillet or wok, heat 1 Tbsp oil with 1 Tbsp butter over medium/high heat. Once the skillet is hot, add the
4. carrot and peppers and stir fry until crisp-tender or to your desired tenderness, stirring frequently. Remove the
5. vegetables to a separate plate.
6. Increase to high heat and add 1 Tbsp oil. Once hot, add the beef and sear for about 2 minutes per side to create
7. a crispy coating. Add more oil if the skillet seems dry. Do not crowd the pan and cook the beef in batches if needed.
8. Add the vegetables back into the skillet with the green onion. Add the sauce and stir to combine. Turn heat to medium/low and simmer until the sauce thickens, about 3 minutes. Garnish with sesame seeds if desired and serve

Basic Roulade

1. Lay the beef slices out on a work surface. Spread each beef slices with about 2 teaspoons of mustard and sprinkle with a little salt and freshly ground black pepper. Place a strip of bacon on each beef slice so it's running the same length as the beef. Place the sliced German pickles and chopped onions on each beef slice. Roll up the beef slices, tucking in the sides as best you can and securing the beef rolls with toothpicks or cooking twine.
2. Heat the butter and oil in a heavy Dutch oven or pot (make sure it's oven-safe if baking in the oven) and generously brown the rouladen on all sides. Browning them well will ensure a rich and flavorful gravy. Set the rouladen aside on a plate. *Do not remove the browned bits in the bottom of the pan (important for a flavorful gravy): Add the onions to the pot and a little more butter or oil if needed. Cook the onions until softened and translucent, about 5 minutes. Add the garlic and cook for another minute. Add the leek, carrots and celery and cook for another 5 minutes. Pour in the red wine, bring to a rapid boil for one minute, reduce the heat to medium and simmer for 2-3 more minutes. Add the beef broth, tomato paste, bay leaf, sugar, salt and pepper.
3. Nestle the beef rouladen in the pot.
4. Oven or Stovetop: You can cook the rouladen, covered, on the stovetop on low for about 90 minutes or until fork tender, but for the most even cooking we recommend transferring the pot (make sure it's oven-safe) to the oven preheated to 325 F and cook it there for about 90 minutes or until fork tender. (125 F in the center)

Notes

I will combine these recipes into one coherent one after I experiment some. This is what I will be making for my final as well, so it will most definitely have a better recipe later.