Soy Braised Grill Finished Beef Chuck Flat

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Courtesy Of: David Franklin, Sysco Central Ontario

Yield: serves 4

Ingredients:

Sysco Fine Meats beef chuck flats	800 g or 32 oz
Sysco Classic vegetable soy oil	30 mL or 2 Tbsp
Soy sauce	250 mL or 8 oz
Five spice Chinese seasoning	5 mL or 1 tsp
Red Wine sauce	1 L or 4 cups
Kosher salt, coarse	15 mL or 1 Tbsp
Black whole pepper	5 mL or 1 tsp
Rice noodle, vermicelli	300 g or 12 oz
Rice vinegar	100 mL or 4 oz
Sesame seed black	15 mL or 1 Tbsp
Sesame seed white	15 mL or 1 Tbsp
Sysco Imperial sesame toasted dressing	50 mL or 2 oz
Vegetable blend fajita strips	100 g or 4 oz
Nappa cabbage, fresh	250 mL or 1 cup
Green onions, fresh	2
Cilantro, fresh	125 mL or 1/2 cup
Lime, fresh	2
Green chili, diced	25 g or 1 oz
English cucumber	125 mL or 1/2 cup
Jade Mountain Asian barbecue sauce	150 mL or 6 oz
Jade Mountain orange sesame sauce	50 mL or 2 oz

Directions:

1. Butterfly beef chuck flats out to a thickness of 3/8", lightly pound each and season with five spice, fresh ground black pepper and Kosher salt.
2. Heat vegetable oil in a large saute pan and sear chuck flats, remove to hotel pan. Deglaze saute pan with 1 cup of soy sauce then add 4 cups of red wine sauce.
3. Bring to a simmer and pour over chuck flats. Cover meat with parchment paper and tightly cover pan with foil. Bake at 225*F for 90 minutes.
4. Remove pan from oven and vent, bring to room tempature before placing pan in refrigerator. Chill overnight.
5. Remove vermicelli from packaging, pour boiling water over the cover. After 4 or 5 minutes, drain and rinse with cold water. Slice noodles 2 to 3 times to shorten tength. Reserve half of noodles for another use.
6. Finely shred 1 cup of Nappa cabbage and add 1 cup thawed "fajita" vegetables to rice vermicelli, dress with 2 oz of sesame dressing and add 1/2 oz of rice vinegar. Toast 1/2 tablespoon of each white and black sesame seeds and add to noodles. Toss to combine, adjust seasoning and set aside.
7. Trim and grill two green onions, chop small and add the minced zest of 1 lime, the juice of two limes, 2 tablespoons of drained chopped green chilis, 1/2 cup of chopped cilantro. Check seasoning and set aside.
8. In another bowl, combine 2/3 cup of Asian barbecue sauce, 2 oz of orange sesame sauce, 1 oz of rice vinegar and 1/2 oz of soy sauce, stir to combine.
9. Preheat gas or charcoal grill and finish chuck flats over high heat, the last minute or so of grilling brush liberally with Asian barbecue sauce.
10. To plate: arrange 1/4 noodle slaw in the center of the plate with one grilled chuck flat over top. Spoon about 1 oz of green onion/cilantro "relish" acrossbeef and sprinkle plate with more toasted sesame seeds, serve immediately.