Steak à l'Orientale from The Short-Cut Cook: Make Simple Meals with Surprisingly Little Effort by Jacques Pépin

  • scallions
  • soy sauce
  • five-spice powder
  • sesame oil
  • oyster sauce
  • Thai garlic chile sauce
  • beef sirloin tips

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Breadcrumbs on September 22, 2012

    p. 194 I had a tri-tip steak (not a cut that’s widely available in Canada it seems) so I did an EYB search for a recipe since I hadn’t worked w that cut before and landed here. Only as I type this now do I realize that the recipe doesn’t suggest a tri-tip at all, rather it calls for a NY strip or sirloin tip. I think this may have been my downfall as although we loved the flavour of the rub and Asian-style sauce, the steak was as tough as nails and super-chewy. I suspect a tri-tip may need a long marinating time and this recipe calls for a quick dusting of a 5 spice rub and right into the pan it goes. I’d definitely make the dish again w the right cut of beef as the flavours and aromas were incredible. Too bad about the meat itself! We served this alongside a great bean and mushroom dish from World Vegetarian by Madhur Jaffrey. Note to self, read book carefully even if EYB search yields a recipe! Photos here:

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