Asian BBQ

Asian BBQ Recipe - Delicious Beef with Soy Sauce and Scallions

Region / culture: Asia | Preparation time: 1 hour | Cooking time: 2 hours | Servings: 10

Introduction

Asian BBQ is a culinary tradition that spans across various cultures and countries in Asia, each with its unique twist on ingredients, marination, and cooking methods. This recipe offers a fusion of flavors that are bold, sweet, and savory, creating a mouthwatering dish that's perfect for gatherings, family dinners, or a special weekend treat. The use of lean bologna as the main protein is unconventional yet provides a tender and juicy base for the rich marinade to shine.

History

The history of Asian BBQ is as rich and diverse as the continent itself. Originating from ancient cooking methods, it has evolved over centuries, influenced by trade, migration, and cultural exchange. This particular recipe draws inspiration from traditional Asian techniques of marinating and grilling meat, incorporating ingredients like soy sauce, sesame oil, and rice wine, which are staples in many Asian cuisines. The addition of cola as a tenderizer and sweetener is a modern twist that enhances the meat's flavor and texture.

Ingredients

10 lb (4.54 kg) of lean beef tip roast or venison, hind quarter (sliced like thin bologna)
1.25 cups of salt
3 cups of onions
1.5 inches of fresh ginger
1 clove of garlic, soaked in warm water for at least 1 hour
3.5 – 4 lb (1.81 kg) of white sugar
8 – 10 cups of soy sauce, to taste
0.75 cups of sesame oil
2 cups of rice wine
1 (2 liter) bottle of regular Pepsi® cola or Coke®
1 bunch of scallions, cut into 0.13 inch pieces

How to prepare

Thaw the meat if it is still slightly frozen.
Place the meat in a large stainless steel bowl.
Sprinkle salt over the meat.
Let the meat set for 30 minutes.
Drain the meat without squeezing it.
Clean the onion, ginger, and garlic.
The garlic should easily slip out of its skin if soaked long enough.
Process the onion, ginger, and garlic in a food processor until thoroughly minced.
Sprinkle sugar on the drained meat.
Mix the meat with your hands until the sugar is melted.
Gradually stir in the onion, garlic, and ginger mixture.
Mix until the mixture is dispersed throughout the meat.
Pour soy sauce, sesame oil, and rice wine over the meat.
Stir the mixture.
Let the meat set for about 30 minutes.
You may need to add more soy sauce if the meat is not easily turned in the marinade.
Pour 0.5 to 0.75 bottle of Pepsi or Coke over the meat.
Stir the mixture.
Sprinkle scallions over the meat and stir.
Invert a ceramic plate and place it over the meat.
Cover the meat and plate with plastic wrap and weigh it down with a quart jar full of water.
Place the bowl in the refrigerator overnight.
If using a gas grill, start it and set it to the highest setting.
If using charcoal, allow the charcoal to become white before using.
Add a few briquettes as you go along to keep the fire hot.
Pour the meat into a colander and allow it to drain for several minutes.
Return the meat to the bowl.
You will have some marinade left over.
Place a single layer of meat on the grill for about 45 seconds per side.
The tips of the meat will blacken, but do not allow the middle to blacken.
The pieces of meat should glisten.
Place the meat in an electric roaster set on low until finished.
Drizzle some of the marinade over the cooked pieces so they do not dry out.
Serve the meat with rice or mashed potatoes.

Variations

For a spicier version, add chili flakes or hot sauce to the marinade. Substitute chicken or pork for bologna for a different protein base. For a lower-sugar option, reduce the amount of cola and sugar in the recipe.

Cooking Tips & Tricks

To ensure the best results, start with high-quality, lean bologna for a tender and flavorful outcome. Marinating the meat overnight allows the flavors to penetrate deeply, resulting in a more flavorful dish. When grilling, keep the meat moving to prevent burning and ensure even cooking. The addition of cola not only tenderizes the meat but also adds a unique sweetness that balances the savory elements of the marinade.

Serving Suggestions

Serve the grilled bologna slices over a bed of steamed rice or mashed potatoes for a hearty meal. A side of stir-fried vegetables or a fresh salad can add color and nutrition to your plate, creating a well-rounded and satisfying meal.

Cooking Techniques

Grilling is the preferred cooking method for this recipe, providing a smoky flavor and charred exterior that's characteristic of BBQ. Ensure the grill is hot before adding the meat to achieve the best sear and flavor.

Ingredient Substitutions

If sesame oil is unavailable, use another neutral oil with a high smoke point. Apple cider vinegar can replace rice wine for a similar acidic balance. Diet cola can be used as a lower-calorie alternative to regular cola.

Make Ahead Tips

Marinate the meat overnight in the refrigerator to deepen the flavors. The marinated meat can also be frozen for up to a month, allowing for easy meal prep and quick cooking on busy days.

Presentation Ideas

Slice the grilled bologna thinly and arrange it on a platter garnished with sesame seeds and thinly sliced scallions. Serve with small bowls of extra marinade on the side for dipping.

Pairing Recommendations

Pair this dish with a light, crisp beer or a slightly sweet white wine to complement the savory and sweet flavors of the BBQ. A green tea or jasmine tea can also provide a refreshing balance.

Storage and Reheating Instructions

Store leftover meat in an airtight container in the refrigerator for up to three days. Reheat gently in a pan over low heat or in the microwave, covered, to prevent drying out.

Nutrition Information

Calories per serving

The calorie content per serving will depend on the exact measurements and specific ingredients used. However, given the lean nature of the bologna and the use of sugar and cola in the marinade, expect a moderate calorie count, making this dish suitable for those managing their energy intake.

Carbohydrates

This recipe contains carbohydrates primarily from the sugar, onions, and cola used in the marinade. The total carbohydrate content will vary depending on the specific ingredients and their quantities but expect a moderate amount per serving, primarily from sugars.

Fats

The lean bologna and sesame oil contribute to the fat content in this recipe. Lean bologna is a lower-fat option compared to other meats, while sesame oil adds healthy unsaturated fats, contributing to the dish's overall richness and mouthfeel.

Proteins

Lean bologna is an excellent source of protein, making this dish a good option for those looking to increase their protein intake. Protein is essential for muscle repair and growth, and this dish provides a substantial amount per serving.

Vitamins and minerals

This recipe is rich in various vitamins and minerals, thanks to the inclusion of onions, garlic, and scallions. These ingredients contribute vitamins C and K, along with minerals such as potassium and magnesium, which are vital for overall health.

Alergens

Common allergens in this recipe include soy (from soy sauce) and wheat (if the soy sauce contains wheat). Those with allergies or sensitivities to these ingredients should seek suitable substitutions or omit them altogether.

Summary

Overall, this Asian BBQ recipe offers a balanced mix of carbohydrates, proteins, and fats, along with essential vitamins and minerals. It's a flavorful dish that can fit into a balanced diet when consumed in moderation.

Summary

This Asian BBQ recipe offers a delightful fusion of flavors and techniques, resulting in a dish that's both unique and deeply satisfying. With its rich history, nutritional benefits, and versatile serving options, it's sure to become a favorite for those looking to explore the depths of Asian cuisine.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Asian BBQ. It was many years ago, when I was just a young girl, visiting my neighbor Mrs. Lee. Mrs. Lee was a wonderful cook and she always had the most delicious aromas coming from her kitchen.

One day, as I was playing in her backyard, I caught a whiff of something incredible. It was a sweet and savory smell that made my mouth water. Curious, I made my way into her kitchen and saw Mrs. Lee marinating a slab of pork ribs in a sauce that I had never seen before.

I asked her what she was making and she smiled and said, "Asian BBQ ribs! It's a family recipe that has been passed down for generations." Mrs. Lee was kind enough to show me how she made the marinade, a blend of soy sauce, ginger, garlic, honey, and a few secret ingredients that she whispered to me with a mischievous twinkle in her eye.

From that moment on, I was hooked. I couldn't get enough of Mrs. Lee's Asian BBQ ribs. Every time she made them, I would linger in her kitchen, watching her work her magic. And eventually, she let me help her, showing me the proper way to marinate the meat and how to grill it to perfection.

As the years went by, I continued to hone my skills in making Asian BBQ. I experimented with different cuts of meat, varied the marinade ingredients, and even tried different cooking methods. Each time I made it, I could hear Mrs. Lee's voice in my head, guiding me and encouraging me to make it my own.

Over time, I collected other recipes for Asian BBQ from friends and family members. Each one had their own twist on the classic dish, adding their own special touch to make it uniquely theirs. And I incorporated these variations into my own recipe, creating a fusion of flavors that was truly unforgettable.

One of my favorite memories of making Asian BBQ was when my own children were young. They would watch me in the kitchen, wide-eyed and eager to help. I would teach them the same techniques that Mrs. Lee had taught me, passing down the tradition of making this beloved dish to the next generation.

Now, as a grandmother myself, I find joy in sharing my recipe for Asian BBQ with my own grandchildren. They gather around me in the kitchen, eager to learn and eager to taste the delicious flavors that have been a part of my life for so long.

I may have learned the recipe for Asian BBQ from Mrs. Lee many years ago, but it has become so much more than just a dish to me. It is a connection to my past, a link to the people who have shaped me into the cook that I am today. And every time I make it, I am reminded of the love and generosity that has been passed down through the generations.

So as I stand in my kitchen, marinating a slab of pork ribs in that familiar blend of soy sauce, ginger, garlic, honey, and a few secret ingredients, I smile to myself. For I know that I am carrying on a tradition that will continue to bring joy and comfort to my family for years to come. And for that, I am truly grateful.