Review: Saucy Sirloin Steak Aug '01

[browneye]

I just got home from a full week of travel. I wanted to make something tasty, quick, and hearty....airplane food just not doin' it for me. It's a cool day here, so I felt like something yummy, and hot food was totally fine.
I spied the Saucy Sirloin Steak in the August issue. Most of the "sauce" items were on hand in the fridge or cupboard!

This was really great. I would highly recommend it. I served it with Garlic Mashers, Steamed Snap peas and Carrots. I will definitely make this again. The sauce was slightly sweet, and tangy. Next time I might cut back slightly on the Hoisin, which adds the sweetness...(my dh said it was a little sweet) That is surprising, since I am usually much more sensitive to sweet flavors than he is, and I did not think it was sweet.

I really loved this quick dish. I sliced the steak before serving and fanned it out on the plate, drizzling the sauce over, then the snap peas and potatoes arranged in a really fun style.

Great Friday Night dinner at home. :D

Meat eaters must try!!!

[shoyski]

Browneye, thanks for the review and the tip on the hoisin. This recipe was one of the few that caught my eye.
Welcome home!

[cooksrhot]

Thanks browneye! I was planning on making this tonight and was wondering how it turned out. I think we'll grill the steak, though.

[Ed]

Hi,

This Saucy Sirloin Steak recipe is a winner as far as I'm Concerned.

We've made it twice already, and I kind of look forward to making it again. This imo is a recipe that is better than many dishes you will find in restaurants.

For those of you who haven't tried it yet I certainly do recommend it.

Ed

[KValley]

Thanks for the reviews Paula and Ed. This is on the menu for tonight-I'm still in the glow of DH returning home and willing to make him beef!! I am also looking for any excuse to make the Chipotle-Maple Sweet potatoes from July '01; roasted sesame asparagus...mmm, yum!

Could anything substitute for the Hoisin sauce? I'm okay about buying a bottle, but I have so many other condiments, including other tangy Asian grilling sauces, I'm just wondering if you think it would compromise the taste too much to go in a different direction?

Julie

[Leslie w]

What is hoison sauce. I'm hesitant to buy it because I have so many condiments. Is it usually used in oriental cooking? I don't make a lot of oriental dishes.

[McSix]

I'm kicking this up because I would also like to know if you can substitute a different sauce....

[KValley]

We had these last night and made a couple of substitutions so we could avoid going to the store: red wine for the beef broth; Chinese marinade/BBQ sauce for the hoisin. I thought they were terrific- the sauce was tangy and definitely had a kick.

DH made the Chipotle-Maple Sweet Potatoes from July '01. Oh my. When I got home and took a sneak peek and taste from the pot, I was dismayed and in tears- he doubled the recipe, but using only about 1/3 more potatoes. The tears were from the overwhelming chipotle peppers. The potatoes resembled an orange/yellow pasty salsa. Totally inedible! So, trying to be gentle and encouraging (while downing water and gasping for cool air), I added 4 cups of left over soft-cooked red lentils. This brought the texture and heat under control and they turned out to be great- and oh so nutritious with those lentils. I topped mine with a spoonful of fat-free sour cream- went back for seconds!

I won't even describe DH's homemade broiler pan (it involved cooling racks and muffin pans)- he didn't realize we had a real one.

So glad he is home :)

[Laura B]

LOL, kvalley! That imagery is just too funny.

Thanks for all of the reviews on this dish. I am very much looking forward to trying it. I love beef and I also love hoisin sauce and have a big jar of it! :D

[Julia1Pin]

Originally posted by KValley
I won't even describe DH's homemade broiler pan (it involved cooling racks and muffin pans)- he didn't realize we had a real one. So glad he is home :)

Your husband sounds very indutrious. And I think that his "broiler pan" probably worked just as well. And hey, at least he tried.

A+ for effort.

[MKSquared]

I made the SSS too ... yum! I wasn't familiar with hoisin sauce before I made the recipe, but when I tasted the sauce, the predominate flavor was that of molasses.

I'd think that you could probably substitute a mild molasses for the hoisin sauce. Any comments?

[ElinorC]

I just tried the Saucy Sirloin and thought it was delicious. I don't think molasses would be a good substitute for the hoison sauce since it has more flavors than sweet. I didn't think the sauce was too sweet although I used a little less hoison than called for due to the previous reviews. It is a definite repeater.

[browneye]

Sorry not to reply sooner to the questions, but we were on vacation for the last 8 days!!! FUn FUn FUN!

Now, to get back to the original question, KValley's creativeness in substitution for the Hoisin was commendable.

To me, Hoisin has a totally unique flavor all of it's own. The only thing I can think of that would come close would be a combo of a plum jam with perhaps some barbeque sauce added..and soy sauce too. OR Miso, brown sugar and soy sauce. Maybe that would be close. ..sorta.

Leslie- Hoisin sauce is available in the Asian or Oriental food section in the grocery store in a little jar. The ingredients are all in Chinese except for "soybeans and selected spices" HMMM..

I don't know if you can find an exact sub, but Molasses clearly is not it.....

IMHO

[luv2cook]

Made this last night. Cut back on the hoisin a bit and added an extra garlic clove. I let it cook down a bit as I doubled the sauce. Yum. I cooked the whole thing on the George and made mashed tators and corn.

[Jewel]

When I asked a Chinese friend of mine what Hoisin Sauce was she shrugged and said "Fermented Plum Sauce" like everyone should know! I don't know about the 'fermented' part, but the plum part is true enough! :D

[MKSquared]

I loved this recipe so much, I made it for my parents at their house. Now Mom loves it, and she made it for her sister! :-)

Anyway, when I bought hoisin sauce at Heinen's in Cleveland, one of the ingredients was sweet potatoes. No kidding.

I'm unsure of the brand, since I don't have it here, but I do remember it having Asian characters on it. Anyone else have sweet potatoes in their hoisin?

[Lynn B]

According to the new CL "Light & Easy Menus" cookbook, page 99, you can make your own hoisin sauce.

Hoisin Sauce:
Mix 3 Tbl brown sugar; 3 Tbl low-sodium soy sauce; and 1/4 tsp garlic powder to make approximately 1/4 cup sauce.

Don't have a clue about the sweet potatoes?!!! :eek:

Lynn

[beacooker]

I made this for dinner tonight, and really liked it. I actually only made the sauce, for the beef I just cooked some thin round steaks I had. I served it with mashed potatoes, as the recipe suggested, and will probably make it with them every time, because the sauce is so good on the potatoes! This one is definitely a keeper.

[goldenlover]

I don't think I cut this one out- can you help me? It looks like everyone loves it.

Thanks, DB

[lhall]

Originally posted by McSix
I'm kicking this up because I would also like to know if you can substitute a different sauce....

I made this last week and I have to admit that being distracted with 2 kids I picked up Szechuan sauce instead of Hoisin sauce. I subbed it anyways, but didn't use as much because I didn't want the meat to be too hot for the 3 year old.
It was still very good.

It was good. I did pick up some hoisin sauce at the store this week, maybe I'll try it with the correct sauce too.

Leigh

[beacooker]

Goldenlover, when I get home tonight I'll post it, if no one has done so yet.

[ElinorC]

Here's the recipe:


* Exported from MasterCook *

Saucy Sirloin Steak

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Main Dish


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 pound boneless sirloin steak -- trimmed
cooking spray
1 teaspoon olive oil
2 cloves garlic -- minced
1/2 cup beef broth
1/4 cup hoisin sauce
2 teaspoons Dijon mustard
1 teaspoon tomato paste
3 teaspoons red wine vinegar

1. Preheat broiler.

2. Combine first 3 ingredients in a small bowl; sprinkle over steak. Place steak on broiler rack coated with cooking spray. Broil for 6 minutes on each side or until desired degree of doneness. Let stand for 5 minutes. (Can pan fry in heavy skillet for about 5 minutes on one side and 2-3 minutes on second side for medium rare.)

3. While steak is standing, heat the olive oil in a small saucepan over medium heat; add the garlic, and cook for 30 seconds, stirring constantly. Add the broth and the remaining ingredients. Bring to a boil; reduce heat, and simmer for 5 minutes or until thick, stirring with a whisk. Cut steak diagonally across the grain into thin slices, and serve with sauce.

Note: Good with mashed potatoes (made softer than usual).

Yield: 4 servings (serving size: 3 ounces steak and 3 tablespoons sauce.).


Ratings : Excellent Keeper 2
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Per Serving (excluding unknown items): 289 Calories; 17g Fat (55.0% calories from fat); 23g Protein; 9g Carbohydrate; 1g Dietary Fiber; 72mg Cholesterol; 786mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 1 1/2 Fat; 1/2 Other Carbohydrates.

[Peggy]

Must add my stamp of approval on this one. We had it last week and all thought it was great!

Peggy

[greysangel]

made it last friday night with mashed yams and sugar snap peas....very tasty :)

JeAnne