I recently had the chance to check out some shots from my friend Rob on his blog Into the Flames which chronicles his travels in Australia. Amongst the incredible foods that he had the chance to eat was an old classic, a treat from my youth that we do not see here much, Steak Kau is how I knew it. Traditionally made with beef tenderloin cubes in a green onion and hoisin based sauce. This was a standby of the banquets of my youth, where Cantonese food was the standard of Oakland and San Francisco Chinatown foods. I was inspired to take a second look at this dish with a little live fire thrown in.
First, I decided that beef tenderloin was a little out of my league budget wise, so I went with flat iron roast, which is a remarkably tender cut of beef. It is now finding favor in many restaurants as a more budget friendly cut of beef that closely mimics tenderloin in texture, while being a little more beefy in flavor. I rubbed it with a dusting of Salt-free Dizzy Pig rub and then a second coating of my Top Rub. This was put on the kettle at a temperature of 300F with a chunk or two of peach.
1/4 cup shrimp shell and prawn broth
2 tablespoons Hoisin Sauce
1 tablespoon Peach Habanero sauce
1 teaspoon Oyster Sauce
Whisk together to combine. I believe this sauce will work best cooked once with the meat and vegetables.