This dish is my take on an old favorite from TenPenh, the now-closed Asian-inspired restaurant I helped open in Washington, D.C. The tri-tip would rest in a robust marinade with black Asian vinegar, sesame, and garlic, flavors that fused together to give the meat an ideal combination of tenderness and exceptionally complex flavors. Once the meat was placed on the grill, the kitchen would immediately be filled with a mouthwatering aroma that conjured visions of street vendors around the urban neighborhoods of Southeast Asia. The finished meat would get tossed into a wok with chow foon noodles, farmers’ market vegetables, and a spicy hoisin sauce.
- 1 1/2-2 pound Beef tri-tip, cut into 2-inch cubes
- 1/4 cup Low-sodium soy sauce
- 1/4 cup Black Asian vinegar
- 1/2 cup Peanut or vegetable oil
- 3 tablespoon Honey
- 4 Green onions, thinly sliced
- 2 tablespoon Fresh ginger, peeled and minced
- 1/4 cup Chili garlic sauce
- 2 tablespoon Black and white sesame seeds
- Additional black or white sesame seeds
- Rice or noodles
- Place a 1-gal. zip-top plastic freezer bag in a large bowl; add first 9 ingredients. Seal bag, and turn it to mix well; refrigerate 8 to 10 hours. About 1 hour before grilling beef, light charcoal grill or preheat gas grill to 400° to 500° (high).
- Remove beef from marinade, discarding marinade, and grill 2 minutes; turn and grill an additional 2 minutes. Remove beef from grill, and sprinkle with additional sesame seeds. Serve over rice or rice noodles.