My Grandmother's Soy-Braised Meat
From Her Kitchen to Mine
You know that feeling when a smell hits you and suddenly you're a kid again? That's what happens every time I cook this soy meat. The moment that garlic and those green chilies hit the pan, I'm back in my grandmother's kitchen. I used to hover around her stove just to get the first taste, and now here I am, making it almost every week for my own family.
The Marination Process
The secret to achieving that deep umami flavor lies in the marination. I combine soy sauce with cornstarch, which not only helps the flavors penetrate the meat but also creates a beautiful glossy sauce later. While an hour of marination works well, you can leave it overnight in the fridge for even more intense flavors.
The Initial Sear
This dish may have few ingredients, but each step is an opportunity to build flavor. Searing the meat is crucial – it seals in the juices and creates a gorgeous caramelization that deepens the flavors. Don't worry about those browned bits sticking to the pan; that's pure gold in terms of flavor, and they'll incorporate beautifully into the sauce later.
The Aromatics
After removing the seared meat, in go the aromatics. A quick note on chilies: I use Birdseye chilies because they remind me of Indian green chilies, but Serrano peppers work well too. I avoid Jalapeños as their flavor can overpower the dish. The chilies and garlic need just a few seconds in the pan – we're not looking to brown them.
The Slow Cook
This is crucial to developing flavor and getting the meat to be as tender as possible. Once the meat returns to the pan, I add rice vinegar, which helps lift those flavorful browned bits from the bottom. I let it cook covered on low heat for about 30 minutes before adding any water. The entire cooking process takes about 3 hours, but this slow-cooking method yields meat so tender you won't need a knife.
Serving Suggestion
This soy-braised meat pairs perfectly with my street-style chow mein for a delicious Indo-Chinese feast. The rich, savory meat alongside the noodles creates a combination that's both comforting and exciting.
While I use beef chuck, my grandmother made this with goat meat, and both versions are equally delicious.
Ingredients
2 tbsp neutral oil
1 lb beef chuck, cut into cubes
3 tbsp light soy sauce
2 tsp cornstarch
6-8 green chilies (chopped into small pieces) - I use Thai chilies
6 cloves of garlic. minced
1 tbsp dark soy sauce
3 tbsp rice vinegar
Method
Marinate the meat for at least one hour with 3 tbsp of light soy sauce and 1 tsp cornstarch. You could also marinate it overnight.
Heat a wide-mouthed pan to medium-high and add 1 tbsp of oil. Add in the marinated meat and sear it till the sides are golden brown and develop a crust. Take it out of the pan and set it aside.
Now add 1 more tbsp of oil and add in the chilies and garlic. Saute till they smell fragrant and then add the meat back in along with the juices and the leftover marinade, if any.
Now add the rice vinegar and scrape the bottom of the pan so all the brown bits (fond) stuck to the bottom of the pan.
Lower the heat, cover the pan and cook for 30 minutes.
After 30 minutes, add in 1/2 cup of water. Scrape the pan and incorporate any remaining fond into the sauce. Cover again and cook on low for ~3 hours or until the meat is tender.
Mix 1 tsp of cornstarch with the dark soy sauce and add it into the pan of cooked meat. Mix well and check for seasoning. Add more light soy sauce, if needed.
Garnish with fresh green chilies and serve with white rice or noodles.