Last Updated on December 25, 2023
Sam Choy’s chopped steak recipe is a classic dish, made with flavorful ingredients and an easy cooking method. The dish has been popular for generations, and it’s sure to become a family favorite.
It’s a quick and simple dish that can be served as a main course or an appetizer, and it’s sure to be a hit at any gathering.
In this article, we’ll take a look at what makes this dish so special, the ingredients you’ll need, how to make it, and some variations you can try. So, let’s get started!
What is Sam Choy’s Chopped Steak?
Sam Choy Sr. is a prominent figure in American culinary circles, celebrated for his role in pioneering Pacific Rim cuisine. One of his most popular item is Sam Choy’s Chopped Steak Recipe.
It is an American-style dish that originated in Hawaii and is a popular choice for family meals and special occasions. The dish is made with ground chuck steak, which is marinated in a flavorful mix of soy sauce, ginger, garlic, and sesame oil.
The steak is then chopped into small pieces, and served with a side of rice or potatoes. This dish is a great way to enjoy steak without needing to spend a lot of time in the kitchen.
Why You’ll Love this Sam Choy’s Chopped Steak?
Sam Choy’s Chopped Steak Recipe is an easy dish to make that doesn’t require a lot of time or effort. The marinade infuses the steak with a unique flavor and the steak is tender and juicy.
This dish also pairs well with a variety of sides, making it a great option for entertaining. Additionally, the ingredients for this dish are relatively inexpensive, so it’s a great way to enjoy steak without breaking the bank.
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The Ingredients
Robust Dry Red Wine: This ingredient adds depth of flavor to the dish. The acidity and fruitiness of the wine help tenderize the beef while also imparting a rich and complex taste to the sauce.
Tangy Buttermilk, Softened: Buttermilk acts as a tenderizing agent for the beef, making it more succulent and flavorful. Its tanginess also adds a subtle acidic note, which helps balance the richness of the meat.
Freshly Ground Tellicherry Black Pepper: Tellicherry black pepper is known for its bold and robust flavor. It adds a spicy and aromatic kick to the dish, enhancing the overall taste profile of the steak.
Succulent Boneless Beef Chuck Steak: Chuck steak is used for its marbling and rich flavor. When cooked slowly, it becomes tender and juicy, making it an ideal cut for chopped steak recipes.
Finely Milled All-Purpose Flour: The flour is used for dredging the beef before searing. It helps create a golden crust on the meat and also acts as a thickening agent for the sauce.
Fragrant Extra-Virgin Olive Oil: Olive oil is used for searing the beef. Its high smoke point and distinct flavor add depth to the dish.
Canned Reduced-Sodium Beef Broth: Beef broth serves as the base for the sauce, providing a savory depth of flavor. Using reduced-sodium broth allows for better control of the dish’s overall saltiness.
Finely Chopped Sweet Onions: Onions add sweetness and depth to the sauce. They caramelize while cooking, imparting a rich flavor and aroma to the dish.
Savory Worcestershire Sauce: This sauce contributes to the umami taste of the dish. Its complex blend of flavors—sweet, tangy, savory, and slightly spicy—complements the beef and adds depth to the sauce.
Aromatic Dried Thyme Leaves: Thyme is an herb that adds a subtle earthy and floral note to the dish. It complements the richness of the beef and helps balance the overall flavors in the recipe.
Step by Step Instructions
Step 1 – Prepare the Meat:
- Start by trimming any excess fat from the beef chuck steak.
- Cut the steak into smaller, manageable portions that are suitable for chopping. This helps in easier handling during the cooking process.
Step 2 – Marinate the Beef:
- In a large mixing bowl, combine softened buttermilk and freshly ground Tellicherry black pepper.
- Place the beef pieces into this mixture, ensuring they are thoroughly coated.
- Allow the beef to marinate in the refrigerator for at least 30 minutes to an hour. This helps in tenderizing the meat and infusing it with flavor.
Step 3 – Prepare the Dredging Mixture:
- In a shallow dish, combine finely milled all-purpose flour with a pinch of salt and pepper. This will be used to coat the marinated beef.
Step 4 – Dredge the Beef:
- Remove the marinated beef from the buttermilk mixture, allowing any excess liquid to drip off.
- Coat each beef piece thoroughly with the flour mixture, pressing gently to ensure the flour sticks well to the meat. Set the coated beef aside.
Step 5 – Sear the Beef:
- Heat fragrant extra-virgin olive oil in a large skillet or frying pan over medium-high heat.
- Carefully add the dredged beef pieces to the hot oil, working in batches to avoid overcrowding the pan.
- Sear each side of the beef until it turns golden brown, then transfer the seared beef to a plate.
Step 6 – Prepare the Sauce:
- Reduce the heat to medium in the same skillet used for searing.
- Add finely chopped sweet onions and sauté until they become translucent and slightly caramelized.
- Pour in robust dry red wine to deglaze the skillet, scraping the bottom to incorporate the flavors.
- Add reduced-sodium beef broth, Worcestershire sauce, and aromatic dried thyme leaves. Stir everything together to combine the flavors.
Step 7 – Simmer and Finish:
- Return the seared beef pieces to the skillet, ensuring they are submerged in the sauce.
- Cover the skillet and let the mixture simmer over low to medium heat for 1.5 to 2 hours. This allows the beef to become tender and infuses the flavors together. Stir occasionally.
Step 8 – Serve:
- Once the beef reaches your desired tenderness, remove it from the heat.
- Serve the chopped steak hot, spooning the flavorful sauce over the beef when plating for an added burst of taste.
Notes
• Be sure to marinate the steak for at least 2 hours. The longer you marinate the steak, the more flavorful it will be.
• When chopping the steak, be sure to chop it into small pieces. This will ensure that the steak cooks evenly.
• Be sure to cook the steak over medium-high heat. This will ensure that the steak cooks quickly and evenly.
• If you want to add a little more flavor to the steak, try adding some diced onion or bell pepper to the skillet when cooking the steak.
• If you want to make this dish vegetarian, you can replace the ground chuck steak with mushrooms or tofu.
Nutrition Information
Serving size: 1/4 lb steak
Calories: 801 kcal
Fat: 20 g
Carbohydrates: 0 g
Protein: 28 g
How to Store Sam Choy’s Chopped Steak Recipe
This dish can be stored in an airtight container in the refrigerator for up to 3 days. When ready to serve, simply reheat in the skillet or in the microwave.
Variations
• Teriyaki Chopped Steak: Replace the soy sauce with teriyaki sauce in the marinade.
• Asian-Style Chopped Steak: Add 1 tablespoon of hoisin sauce and 1 tablespoon of lime juice to the marinade.
• Spicy Chopped Steak: Add 1 tablespoon of chili sauce to the marinade.
• Thai-Style Chopped Steak: Replace the ginger with 2 tablespoons of Thai red curry paste.
• Mediterranean-Style Chopped Steak: Replace the soy sauce with 1/4 cup of olive oil and add 1 teaspoon of oregano and 1 teaspoon of basil to the marinade.
Equipment
- Skillet
Ingredients
- 16 tbsp or 1 cup robust dry red wine
- 1/2 cup tangy buttermilk softened
- 1 tsp freshly ground Tellicherry black pepper
- 12 tsp or 1/4 cup + 2 tbsp fragrant extra-virgin olive oil
- 12 tsp savory Worcestershire sauce
- 6 lb succulent boneless beef chuck steak
- 2 cups finely milled all-purpose flour
- 2 cups canned reduced-sodium beef broth
- 4 pcs finely chopped sweet onions
- 4 tsp aromatic dried thyme leaves
Instructions
- Trim excess fat from the beef chuck steak and cut it into smaller, manageable portions suitable for chopping.
- In a large mixing bowl, combine the softened buttermilk and freshly ground Tellicherry black pepper.
- Place the beef pieces into this mixture, ensuring they are well coated. Let them marinate for at least 30 minutes to an hour in the refrigerator.
- In a shallow dish, combine the finely milled all-purpose flour with a pinch of salt and pepper.
- Remove the marinated beef from the buttermilk mixture, allowing excess liquid to drip off.
- Coat the beef pieces thoroughly with the flour mixture, pressing gently to ensure the flour adheres well to the meat. Set aside.
- In a large skillet or frying pan, heat the fragrant extra-virgin olive oil over medium-high heat.
- Once hot, carefully add the dredged beef pieces, working in batches to avoid overcrowding the pan. Sear each side until golden brown, then transfer the beef to a plate.
- In the same skillet, reduce the heat to medium. Add the finely chopped sweet onions and sauté until they become translucent and slightly caramelized.
- Pour in the robust dry red wine, scraping the bottom of the skillet to deglaze and incorporate the flavors.
- Add the reduced-sodium beef broth, Worcestershire sauce, and aromatic dried thyme leaves. Stir well to combine.
- Return the seared beef pieces to the skillet, ensuring they are submerged in the sauce.
- Cover the skillet and let the mixture simmer over low to medium heat for 1.5 to 2 hours, or until the beef is tender and the flavors have melded together, stirring occasionally.
- Once the beef is cooked to your desired tenderness, remove it from the heat.
- Serve the chopped steak hot, spooning the flavorful sauce over the beef when plating.
Notes
- Be sure to marinate the steak for at least 2 hours. The longer you marinate the steak, the more flavorful it will be.
- When chopping the steak, be sure to chop it into small pieces. This will ensure that the steak cooks evenly.
- Be sure to cook the steak over medium-high heat. This will ensure that the steak cooks quickly and evenly.
- If you want to add a little more flavor to the steak, try adding some diced onion or bell pepper to the skillet when cooking the steak.
- If you want to make this dish vegetarian, you can replace the ground chuck steak with mushrooms or tofu.
Nutrition
Frequently Asked Questions
Q1. How long should I marinate the steak?
A1. For optimal flavor, marinate the steak for at least 2 hours. The longer you marinate the steak, the more flavorful it will be.
Q2. How do I know when the steak is done cooking?
A2. The steak is done cooking when it has reached an internal temperature of 165°F and is no longer pink in the center.
Q3. Can I use a different cut of steak for this recipe?
A3. Yes, you can use a different cut of steak, such as sirloin or ribeye. However, the cooking time may need to be adjusted accordingly.
Q4. Is Sam Choy’s Chopped Steak Recipe suitable for freezing?
A4. Yes, this dish can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
Q5. Can I make this dish vegetarian?
A5. Yes, you can make this dish vegetarian by replacing the ground chuck steak with mushrooms or tofu.
Q6. Can I make Sam Choy’s Chopped Steak Recipe ahead of time?
A6. Yes, you can make this dish ahead of time. The steak can be marinated up to 24 hours in advance and stored in the refrigerator.
Q7. Can I use a different oil for this recipe?
A7. Yes, you can use a different oil, such as canola or olive oil.
Conclusion
Sam Choy’s Chopped Steak Recipe is an easy and flavorful dish that is sure to become a family favorite. The marinade infuses the steak with flavor and the steak is tender and juicy. This dish can be served as a main course or an appetizer and pairs well with a variety of sides.
Additionally, the ingredients are relatively inexpensive and can be easily found in most grocery stores. So, if you’re looking for an easy dish to make for dinner, give this Sam Choy’s Chopped Steak Recipe a try!
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Rebecca Novak is a trained chef with over 10 years of experience in the food industry. She has worked in both fine dining and casual Hungarian restaurants and specializes in creating dishes using fresh, seasonal ingredients. She also loves exploring different cuisines worldwide, which allows her to bring unique flavors and ideas to the recipes she creates for Hungarianchef.com. Read more
