Seems like Chinese-style bao buns are the hottest news in hand-held. And nothing puts "wow" on a bao like thin slices of grilled five-spice-seasoned Flat Iron steak with creamy hoisin peanut sauce and scallion oil. Looking to serve a small plate that makes a big statement? Slice up some steak and bao down. Ingredients MARINATED STEAK 1 quart Canola oil 1/4 cup Kosher salt 1/4 cup Chinese five-spice powder 9 pounds Beef Shoulder Flat Iron Steaks (Flat Iron) (IMPS/NAMP 1114D, PSO1; 24 each) HOISIN PEANUT SAUCE 9 ounces Creamy peanut butter 1 cup Water 1 cup Hoisin sauce 1 ounce Fresh ginger grated 2 tablespoons Honey 2 tablespoons Oyster sauce 2 tablespoons Asian sesame oil 2 tablespoons Reduced-sodium soy sauce 4 teaspoons Red wine vinegar 2 teaspoons Vietnamese chili-garlic sauce SCALLION OIL 3 ounces Green onions (green and white parts), chopped 3/8 cup Canola oil 1/8 teaspoon Kosher salt 48 each Bao buns * (Chinese steamed buns) Green onions julienned, as needed

Instructions
TO MAKE MARINATED STEAK:
Combine oil, salt and five-spice in large non-reactive container. Add beef steaks; turn to coat. Refrigerate, covered, 20 minutes to 2 hours, turning beef once during marinating.

TO MAKE HOISIN PEANUT SAUCE:
Combine peanut sauce ingredients in medium sauce pan and bring to a simmer, whisking until smooth; keep warm until ready to use.

TO MAKE SCALLION OIL:
Place scallion oil ingredients in blender. Cover; process until pureed. Set aside.

FOR EACH SERVING, TO ORDER:
Grill 1 steak to medium rare to medium doneness. Carve into 1/4-inch-thick slices; keep warm. Steam 2 buns until warm. Spread 1 Tbsp. Hoisin Peanut Sauce inside each bun. Divide beef slices evenly between buns; drizzle with 1/2 tsp. Scallion Oil. Close buns. Plate and garnish with green onions. Drizzle plate with scallion oil.


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Yields: 24 Servings
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notes:  * Gwa pao buns may be substituted for Bao bun -- also called "steam buns".

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Cuisine:

Main Ingredient:   Beef