Sesame Ginger Soy Chuck Blade With Bell Peppers

Quite a mouthwatering, flavorful, juicy and unforgettable sandwich, this recipe for angus beef strips marinated in sesame ginger soy sauce with bell peppers, yellow onions and Brie cheese in a crusty French baguette is a gourmet treat that is filling, nutritious, aromatic, luscious, and absolutely delicious. 

This chuck roast recipe uses Angus beef chuck blade that is cut into strips and marinated in ginger, soy sauce, brown sugar, garlic, sesame seeds, and sesame oil to give it an Asian or oriental flavor. The strips of bell peppers and yellow onions are also marinated in the same sauce and sautéed in the pan. Together, the beef and the vegetables create a luscious harmony that is even made more delectable with soft and sumptuous Brie cheese. 

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Ingredients

French Baguette (8 oz. loaf) sliced into 4-6 segments, buttered and grilled

2 lbs. of Angus Chuck Blade (cut into thin strips)

1 large Green Bell Pepper (cut into thin strips)

1 large Red Bell Pepper (cut into strips)

1 large Yellow Onion (cut into rounds and separated)

Sesame Ginger Soy Sauce for marinating

Brie Cheese

Sesame Ginger Soy Sauce

½ cup fresh ginger root - finely diced

3 cups water

1 ½ cup brown sugar

4 cloves of chopped garlic

½ cup Sesame oil

½ cup soy sauce

¼ cup sesame seeds (optional)

Preparation Instructions

To prepare the sauce, put the ginger root, water, brown sugar, and garlic in a pot on the stove. Bring to a boil; cook until halfway reduced and somewhat thick. Stir frequently. This can take up to 20 minutes or so. When the ginger/brown sugar mixture is reduced, remove from heat, and transfer to a bowl.

Add the sesame oil, soy sauce, and sesame seeds to the ginger/brown sugar mixture. Mix very well and then separate into two bowls. Add the meat strips to one bowl of sauce, mix well, cover and refrigerate. Add the bell pepper strips and onion rounds to the other bowl of sauce, mix well, cover and refrigerate. Marinade for a few hours, or overnight, if possible.

When marinating is complete, place the veggies along with its marinade juices in a large hot skillet (careful not to burn yourself while transferring from bowl to hot skillet) and cook quickly on medium-high to high heat, stirring often until done to your desired vegetable crispness.

Now, remove the vegetables in the skillet and cook the meat along with its marinade juices and stir constantly. Cook meat to desired preference. When the meat is completed, the meal is ready to be put on the baguette. 

Slice the baguette into 4-6 segments, spread with some butter and heat on the grill or toaster. Layer the meat, peppers, and onions in the baguette. Sprinkle the meat and veggies with bits of soft Brie cheese and then cover with the top layer of baguette bread.

The warmed, grilled bread combined with the warmed meat and veggies causes the soft Brie to melt nicely within the sandwich. Any leftover juices from the pan may be put into dipping dishes wherein to dip the sandwich or may be poured directly onto the meat, veggies, and cheese for added flavor before topping with the bread.