{"id":358667,"date":"2026-09-19T16:27:38","date_gmt":"2026-09-19T14:27:38","guid":{"rendered":"https:\/\/legrandcontinent.eu\/fr\/?post_type=sunday&#038;p=358667"},"modified":"2026-09-19T16:27:42","modified_gmt":"2026-09-19T14:27:42","slug":"le-gout-du-wok-hei","status":"publish","type":"sunday","link":"https:\/\/legrandcontinent.eu\/fr\/dimanches\/le-gout-du-wok-hei\/","title":{"rendered":"Le go\u00fbt du wok hei"},"content":{"rendered":"\n<div class=\"sunday-recipe-list font-sans mx-auto md:w-6\/10 lg:w-5\/7 xl:w-5\/9\">\n\n    \n                    <h2 class=\"pb-3 mb-4 border-b border-black article-label\">\n                Ingr\u00e9dients (pour trois personnes)            <\/h2>\n        \n                    <ul class=\"mb-6 font-sans text-xs md:grid md:grid-cols-3\">\n                                                                                                    <li class=\" leading-4 pb-2 md:pt-0 md:pb-3\">\n                            Une bavette de flanchet                        <\/li>\n                                                                                                                            <li class=\" leading-4 pb-2 md:pt-0 md:pb-3\">\n                            2 bottes d\u2019oignons verts                        <\/li>\n                                                                                                                            <li class=\"mb-2 md:mb-0 leading-4 pb-2 md:pt-0 md:pb-3\">\n                            4 gousses d\u2019ail                        <\/li>\n                                                                                                                            <li class=\" leading-4 pb-2 md:pt-0 md:pb-3\">\n                            Gingembre                        <\/li>\n                                                                                                                            <li class=\" leading-4 pb-2 md:pt-0 md:pb-3\">\n                            Piments rouges s\u00e9ch\u00e9s                        <\/li>\n                                                                                                                            <li class=\"mb-2 md:mb-0 leading-4 pb-2 md:pt-0 md:pb-3\">\n                            Huile de piment rouge                        <\/li>\n                                                                                                                            <li class=\" leading-4 pb-2 md:pt-0 md:pb-3\">\n                            Huile d\u2019avocat                        <\/li>\n                                                                                                                            <li class=\" leading-4 pb-2 md:pt-0 md:pb-3\">\n                            Vin de cuisine Shaoxing                        <\/li>\n                                                                                                                            <li class=\"mb-2 md:mb-0 leading-4 pb-2 md:pt-0 md:pb-3\">\n                            Sauce soja                        <\/li>\n                                                                                                                            <li class=\" leading-4 pb-2 md:pt-0 md:pb-3\">\n                            Sel                        <\/li>\n                                                                                                                            <li class=\" leading-4 pb-2 md:pt-0 md:pb-3\">\n                            Poivre                        <\/li>\n                                                                                                                            <li class=\"mb-2 md:mb-0 leading-4 pb-2 md:pt-0 md:pb-3\">\n                            Sucre                        <\/li>\n                                                                    <\/ul>\n        \n    \n    \n    \n<\/div>\n\n\n\n<p>Tous les quinze jours environ, mon p\u00e8re ramenait de tr\u00e8s bons steaks \u00e0 la maison et les faisait griller le dimanche soir. Il aimait la viande, surtout le b\u0153uf, et en achetait toujours trop. Il restait chaque fois un ou deux steaks de plus que n\u00e9cessaire. Il les faisait mariner en les saupoudrant de sel, de poivre noir et d\u2019ail en poudre, puis il les faisait griller tr\u00e8s l\u00e9g\u00e8rement.&nbsp;<\/p>\n\n\n\n<p>Il les d\u00e9coupait ensuite pour pr\u00e9parer un saut\u00e9 \u00e0 la chinoise de mani\u00e8re tr\u00e8s simple, juste avec un wok extr\u00eamement chaud, de l\u2019huile, du gingembre, des piments, beaucoup d\u2019oignons verts et un trait de sauce soja.&nbsp;<\/p>\n\n\n\n<p>Les saveurs sont tr\u00e8s basiques, mais pour moi, c\u2019est le go\u00fbt de mon enfance&#160;: la note fum\u00e9e l\u00e9g\u00e8re du grill persiste et le wok fait le reste. Le n\u00f4tre \u00e9tait install\u00e9 dehors, sur un br\u00fbleur \u00e0 gaz d\u2019une puissance d\u00e9raisonnable, suffisante pour obtenir ce que les cuisiniers chinois appellent le \u00ab&#160;wok hei&#160;\u00bb, ou \u00ab&#160;souffle du wok&#160;\u00bb, un m\u00e9lange unique de saveurs, de textures et d\u2019ar\u00f4mes caram\u00e9lis\u00e9s.&nbsp;<\/p>\n\n\n\n<p>Ne cherchez pas ce plat au restaurant, vous ne le trouverez pas. Mais voici comment le pr\u00e9parer chez vous.&nbsp;<\/p>\n\n\n\n<div class=\"text-and-quote flex flex-wrap font-serif text-xs leading-6 xl:text-sm xl:leading-6 md:flex-row-reverse\">\n    <div class=\"relative w-full mb-5 text-3xs md:mb-0 md:flex md:self-stretch md:flex-col md:justify-center md:mr-1\/10 md:w-2\/10 lg:mr-1\/7 lg:w-1\/7 xl:mr-1\/9 xl:w-2\/9 md:pl-3 lg:pl-6\">\n                    <div>\n                <figure class=\"flex flex-wrap items-center w-full md:block md:space-y-2\">\n                                        <img decoding=\"async\" class=\"block shrink-0 w-1\/2 lg:w-full\" src=\"https:\/\/legrandcontinent.eu\/fr\/wp-content\/uploads\/sites\/2\/2026\/09\/steak.png\" alt=\"\">\n                    <div class=\"block pl-4 md:pl-0 w-7\/10\">\n                                                                    <\/div>\n                <\/figure>\n            <\/div>\n            <\/div>\n    <div class=\"md:w-5\/10 lg:w-4\/7 xl:w-4\/9 space-y-3\">\n                    <p>Il faut tout d\u2019abord une bavette de flanchet, le fameux <em>flank steak<\/em> am\u00e9ricain. Ce morceau est id\u00e9al, car son grain est lisible et on voit tr\u00e8s rapidement le sens des fibres. Une pi\u00e8ce enti\u00e8re p\u00e8se g\u00e9n\u00e9ralement entre 900 et 1 200 grammes environ. J\u2019en utilise la moiti\u00e9, que je taille en tranches tr\u00e8s fines dans le sens inverse des fibres. Il s\u2019agit de la taille id\u00e9ale pour un saut\u00e9. Vient ensuite une marinade s\u00e8che&#160;: une demi-cuill\u00e8re \u00e0 caf\u00e9 de sel et une cuill\u00e8re \u00e0 caf\u00e9 de sucre, m\u00e9lang\u00e9s \u00e0 la main, puis 10 \u00e0 15 minutes de repos.<\/p>\n            <\/div>\n<\/div>\n\n\n\n<p>L\u2019\u00e9tape d\u00e9cisive consiste ensuite \u00e0 ajouter environ une cuill\u00e8re \u00e0 soupe, voire une cuill\u00e8re \u00e0 soupe et demie, d\u2019eau, ce qui permet au b\u0153uf d\u2019\u00eatre beaucoup plus tendre sans pour autant alt\u00e9rer ses saveurs. Vient ensuite la marinade humide&#160;: une cuill\u00e8re \u00e0 soupe d\u2019huile piment\u00e9e et une cuill\u00e8re \u00e0 caf\u00e9 de sauce soja fonc\u00e9e, pour donner un peu de richesse umami \u00e0 la pr\u00e9paration. Puis, vingt minutes de repos.&nbsp;<\/p>\n\n\n\n<div class=\"text-and-quote flex flex-wrap font-serif text-xs leading-6 xl:text-sm xl:leading-6 md:flex-row\">\n    <div class=\"relative w-full mb-5 text-3xs md:mb-0 md:flex md:self-stretch md:flex-col md:justify-center md:ml-1\/10 md:w-2\/10 lg:ml-1\/7 lg:w-1\/7 xl:ml-1\/9 xl:w-2\/9 md:pr-3 lg:pr-6\">\n                    <div>\n                <figure class=\"flex flex-wrap items-center w-full md:block md:space-y-2\">\n                                        <img decoding=\"async\" class=\"block shrink-0 w-1\/2 lg:w-full\" src=\"https:\/\/legrandcontinent.eu\/fr\/wp-content\/uploads\/sites\/2\/2026\/09\/cipollotto.png\" alt=\"\">\n                    <div class=\"block pl-4 md:pl-0 w-7\/10\">\n                                                                    <\/div>\n                <\/figure>\n            <\/div>\n            <\/div>\n    <div class=\"md:w-5\/10 lg:w-4\/7 xl:w-4\/9 space-y-3\">\n                    <p>Le reste est tr\u00e8s simple. Il vous faut deux bottes enti\u00e8res d&rsquo;oignons verts, les plus gros et les plus beaux possible, que vous laverez puis taillerez en biais, en morceaux ayant la forme d\u2019oreilles de cheval. Le tas doit para\u00eetre absurde. Il suffit ensuite d&rsquo;ajouter un tron\u00e7on de gingembre pel\u00e9 de 2,5 centim\u00e8tres d\u00e9taill\u00e9 en rondelles, quatre gousses d\u2019ail finement \u00e9minc\u00e9es et une poign\u00e9e de piments rouges s\u00e9ch\u00e9s dont on coupe les extr\u00e9mit\u00e9s et retire les graines, et tout est pr\u00eat pour cuisiner.<\/p>\n            <\/div>\n<\/div>\n\n\n\n<p>Juste avant de saisir la viande, on ajoute une cuill\u00e8re \u00e0 soupe de vin de cuisine chinois Shaoxing, que l&rsquo;on m\u00e9lange avec environ une cuill\u00e8re \u00e0 caf\u00e9 de f\u00e9cule de pomme de terre. On verse ce m\u00e9lange sur le b\u0153uf en massant pour cr\u00e9er une couche satin\u00e9e sur la viande.&nbsp;<\/p>\n\n\n\n<p>Pour la cuisson, faites chauffer trois cuill\u00e8res \u00e0 soupe d\u2019une bonne huile de graines, comme de l\u2019huile d\u2019avocat ou de colza. Faites sauter le b\u0153uf pendant environ 60 secondes, voire moins, pour qu\u2019il reste l\u00e9g\u00e8rement ros\u00e9. On le retire en laissant l\u2019huile dans le wok, et on peut m\u00eame en rajouter un filet si besoin.<\/p>\n\n\n\n<div class=\"text-and-quote flex flex-wrap font-serif text-xs leading-6 xl:text-sm xl:leading-6 md:flex-row-reverse\">\n    <div class=\"relative w-full mb-5 text-3xs md:mb-0 md:flex md:self-stretch md:flex-col md:justify-center md:mr-1\/10 md:w-2\/10 lg:mr-1\/7 lg:w-1\/7 xl:mr-1\/9 xl:w-2\/9 md:pl-3 lg:pl-6\">\n                    <div>\n                <figure class=\"flex flex-wrap items-center w-full md:block md:space-y-2\">\n                                        <img decoding=\"async\" class=\"block shrink-0 w-1\/2 lg:w-full\" src=\"https:\/\/legrandcontinent.eu\/fr\/wp-content\/uploads\/sites\/2\/2026\/09\/zenzero.png\" alt=\"\">\n                    <div class=\"block pl-4 md:pl-0 w-7\/10\">\n                                                                    <\/div>\n                <\/figure>\n            <\/div>\n            <\/div>\n    <div class=\"md:w-5\/10 lg:w-4\/7 xl:w-4\/9 space-y-3\">\n                    <p>Faites ensuite revenir le gingembre, l\u2019ail et enfin les piments dans cette huile. Ces derniers n\u00e9cessitent une attention particuli\u00e8re&#160;: il faut qu\u2019ils cuisent jusqu\u2019\u00e0 ce qu\u2019ils prennent une couleur brun fonc\u00e9, presque noire, sans br\u00fbler. D\u00e8s qu\u2019ils sont pr\u00eats, on ajoute le b\u0153uf dans le wok pendant 30 secondes, arros\u00e9 d\u2019un filet de sauce soja claire. Les oignons verts entrent en dernier, pour 30 secondes encore, afin de conserver leur croquant et leur mordant.<\/p>\n            <\/div>\n<\/div>\n\n\n\n<p>C\u2019est pr\u00eat.&nbsp;<\/p>\n\n\n\n<p>Vingt minutes en tout pour un plat tr\u00e8s simple \u00e0 pr\u00e9parer en semaine. Tout tient \u00e0 trois choses&#160;: un wok tr\u00e8s chaud, une huile piment\u00e9e franchement parfum\u00e9e et des piments qui donnent au plat sa note de br\u00fbl\u00e9. Le reste est affaire de secondes \u2013 et d&rsquo;habitude.&nbsp;<\/p>\n\n\n\n<p>On le sert avec du riz fra\u00eechement cuit \u00e0 la vapeur.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le b\u0153uf saut\u00e9 du dimanche soir avec Kaiser Kuo<\/p>\n","protected":false},"featured_media":358655,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_trash_the_other_posts":false,"_yoast_wpseo_estimated-reading-time-minutes":1,"_lgc_tts_voice":"","_lgc_tts_publish":false,"_lgc_tts_history_item_id":"","_lgc_tts_generated_at":"","_lgc_tts_status":"","_lgc_tts_error":"","footnotes":""},"categories":[],"staff":[4975],"editorial_format":[4915],"week":[5145],"geo":[],"class_list":["post-358667","sunday","type-sunday","status-publish","hentry","staff-kaiser-kuo","editorial_format-cuisine"],"acf":{"_thumbnail_id":358655,"excerpt":"Le b\u0153uf saut\u00e9 du dimanche soir avec Kaiser Kuo","display_date":"","new_abstract":true},"yoast_head":"<!-- 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