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Thursday, September 2, 2010

Stir Fry Ginger Beef


Ran across a recipe this week that needed exploration....Ginger Beef.   I started with the original version but decided to make a few additions, one being cubed cucumber.   I have never considered cucumber for an ingredient but after visiting a couple local restaurants, I found it was common.   I believe the taste is refreshing and a little more lively than a yellow squash or zucchini. 

First on the agenda, egg rolls.   I used to buy a full package and wouldn't use them up.   They always spoiled...so this time, I took four out of the package, wrapped the balance in four sheets each and froze them.   They thaw very quickly and remain fresh and pliable.  



Keep your temp up to 375F  Use that Thermometer!!
I have made egg rolls ahead of time and tried to keep warm in the oven.   I don't get good results with that method.   So now, I prepare my Stir Fry and fry egg rolls at the very end....right out of the oil, drain on paper towels and immediately serve!  

And on to the entree.....very easy to present with a little advance preparation.  

Diced Serrano, sliced garlic, julienne ginger

Beef in HOT wok or Cast Iron Skillet


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Stir Fry Ginger Beef


  Marinade:
2 tbsp rice vinegar
5 tbsp soy sauce
1 tbsp honey
1 tbsp ginger; grated
1 teaspoon chile pepper flakes
1 teaspoon ground cumin
  Stir Fry:
24 oz sirloin steak
1 tbsp corn starch
2 tbsp oil
1 tbsp sesame oil
1/2 c cucumber; small cubes
4  scallions; sliced
2  garlic cloves; sliced
2  serrano chilies; sliced
1  nob of ginger; julienne


Chill the steak in the freezer for 30 minutes before you slice it, this will make it easier to cut in thin slices. Slice the steak first crosswise in 1/2-inch thick slices. The cut each slice lengthwise into strips.

In a medium bowl, whisk together the marinade ingredients; the soy sauce, vinegar, grated ginger, honey, red chile flakes, and cumin. Mix the beef in with the marinade to coat and let it sit for at least 30 minutes, and up to 4 hours, in the fridge.

In a small bowl, mix the corn starch with 2 tablespoons of cold water to make a slurry.

Heat the oil in a wok, or a large sauté pan, over high heat until it is nearly smoking. As the oil is heating up, pat the beef dry and separate it into small batches no larger than what can fit into the palm of your hand.  Working in batches, sauté beef until just brown outside but rare inside, no more than 1 minute. Transfer beef to a bowl.

When all of the beef is cooked, put the chiles and garlic into the pan and stir-fry 30-45 seconds. Add the julienned ginger, cubed cucumber and cook for 30-45 seconds more. Add the beef back to the pan. Add the cornstarch slurry. Add the scallions and mix everything together. Cook for 1 minute.

Turn the heat off and mix in the cilantro. Serve immediately.


** Exported from Now You're Cooking! v5.86 **

Quick cooking keeps everything fresh

Ready for the table!!  Enjoy. 

1 comment:

Mushy said...

That looks awesome...not sure I could handle it, but I may try!

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The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true. As with any recipe, you may find your personal intervention will be necessary -- © WHStoneman 2015