GINGER BEEF STIR-FRY
This stir-fry comes together for quick weeknight meal. I do not suggest dry garlic powder or dry ginger, as you will not get the flavor profile fresh ginger and garlic bring. Serve on top of cooked rice.
Provided by thedailygourmet
Categories Main Dish Recipes Stir-Fry Beef
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Mix vegetable broth, soy sauce, honey powder, ginger, sesame oil, cornstarch, garlic, and red pepper flakes together in a small bowl.
- Heat vegetable oil in a wok until simmering. Add skirt steak, salt, and pepper. Cook until browned, about 5 minutes. Add stir-fry vegetables. Pour in sauce mixture. Cook until vegetables are heated through, about 5 minutes.
Nutrition Facts : Calories 189.2 calories, Carbohydrate 11.6 g, Cholesterol 25.2 mg, Fat 11.6 g, Fiber 0.5 g, Protein 15.1 g, SaturatedFat 2.9 g, Sodium 1083.7 mg, Sugar 0.8 g
CRISPY GINGER BEEF
This recipe is so much better than take out! Serve it with homemade fried rice or plain rice. If you like spicy, just add more chili pepper flakes!
Provided by Mandi Zainab Raimi
Categories World Cuisine Recipes Asian Chinese
Time 45m
Yield 5
Number Of Ingredients 16
Steps:
- Place cornstarch in a large bowl; gradually whisk in water until smooth. Whisk eggs into cornstarch mixture; toss steak strips in mixture to coat.
- Pour canola oil into wok 1-inch deep; heat oil over high heat until hot but not smoking. Place 1/4 of the beef strips into hot oil; separate strips with a fork. Cook, stirring frequently, until coating is crisp and golden, about 3 minutes. Remove beef to drain on paper towels; repeat with remaining beef.
- Drain off all but 1 tablespoon oil; cook and stir carrot, green bell pepper, red bell pepper, green onions, ginger, and garlic over high heat until lightly browned but still crisp, about 3 minutes.
- Whisk sugar, rice vinegar, soy sauce, sesame oil, and red pepper together in a small bowl. Pour sauce mixture over vegetables in wok; bring mixture to a boil. Stir beef back into vegetable mixture; cook and stir just until heated through, about 3 minutes.
Nutrition Facts : Calories 364.3 calories, Carbohydrate 45.4 g, Cholesterol 102.9 mg, Fat 13.8 g, Fiber 2.2 g, Protein 15 g, SaturatedFat 4.1 g, Sodium 613.8 mg, Sugar 22.9 g
CHILLED TOMATO CONSOMME
Provided by Food Network
Categories appetizer
Time 2h20m
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- Put the tomatoes, green onions, lemon juice, basil, garlic and salt and pepper, to taste, into a food processor and run until blended and slushy. Put 4 layers of clean cheesecloth in a deep bowl. Pour the tomato mixture into the cheesecloth. Tie up the corners of the fabric. Add the slices of peeled beet root to the bowl to color the liquid. Hang the bag from a shelf in the refrigerator with the bowl underneath for a couple hours (or longer). Discard the beetroot. Ladle the consomme into chilled clear or white bowls and garnish each with a single piece of chive.
CHILLED BEEF CONSOMME WITH GINGER
From Sky Juice and Flying Fish cookbook. Beef Consomme, ginger and Jamaica Rum in a stemmed glas. Published on De Gustibus
Provided by drhousespcatcher
Categories Meat
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Mix the first three in a saucepan
- Then heat for five minutes.
- Add the fresh squeezed juice and chill for 30 minutes.
- Serve Chilled over ice in stemmed glasses and garnish with peel.
Nutrition Facts : Calories 70.8, Sodium 1279.5, Carbohydrate 4.7, Fiber 0.1, Sugar 0.6, Protein 10.8
GARLIC GINGER BEEF
This stir-fry takes a little longer to prepare, since the meat has to marinate first-but it's well worth the wait! Our Test Kitchen staff tossed together the pleasing combination.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- In a large resealable plastic bag, combine 2 tablespoons soy sauce, balsamic vinegar, 1 teaspoon garlic, brown sugar and 1/2 teaspoon ground ginger or 2 teaspoons gingerroot; mix well. Add the beef. Seal bag and turn to coat; refrigerate for at least 1 hour, turning once. In a bowl, combine the cornstarch, broth, ketchup, sherry or vinegar, steak sauce, cayenne and remaining soy sauce until smooth; set aside., In a large nonstick skillet or wok, stir-fry beef in batches in 2 teaspoons hot oil until no longer pink. Remove and keep warm. In the same pan, stir-fry red peppers and onions in remaining oil for 2 minutes. Add the peas and remaining garlic and ginger; stir-fry for 2-3 minutes or until vegetables are crisp-tender. Return beef to the pan. Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice if desired.
Nutrition Facts : Calories 310 calories, Fat 11g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 934mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 4g fiber), Protein 30g protein. Diabetic Exchanges
LEMONGRASS CONSOMMé
This recipe originally accompanied Lemongrass Consommé with Matzoh Balls, Leeks, and Shiitake Mushrooms
Provided by Suzanne Tracht
Categories Soup/Stew Chicken Appetizer Passover Dinner Kosher Kosher for Passover Lemongrass Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes about 10 cups
Number Of Ingredients 11
Steps:
- Cut off and discard top of each lemongrass stalk, leaving 6-inch stalk, then smash stalks with side of large heavy knife. Cut each stalk in half crosswise.
- In 8-quart stock pot over moderately high heat, combine all ingredients and 3 quarts cold water. Bring to simmer, skimming froth, then reduce heat to moderately low and gently simmer, uncovered, skimming froth occasionally, 45 minutes.
- Remove chicken, reserving for another use, then strain consommé through fine-mesh sieve into large bowl, discarding solids. If using consommé right away, skim off and discard any fat. If making ahead, cool consommé completely, uncovered, then chill, covered, and discard any solidified fat. (Consommé can be chilled up to 3 days or frozen 1 month.) Rewarm consommé before serving by bringing to gentle simmer in large pot over moderately high heat.)
BEEF CONSOMMé
Consommer means "to accomplish" or "to finish" in French, and consommé is indeed a "finished" stock. (In a culinary context, one could say that to make a consommé is to bring out in full all of the flavors.) What gives consommé its purity and clarity is a bit of culinary magic: Egg whites (combined with mirepoix and ground meat) coagulate in the soup and rise to the top (forming a "raft"), drawing up any impurities that would otherwise cloud the stock. This mixture also infuses the broth with deeper flavor, as does an onion brûlé (or charred onion), which imparts deeper color to the broth. After an hour or two of simmering, the raft is also discarded, leaving behind a clear, intense broth. Consommé can be served either hot or cold, usually garnished in some way or another (there are literally hundreds employed in formal French cuisine); one of the more common embellishments is vegetables cut into julienne or brunoise (page 14), such as the blanched carrot and leek shown here.
Yield Serves 4 to 6
Number Of Ingredients 8
Steps:
- Prepare clarification mixture Pulse chopped onion, carrot, and celery in a food processor or mini-chopper until finely chopped. Whisk egg whites until frothy, then add ground beef and chopped vegetables and mix well with your hands. Cover and chill in the refrigerator for at least 1 hour (or overnight).
- Make onion brûlé Sear the remaining onion wedge in a small cast-iron skillet over medium-high heat on both cut sides until blackened, then coarsely chop.
- Clarify stock Pour stock into a stockpot. Remove the clarification mixture from the refrigerator and add the browned onion and the tomato, then add this mixture to the pot. Set over medium-high heat and whisk briskly until thoroughly incorporated with the stock. Use a wooden spoon to stir at a slower speed until the solids rise to the top, then stop stirring. Continue cooking until frothy bubbles start to form around the sides of the raft. Reduce heat to medium-low and use a spoon or a ladle to make a hole in the raft so the consommé can bubble freely, and you can see the color and clarity of the broth. At this point the broth should be clear; further simmering is to develop more flavor.
- Remove raft and strain consommé Cook for 1 1/2 to 2 hours, or until the raft starts to sink a bit. Ladle the consommé from the pot through the hole in the raft (or you can crack it at this point, since it has solidified) into a cheesecloth-lined sieve set over a heatproof container. Discard the raft. Then strain broth again, this time through a coffee filter. Remove fat by sweeping a paper towel across top of consommé several times. Reheat if necessary. Season with salt and garnish as desired. If not serving immediately, allow consommé to cool and then refrigerate overnight in an airtight container. Before using, remove and discard solidified fat that has accumulated at the top and reheat consommé over gentle heat, just until hot.
- Follow the directions above for beef consommé, substituting ground chicken and chicken stock for the ground beef and beef stock.
- Use only coarse salt to season consommé; iodized (table) salt will cause it to turn cloudy.
- The clarification mixture should be kept as cold as possible until needed (always add tomato, or other acidic ingredient, just before using, since it will cause the egg whites to coagulate too soon).
- Monitor the temperature of the consommé as it cooks to make sure it is at a gentle simmer.
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