Ginger Hoisin Beef And Scallions On Crispy Noodle Cakes Recipes

GINGER AND SCALLION BEEF

Ginger and Scallion Beef image

Ginger and Scallion Beef - Tender, juicy, and super delicious ginger and scallion beef recipe. Make ginger and scallion beef at home with simple ingredients and 15 minutes.

Provided by Rasa Malaysia

Time 15m

Number Of Ingredients 14

Ingredients

8 oz. (226 g) beef flap meat, beef tenderloin or beef flank steak, sliced
1 teaspoon corn starch
2 tablespoons oil
1 inch (2 cm) ginger, peeled and thinly shredded
3 stalks scallions, cut into 2 inch lengths
1 tablespoon oyster sauce
1 teaspoon maggi seasoning
1 teaspoon sesame oil
4 tablespoons water
1 teaspoon corn starch
1/2 tablespoons dry sherry or shaoxing wine, optional
1 teaspoon sugar
1/2 teaspoon salt
3 dashes white pepper powder

Steps:

Coat the sliced beef with the cornstarch for 10 minutes. Combine all the Sauce ingredients, mix well and set aside.
In a wok, heat up the oil until very high heat, stir-fry shredded ginger until fragrant. Toss in beef slices and continue to stir-fry for a few minutes, or until beef is cooked. Add in the Sauce and stir-fry a couple of times or until the sauce thickens. All scallions, stir dish out and serve with steamed rice.

Nutrition Facts : Calories 494 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 79 milligrams cholesterol, Fat 41 grams fat, Fiber 2 grams fiber, Protein 21 grams protein, SaturatedFat 22 grams saturated fat, ServingSize 2 people, Sodium 889 milligrams sodium, Sugar 3 grams sugar

GINGER-HOISIN BEEF AND SCALLIONS ON CRISPY NOODLE CAKES

Ginger-Hoisin Beef and Scallions on Crispy Noodle Cakes image

Categories Beef Ginger Marinate Cocktail Party Spring Gourmet

Yield Makes about 32 hors d'oeuvres

Number Of Ingredients 8

Ingredients

1/4 pound rice noodles (rice vermicelli)
8 thin scallions
2 tablespoons grated peeled fresh gingerroot
about 1/2 cup vegetable oil
a 1-pound piece beef tenderloin
1/4 cup fresh lime juice
1/4 cup hoisin sauce
2 tablespoons soy sauce (preferably Kikkoman)

Steps:

Fill a 4-quart kettle three fourths full with water and bring to a boil. Cook noodles in boiling water until tender, about 3 minutes, and drain in a colander. Finely chop white and pale-green parts of scallions, reserving dark-green parts. In a bowl toss noodles with chopped scallions and 1 tablespoon each of gingerroot and oil until combined well.
To cook noodle "cakes," in a large nonstick skillet heat enough oil to cover bottom of skillet over moderate heat until hot but not smoking. Drop some noodles by heaping tablespoons (see note, beginning of recipe), evenly spaced, into skillet and with a fork spread to form 1 1/2 inch circles. Cook noodle cakes until golden and crisp, about 2 minutes on each side. With tongs transfer noodle cakes as cooked to paper towels to drain. Make more noodle cakes in same manner, adding more oil to skillet as needed. Noodle cakes may be made 1 day ahead and kept in an airtight container at room temperature.
Pat tenderloin dry and halve lengthwise. Cut each piece in half lengthwise to form 2 long strips (4 long strips total). In a bowl whisk together lime juice, hoisin and soy sauces, and remaining tablespoon gingerroot. Put beef and hoisin mixture into a sealable heavy-duty plastic bag. Marinate beef, covered and chilled, turning bag over once or twice, at least 1 hour and up to 6.
Preheat oven to 450°F.
Remove beef from bag and transfer marinade to a small saucepan. Simmer marinade 2 minutes and cool completely. Ginger-hoisin sauce keeps, covered and chilled, 1 day.
In a heavy skillet heat 1/2 tablespoon oil over moderately high heat until just smoking and brown beef on all sides, about 3 minutes total for each piece. Transfer beef to a small shallow roasting pan and cook in middle of oven 10 to 12 minutes for medium-rare. Transfer beef to a cutting board and let stand 20 minutes. Beef may be cooked 1 day ahead and chilled, covered.
While beef is standing, cut reserved scallion greens into 1 1/2-inch-long thin julienne strips. Chill scallion greens, wrapped in a dampened paper towel, at least 10 minutes and, in a sealable plastic bag, up to 1 day.
Cut beef into 1/4-inch-thick slices and top each noodle cake with 1 slice. Top beef slices with about 1/4 teaspoon sauce and a few scallion greens.

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