Wild Gingers Seven Flavor Beef Recipes

WILD GINGER'S SEVEN FLAVOR BEEF

Steps:

• Combine all marinade ingredients in a nonreactive baking dish and marinate beef for 1 hour.
• Heat oil in a wok and heat over high heat. When oil is hot, add red onion, green onion, and bean sprouts and sear for 1 minute, stirring. Set aside on serving dish.
• Add beef to very hot wok and sear until rare. Add hoisin sauce and toss until coated. Add ground peanuts and basil and cook until meat is medium rare.
• Serve meat over onions and bean sprouts.

SEVEN FLAVOR BEEF

Steps:

• Combine all of the marinade ingredients. Add the beef and marinate for at least 2 hours or up to 8 hours in refrigerator.
• Heat the vegetable oil in a wok on high heat. Wok-fry beef in hot oil until half-cooked, about 1 minute. Add hoisin sauce and wok-fry until meat is about 80 percent cooked. Add the peanuts and Thai basil and wok-fry another 30 seconds.

SEVEN FLAVOR BEEF

Steps:

• Combine all marinade ingredients in a nonreactive baking dish for 1 hour.
• Heat oil in a wok and heat over high heat. When oil is hot, add red onion, green onion, and bean sprouts and sear for 1 minute, stirring. Set aside on serving platter. Add beef to very hot wok and sear until rare. Add hoisin sauce and toss until coated. Add ground peanuts and basil and cook until meat is medium rare. Serve meat over onions and bean sprouts.

WILD GINGER YOUNG MOUNTAIN LAMB SATAY

Steps:

• Lamb:.
• Mix garlic, shallots, soy sauce and black pepper in medium size bowl. Add lamb and coat with marinade.
• Cover and refrigerate for at least 2 hours. While lamb is marinating, soak wooden skewers in water.
• Put 4 pieces of marinated lamb on each skewer and grill, 2 minutes on each side, over charcoal or gas.
• Serve with peanut sauce, rice cakes and pickled cucumber slices.
• Peanut sauce:.
• Heat oil in wok or shallow pan and fry shallot and red onion until light brown. Add cumin, coriander and chili flakes and cook over medium heat until fragrant (about 30 seconds). Add candle nuts and cook for 1 minute. Add coconut milk, coconut cream and brown sugar and simmer for 5 minutes over medium heat, stirring occasionally. Remove from heat.
• Transfer cooked ingredients to blender or food processor. Add crushed peanuts and salt. Blend until smooth.
• Rice Cakes:.
• Cook rice in rice cooker or on stove top. Spread cooked rice onto square or oblong sheet pan with 1" high sides.
• Cover with wax paper or plastic wrap and use a rolling pin to compress rice. Cut into 1-1/2" squares.
• For the cucumber pickles:.
• Slice cucumbers 1/4 inch thick and combine with 1 tsp salt. Let sit for 1 hour. Rinse cucumbers with fresh water and drain well.
• Combine remaining salt, vinegar, sugar, and 5 tablespoons hot water. Stir to dissolve. Pour over cucumbers and toss with shallots and ginger.
• Serve after 1 hour.