So here I set out to finish the
buffet I have started. This is sort of a two fer. A lot of the same ingredients
are used here and only some small changes in the cooking process. This comes
again from my memory of eating Chinese takeout with my family. It will never
fail to bring a smile to my face remembering my lovely Grand struggling to
pronounce the name of the restaurant and my Gramps, I am pretty sure on
purpose, pronouncing it wrong just to make her feel like it was right. The
smiling continues as I as a very determined young man trying to teach Grand how
to use chopsticks. It never worked but she tried her best. So these two recipes
taste how I remember eating that food with my family so I hope you dig them.
Okay so the cooking method is pretty
much the same for both of these variations there is however a slight difference:
for the ginger beef you want to use more oil in the initial cooking of the
meat, this is going to give your meat a little bit more of a crunchy coating
which is closer to how I remember eating ginger beef. If you have access to a
deep fryer you can actually batter and fry your beef if you like but the method
below works good enough for me. You can also mix up your proteins here if you
like. If you feel like you have too many beef dishes sub in chicken or pork.
All of these recipes will stand up to a swap in protein. So give them a go and
serve with some simple rice. Your buffet at home is now complete. Grab some
sticks and get at it.
Ginger Beef
to the tune of American Slang by Gaslight Anthem
1 onion
sliced
1 8-10oz
steak cut into strips, I tend to go with middle of the road steak here; please
do not chop up a piece of fillet for this recipe. A moderately priced piece of
sirloin will serve you fine.
½ cup flour
Salt and
pepper
¼ cup of
soy sauce
¼ cup of
water
3 tbsp
honey
4 tbsp of
freshly grated ginger, I go heavy on the ginger so do this to your taste.
1 tbsp rice
wine vinegar, you can use cider or any wine vinegar if you don’t have rice
wine.
6 tbsp oil,
I use sesame but whatever you have will work
-Mix flour,
salt and pepper in a bowl add your beef and dredge completely.
-Heat the
oil in a large skillet over high heat. Add your beef and give it a quick and
complete sear.
-While your
beef is cooking whisk together soy sauce, water, honey, ginger and vinegar and
put aside.
-Once your
beef is seared off drain off the excess oil left in the pan, reduce the heat to
medium and then add your onion. Let your onion cook down for a little bit and
then add your liquid.
-Let your
liquid cook down and thicken and then you are done.
The last of the recipes is one of my favourites. It adds a little bit of
earthiness to your meal and is simply super tasty.
Beef and Shrimp
in Black Pepper Sauce to the tune of Blackout by The Dropkick Murphys
1 onion
sliced
1 steak
8-10 oz
6
mushrooms, I use whatever wild mushrooms I can find, shitake mushrooms are my favourite
for this one.
1 sliced bell pepper
½ lb of
uncooked shelled and deveined shrimp 31/40 count
Salt and
pepper
¼ cup of
soy sauce
¼ cup of
water
3 tbsp
honey
1 clove of
minced garlic
A whack of
fresh cracked black pepper, I use a lot, but 1 tbsp is a minimum
1-2 tbsp of
oil
-Season
your beef with the salt and pepper.
-Heat your
oil over high heat and sear off your beef. Reduce the heat to medium.
-Add in
your onions and garlic and let them cook down and then add in your mushrooms.
-Whisk
together all of the other ingredients and add to the pan. And let reduce.
-Add in
your shrimp and bell pepper, they should take very little time to cook. The last five minutes
of cooking should be about right.
-Let the
liquid reduce a little more until it becomes a thick and wonderfully gooey
sauce.
The buffet
is now complete. Sit down with some friends and enjoy.
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