|Beef Sesame Ginger Stir-Fry|
Hubby: Hmmm...this is really good! Did this recipe come from that White House Chef book?
Me: Yes. You like it? I thought you don't care much for soy sauce-marinated meats.
Hubby: Well, this is really good. It melts in your mouth. I already like that guy. Will you serve this for our dinner on Thursday with Linda?
Well, that White House Chef we were talking about was Ariel de Guzman, originally a Filipino US Navy.
This was the first recipe I got from his book although I tweaked some because I used 2 pounds of beef rather than 1.5 pounds, and I added ginger. And it was a hit! I had all ingredients in my pantry (or refrigerator in the case of sesame seeds.
I stir-fried them in batches and then used the mini-wok that I mistakenly ordered (I imagined it
was larger, but I was surprised that it looked more like a bowl) to keep it warm (kept atop the warmer on my stove, covered with the lid). Isn't this cute?
|stainless steel mini wok kept it warm|
|whatta super supper!!!|
Sesame ginger Beef Stir-Fry
2 lbs cube steak, cut in strips
2 tsp white sugar
4 tbsp dark soy sauce
1 tsp cornstarch
1/4 tsp ground black pepper
1&1/2 tbsp sesame oil
2 thumb-size ginger, peeled and sliced
2-3 tbsp sesame seeds
1 tbsp vegetable oil for each batch stir-fried (I was using a medium sized nonstick pan)
3 garlic cloves, cut thinly
1 thumb-size ginger, cut in strips
In a bowl, blend the marinade ingredients well. Toss the beef strips to coat. Cover and let sit in the fridge for at least 30 minutes.
On medium heat, dry-roast the sesame seeds until lightly browned and aromatic. Place in a small bowl and set aside.
Increase the heat to high, add vegetable oil and stir-fry the garlic and ginger until lightly browned. Remove and set aside.
By small batches, stir-fry beef until glossy dark-brown in color (beef will turn light brown first then release it's juice and simmer; just continue stir-frying until all juice has evaporated).
In a container kept warm (in an oven or over the warming stovetop), place the cooked batches of beef.
Add more oil to the skillet or wok and stir-fry the next batch.
When all beef is cooked, stir in the fried ginger and garlic. Sprinkle top with sesame seeds.
Serve with rice or mashed potatoes and salad.
When I served this for the intended gathering at home, it was a big hit amongst my in-laws and our visitor.
I took some leftover to work the next day, and our unit sec smelled the aroma and got intrigued. I let her taste one piece, and immediately she asked for the recipe. I brought the recipe on Easter Sunday, and told her about the tweaks I made, then she immediately re-typed the whole recipe, made several copies, and distributed them amongst our co-workers, swearing by how good it tasted (and she does not even like ginger, but never detected it in my recipe.).
So there, guaranteed to wow your American friends (there is no question that this will wow Asian friends)!