Thursday, February 25, 2010

Lemongrass Ginger Beef Stir-fry

This was dinner tonight and it was a great hit.  Doug, the man who has lived in Korea and worked in China, said that it was very authentic tasting and delicious.  If you like Chinese food give this a try.

3 Tbsp Fish Sauce
3 Tbsp Soy Sauce
2 Tbsp Vegetable Oil
2 Tbsp Sugar
2 Tbsp chopped Lemongrass (or 1 Tbsp Lemon Zest)
2 Tbsp chopped Ginger
1 Tbsp chopped Onion
4 cloves Garlic
1 Tbsp Honey
1 tsp Sesame Oil

1 1/2 lb thinly sliced Beef Steak
2Tbsp Oil
1Tbsp water
1 tsp cornstarch
Asian Sweet Chili Sauce (available in oriental section of grocery store) - optional

Blend all of the marinade ingredients in a food processor or blender until smooth. (Honestly, I just put the lemongrass, ginger and onions in in chunks rather than chopped.  Saved me time and the stuff was going to get pureed in the processor anyway.)  Poor into a bowl with lid or a large zip lock bag and add in sliced beef.  Marinate for at least 1 hour or overnight.
When ready to cook heat 2 tbsp oil in pan and when hot add beef.  Quickly stir beef to cook evenly.  Mix water with cornstarch and poor over beef to thicken juices.  Serve over a bed of rice with sweet chili sauce if desired.  An English Cucumber and peaches (or your favorite fruit) round out the meal.
Originally a Cooking Club of America recipe that I changed up for my family.

No comments:

Post a Comment