Ingredients:
Serves 4
1lb beef fillet, cut into strips
1 ½ tbsp sesame seeds
½ cup beef stock
2 tbsp soy sauce
2 tbsp grated fresh gingerroot
2 garlic cloves, chopped finely
1 tsp cornstarch
½ tsp Chile flakes
3 tbsp sesame oil
1 large head of broccoli, cut into florets
1 orange bell pepper, sliced thinly
1 red bell pepper sliced thinly
1tbsp chili oil, to taste
1 tbsp chopped fresh cilantro for garnish
Mix the beef strips with 1 tablespoon of the sesame seeds in a small bowl and set aside.
In a separate bowl, wisk together the beef stock, soy sauce, gingerroot, garlic cornstarch, and chili flakes.
Heat 1 tablespoon of the sesame oil in a large skillet or wok. Stir-fry the beef strips for 2-3 minutes. Remove and set aside.
Discard any oil left in pan, then wipe with paper towels to remove any stray sesame seeds. Heat remaining oil, add the broccoli, orange bell pepper, chilie and chili oil, if using, and stir-fry for 2-3 minutes. Stir in the beef stock mixture, cover and let simmer for 2 minutes.
Return the beef to the skillet and let simmer until juices thicken, stirring occasionally. Cook for another 1-2 minutes.
Sprinkle with the remaining sesame seeds. Serve garnish with chopped cilantro.
Serve over rice (optional)
Vegetarian Spring Rolls
From: Asian the essential recipe collection cookbook
Ingredients:
6 dried Chinese mushrooms, soaked in warm water for 20 minutes
(I used fresh mushrooms)
2 oz cellophane noodles, soaked in warm water for 20 minutes
2 tbsp vegetable or peanut oil (I used canola oil)
1 tbsp finely chopped fresh gingerroot
2 medium carrots, julienned scant 1 cup finely shredded cabbage
1 tbsp finely sliced scallions
1 tbsp light soy sauce
3 oz soft bean curd, cut into small cubes (I omitted this)
½ tsp salt
Pinch of white pepper (I used black pepper)
Pinch sugar (I used truvia)
20 spring roll wraps (I used egg roll wraps)
1 egg white, lightly beaten
Vegetable oil or peanut oil for frying (I used canola oil)
Soy sauce for dipping (I made gingerroot & sesame dipping sauce, recipe to follow)
Squeeze out any excess water from the mushrooms and finely chop, discarding any tough stems. Drain the cellophane noodles and coarsely chop.
In a preheated wok or deep pan, heat the oil, then toss in the gingerroot and cook until fragrant. Add the mushrooms and stir for about 2 minutes. Add the carrot, cabbage, and scallions and stir-fry for 1 minute. Add the cellophane noodles and light soy sauce and stir-fry for 1 minute. Add the bean curd and cook for an additional 1 minute. Season with salt, pepper, and sugar and mix well. Continue cooking for 1-2 minutes or until the carrot is soft. Remove from the heat and let the mixture cool.
To assemble each roll, place a tablespoon of the mixture toward the bottom of a skin. Roll once to secure the filling, and then fold in the sides to create a 4-inch/10-cm piece and continue to roll up. Seal with egg white. Heat enough oil for deep-frying in a wok, deep-fat fryer, or large heavy-bottom pan until a cube of bread browns in 30 seconds. Without overcrowding the pan, cook the rolls in batches for about 5 minutes, or until golden brown and crispy. Serve with a good soy sauce for dipping.
(I made a gingerroot & sesame dipping sauce, recipe below)
Gingerroot & Sesame Dipping Sauce
From: Asian the essential recipe collection cookbook
Ingredients:
Makes ½ cup
1 ½ inch/4-cm piece very fresh gingerroot
4 tbsp Japanese soy sauce
2 tbsp mirin
2 tbsp sake
¼ tsp sesame oil
1 tsp rice vinegar
Shred the gingerroot into a small bowl and then press the flesh with the back of a teaspoon. Pour off 1 tsp fresh gingerroot juice and discard the pulp.
Place the gingerroot juice in a small bowl, add the soy sauce, mirin, sake, sesame oil, and rice vinegar, and stir to combine. Serve straight away or keep in a sealed container in the refrigerator for up to 1 week.
