#87: Cook a meal I have not made once a week – round 3

Spicy Tangerine Beef and Fried Beef Dumplings


Spicy Tangerine Beef

Ingredients:

• 3 tablespoons Soy Sauce
• 1 tablespoon Corn Starch
• 1 pound Flank Steak or Tri-Tip, cut in thin strips



• 2 tablespoons Dry Sherry
• 2 tablespoons Hoisin Sauce
• 2 tablespoons Honey
• 1 tablespoons Chili Sauce
• 2 tablespoons Soy Sauce
• 1/4 cup Tangerine Juice [I could only find orange/tangerine. Tasted fine.]
• 3 tablespoons Canola Oil
• 2 tablespoons minced Ginger [I just used the powder]
• 3 chopped Scallions
• 2 tablespoons Toasted Sesame Seeds

Directions:

1. In a resealable plastic bag, combine the Soy Sauce and Corn Starch and mix well. Add beef, cover, and let marinate for 20 minutes in the refrigerator. [Or, if you're me, put them in a bowl, mix them up and then add the beef and mix it all together, and let stand while you get the rest of the stuff ready/are finishing dumpling stuff]
2. Whisk together the Sherry, Hoisin, Honey, Chili Sauce, Soy Sauce, and Tangerine Juice until completely combined.
3. In large pan or wok, heat oil on high. Add the ginger and beef and cook for 2 to 3 minutes. Then add sauce mixture and cook for another 2 minutes on medium heat until sauce thickens. Just at the end of the process mix in the sesame seeds and Scallions.

Results: Really tasty! I was very happy with the outcome, as was Jeff, who had come over. I left the beef in the sauce a BIT too long, and it was a bit thick on them, but it tasted delicious, regardless, and the consistency was good.

Recipe from foodnetwork.com [Guy Fieri]

Fried Beef Dumplings

Ingredients:

• 1/2 pound Ground Chuck
• 4 Scallions, thinly sliced
• 3 Tablespoons Soy Sauce
• 3 tablespoons of Water [twice!]
• 1 beaten Egg
• 1 packet Pot Sticker Wraps [I cut down egg roll wraps. I'm sure won ton wraps would fit really well]

Directions:

1. Mix up the ground chuck, scallions and soy sauce. I used my hands, and pretended I was destroying enemies.
2. Put a wrap out, put a spoonful of the mixture on top this, and wrap it up so that it kinda looks like a dumpling. Anywhere the wrap touches / you fold it, use the beaten egg to make it stick together. Place all the little dumplings on a plate till you're out of filler
3. Pre-heat a non-stick pan
4. Once the pan is hot, fill it with the little dumplings, and let them fry for about 3 minutes. Don't mess with them, just let them hang out. [AndNo, you did not miss the step involving oil. There isn't one.]
5. Add the water [I used more than 3 tablespoons, and am convinced it was a good choice], and cover the pan, so that they steam
6. Reduce the heat, and let them cook until the water evaporates [5 minutes or so]

Results: These were tasty as well. We dipped them in soy sauce. I accidentally burned them a tiny bit, but it was hardly noticeable and they tasted gosh-darned good, so... you know. there. They went well with the beef, and we added broccoli as a vegetable. All in all a tasty meal!

Recipe from foodnetwork.com