
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:
- 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]
- Whisk together the Sherry, Hoisin, Honey, Chili Sauce, Soy Sauce, and Tangerine Juice until completely combined.
- 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:
- Mix up the ground chuck, scallions and soy sauce. I used my hands, and pretended I was destroying enemies.
- 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
- Pre-heat a non-stick pan
- 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.]
- 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
- 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