SeaCat
Hey, my Halo is smoking
- Joined
- Sep 23, 2003
- Posts
- 15,378
This is something I make quite often. In fact it is because of this we now have a Wok and a Rice Teamer in work.
Take a nice sized chunk of lean beef, I prefer to use Top Round Roast, toss it into the freezer for half an hour or so until it is half frozen. Thin slice it across the grain, we're talking almost paper thin slices. Make sure the slices are roughly an inch long. Set the beef to the side.
In your blender toss a handfull of green onions, a couple of sections of Garlic, two or three thin slices of Ginger, (Fresh thank you very much) a handfull of dried Chili's, (I prefer Little Birds but Japones work as well.) 1/4 cup Soy Sauce and two or three Table Spoons of Sesame Oil. Hit the chop button and let it all mix together.
Place the meat in a large Freezer Bag, add the marinade and mix until the meat is coated. Squeeze the air out of the bag, close it then put the bag in the fridge overnight.
The next day set some Rice on to steam. Use your favorite rice. While the rice is steaming heat up a Wok or large Skillet with some Oil. (I use Peanut Oil.) When the oil is just starting to smoke start adding the meat a few pieces at a time. It only takes a couple of seconds to cook the meat this way. When the meat is done remove it from the cooking utensile and set it to the side while you cook the rest of the meat.
When the meat has been cooked dump the rest of the marinade into the wok and heat until boiling. Pour into a bowl.
The way I serve the meat in a bowl garnished with thin sliced Onion and slivered green onion shoots. (Chives) The rice in it's own bowl. SOme of the now cooked Marinade goes over the rice and some over the meat.
It takes a bit of work to get everything ready. It's not traditional but oh man. (When I make it in work I end up having to fight for some of my own. Two of the biggest fans of it are from Vietnam and Thailand.)
Cat
Take a nice sized chunk of lean beef, I prefer to use Top Round Roast, toss it into the freezer for half an hour or so until it is half frozen. Thin slice it across the grain, we're talking almost paper thin slices. Make sure the slices are roughly an inch long. Set the beef to the side.
In your blender toss a handfull of green onions, a couple of sections of Garlic, two or three thin slices of Ginger, (Fresh thank you very much) a handfull of dried Chili's, (I prefer Little Birds but Japones work as well.) 1/4 cup Soy Sauce and two or three Table Spoons of Sesame Oil. Hit the chop button and let it all mix together.
Place the meat in a large Freezer Bag, add the marinade and mix until the meat is coated. Squeeze the air out of the bag, close it then put the bag in the fridge overnight.
The next day set some Rice on to steam. Use your favorite rice. While the rice is steaming heat up a Wok or large Skillet with some Oil. (I use Peanut Oil.) When the oil is just starting to smoke start adding the meat a few pieces at a time. It only takes a couple of seconds to cook the meat this way. When the meat is done remove it from the cooking utensile and set it to the side while you cook the rest of the meat.
When the meat has been cooked dump the rest of the marinade into the wok and heat until boiling. Pour into a bowl.
The way I serve the meat in a bowl garnished with thin sliced Onion and slivered green onion shoots. (Chives) The rice in it's own bowl. SOme of the now cooked Marinade goes over the rice and some over the meat.
It takes a bit of work to get everything ready. It's not traditional but oh man. (When I make it in work I end up having to fight for some of my own. Two of the biggest fans of it are from Vietnam and Thailand.)
Cat
