Don't know dinner yet, but French Toast, ham and champagne for brunch. Probably dinner will be out of the freezer.
Wish there was more Black Diamond Steak left.....
What are you all up to?
Well, for heaven's sake, maybe it will be l/o flank steak after all!!
Five-Spice Beef Wraps
(Cuisine at home, June 2005, Issue 51, p. 7)
Makes: 2 Cups Filling for 8 Wraps
For the Dipping Sauce—
Simmer:
1/4 cup rice vinegar
1/4 cup fresh lime juice
2 T. sugar
1 T. fresh ginger, minced
1 T. chili garlic sauce
For the Condiments—
Prepare:
1/2 cup fresh cilantro leaves
1/2 cup dry roasted peanuts, coarsely chopped
1/2 cup carrot, julienned
1/4 cup coarsely torn fresh mint leaves
1 lime, cut into small wedges
8 Boston or Bibb lettuce leaves, washed and dried
For the Beef—
Combine:
1/3 cup dry sherry
1/4 cup shallots, thinly sliced
2 T. sugar
1 T. chili garlic sauce
Toss Together; Saute in 1 T. Vegetable Oil:
1 lb. flank steak or top sirloin, trimmed, diced
1/2 t. kosher salt
1/2 t. Chinese five-spice powder
1/2 t. toasted sesame oil
Off Heat, Stir in:
1/2 cup canned water chestnuts, drained and chopped
1/3 cup scallions, sliced (green and white parts)
Simmer vinegar, lime juice, sugar, ginger, and garlic sauce for the dipping sauce in a saucepan until thickened, about 5 minutes. Remove from heat and set aside until ready to serve.
Prepare cilantro, peanuts, carrot, mint, lime, and lettuce, keeping each separate. Chill until ready to serve.
Combine sherry, shallots, sugar, and garlic sauce in a dish.
Toss beef, seasonings, and sesame oil together in a bowl. Heat a large saute pan over medium-high heat; add the vegetable oil and saute beef, stirring occasionally, until beef is seared, about 3 minutes. Add the sherry mixture and simmer until sauce thickens, stirring occasionally, about 5 minutes.
Off heat, stir in water chestnuts and scallions. To assemble wraps, place about 1/4 cup of the beef mixture in each lettuce leaf. Arrange condiments in separate dishes, then have each person add them as desired. Serve with the chili dipping sauce on the side.
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Wish there was more Black Diamond Steak left.....
What are you all up to?
Well, for heaven's sake, maybe it will be l/o flank steak after all!!
Five-Spice Beef Wraps
(Cuisine at home, June 2005, Issue 51, p. 7)
Makes: 2 Cups Filling for 8 Wraps
For the Dipping Sauce—
Simmer:
1/4 cup rice vinegar
1/4 cup fresh lime juice
2 T. sugar
1 T. fresh ginger, minced
1 T. chili garlic sauce
For the Condiments—
Prepare:
1/2 cup fresh cilantro leaves
1/2 cup dry roasted peanuts, coarsely chopped
1/2 cup carrot, julienned
1/4 cup coarsely torn fresh mint leaves
1 lime, cut into small wedges
8 Boston or Bibb lettuce leaves, washed and dried
For the Beef—
Combine:
1/3 cup dry sherry
1/4 cup shallots, thinly sliced
2 T. sugar
1 T. chili garlic sauce
Toss Together; Saute in 1 T. Vegetable Oil:
1 lb. flank steak or top sirloin, trimmed, diced
1/2 t. kosher salt
1/2 t. Chinese five-spice powder
1/2 t. toasted sesame oil
Off Heat, Stir in:
1/2 cup canned water chestnuts, drained and chopped
1/3 cup scallions, sliced (green and white parts)
Simmer vinegar, lime juice, sugar, ginger, and garlic sauce for the dipping sauce in a saucepan until thickened, about 5 minutes. Remove from heat and set aside until ready to serve.
Prepare cilantro, peanuts, carrot, mint, lime, and lettuce, keeping each separate. Chill until ready to serve.
Combine sherry, shallots, sugar, and garlic sauce in a dish.
Toss beef, seasonings, and sesame oil together in a bowl. Heat a large saute pan over medium-high heat; add the vegetable oil and saute beef, stirring occasionally, until beef is seared, about 3 minutes. Add the sherry mixture and simmer until sauce thickens, stirring occasionally, about 5 minutes.
Off heat, stir in water chestnuts and scallions. To assemble wraps, place about 1/4 cup of the beef mixture in each lettuce leaf. Arrange condiments in separate dishes, then have each person add them as desired. Serve with the chili dipping sauce on the side.
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Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com