Recipe by BarbryT
The restaurant Wild Ginger is one of the reasons I moved to Seattle. I have never had a thing there that isn't outstanding. This dish is very flavorful!
Top Review by randle93
My wife and I met as servers at the "Ginger". In my 12 years as a server/bartender 7 flavor beef is the only dish I craved after leaving a job. This recipe is spot on! I found it about a month ago and have had it twice a week since! Truly awesome thanks to the poster and to Rick (the ginger owner) and I can't forget Nathan ( the head magician @ WG). If you never have,you should go in and see them sometime. Possibly the worlds best restaraunt.
- 8 ounces flank steaks, sliced on an angle
- 1 tablespoon minced lemongrass
- 1⁄2 teaspoon peeled and minced fresh ginger
- 1⁄2 teaspoon minced garlic
- 1⁄2 teaspoon fish sauce
- 1⁄2 teaspoon sesame oil
- 1⁄2 teaspoon honey
- 1 teaspoon dried red chili pepper flakes
- 1 teaspoon Chinese five spice powder
- 1 teaspoon kosher salt
- 2 tablespoons vegetable oil
- 1⁄4 cup thinly sliced red onion
- 1⁄2 bunch thinly sliced green onion
- 1 cup bean sprouts
- 2 tablespoons hoisin sauce
- 1 tablespoon ground peanuts
- 20 leaves Thai basil
Directions See How It's Made
- Combine all marinade ingredients in a nonreactive baking dish and marinate beef for 1 hour.
- Heat oil in a wok and heat over high heat. When oil is hot, add red onion, green onion, and bean sprouts and sear for 1 minute, stirring. Set aside on serving dish.
- Add beef to very hot wok and sear until rare. Add hoisin sauce and toss until coated. Add ground peanuts and basil and cook until meat is medium rare.
- Serve meat over onions and bean sprouts.