Prep 30 mins
Cook 1 hr
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!
- 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
- 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.
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.
This was very interesting. After reading the reviews and while preparing the dish during step 1, I felt that it was more of a rub instead of a marinade. So, I thought "wait" you (that's me) have cookbooks from KCTS a local TV station that restaurants in the area offer some of their recipes. Sure enough there was "Seven Flavor Beef" submitted by Chef Nathan Uy from Wild Ginger. That recipe shows a bit less spice (Chinese five spice powder) more ginger and garlic and more oil in the marinade. So I thew in more oil. (Also there are no veggies in his recipe) So with that said we loved it. Veggies and all. I made as posted except added in 1 tbls of vegetable oil with the marinade. Thanks for posting. :) This is going in my Top 2009 recipe cookbook. OH! served it with a side of saffron rice. Excellent together.
Love Wild Ginger and this dish is our favorite by far! I was so excited to try making this! So to start I hate dealing with lemongrass, so instead I used one drop of lemongrass essential oil. Everything else I followed exactly. 10 min or so before cooking the meat I tossed it in about a tablespoon of cornstarch, it helps tenderize the meat and also provides a barrier from the high heat, so it gets a great crust without overlooking it, and gives something for the hoisin to stick to. Its an absolutely amazing recipe! Thank you!