Name: Wild Ginger's Seven Flavor Beef
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 2-4 serving(s)
Ingredients: 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

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Recipe by BarbryT

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Wild Ginger's Seven Flavor Beef created by the kiki

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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!

Ready In:: 1hr 30mins
Serves:
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ingredients

8 ounces flank steaks, sliced on an angle
Marinade
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
Finishing
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

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.

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RECIPE MADE WITH LOVE BY

@BarbryT

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@BarbryT

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"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!"

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photo by Me and Bee AK

11/30/2016

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review by Me and Bee AK

11/30/2016

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!

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tweak by Me and Bee AK

11/30/2016

Added cornstarch to the meat just before frying it.

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review by adopt a greyhound

11/9/2011

WOW! Wonderful recipe. Loved all the flavors and the meat was so tender. This is a very quick meal after the marinating time. We will have this one often. I did use a NY steak instead of flank.

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review by shannonkjames

10/12/2011

YUM! This is just like the meal at the restaurant! I made a few substitutions. I used really good meat...bought a serloin tip steak and sliced it SUPER thin. I don't like stringy, rubbery flank steak. I live in a rural area and could not find Chinese 5 spice powder so I used Indian masala because the ingredients were pretty much the same. I served it with delicious jasmine rice. The meal turned out PERFECT! I can't wait to make it again!

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