Wild Ginger's Seven Flavor Beef
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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INGREDIENTS
Nutrition- 8ounces flank steaks, sliced on an angle
Marinade
- 1tablespoon minced lemongrass
- 1⁄2teaspoon peeled and minced fresh ginger
- 1⁄2teaspoon minced garlic
- 1⁄2teaspoon fish sauce
- 1⁄2teaspoon sesame oil
- 1⁄2teaspoon honey
- 1teaspoon dried red chili pepper flakes
- 1teaspoon Chinese five spice powder
- 1teaspoon kosher salt
Finishing
- 2tablespoons vegetable oil
- 1⁄4cup thinly sliced red onion
- 1⁄2bunch thinly sliced green onion
- 1cup bean sprouts
- 2tablespoons hoisin sauce
- 1tablespoon ground peanuts
- 20leaves Thai basil
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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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