Wild Ginger's Seven Flavor Beef

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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:
- Units:
16
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ingredients
- 8 ounces flank steaks, sliced on an angle
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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
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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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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!Reply
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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!Reply
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