Sunday, August 26, 2018

Ginger Beef Stir-Fry

One would think that stir-frying is a Chinese technique that dates back thousands of years. This supposition is right but mostly wrong. Historians think that during the Han Dynasty (206 B.C.-220 A.D.) that a bronze vessel was used for “stir-drying” for drying grain and roasting tea leaves. It is not until the Ming Dynasty (1368-1644) that the wok obtained its’ current shape. In ancient times, only the wealthy could afford cooking oil and the majority of the time, the wok was used for boiling and steaming. In the late Ming period, the cost of wood and charcoal in the cities made fast stir-fry cooking a necessity. Stir fry technique was brought to the west by early Chinese immigrants and has been used in non-Asian cuisine; like the Lomo Saltado recipe from Peru that I wrote about two years ago. An interesting fun fact: The term “stir-fry” did not enter the lexicon of cooking until the release of How to Cook and Eat in Chinese by Chao Yang Buwei in 1945.

A very simple and tasty recipe, I use either flank or flap for best results. The important thing to remember is to cut your thin strips of meat across the grain. If you made the ponzu recipe from last month, use it for the meat marinate and cooking. If not, use the recipe below for excellent results. Make sure your wok and oil are hot.

12 oz.  Stir Fry Noodles
2 tbsp. cornstarch
2 tbsp. seasoned rice wine vinegar
3 tbsp. soy sauce, divided
1 tsp. sugar
1 lb. beef flank steak, thinly sliced
2 tbsp. sesame oil
2 c. snow pea pods
2 tbsp. fresh ginger root, grated
2 tbsp. toasted sesame seeds, optional

Prepare noodles according to package directions. In a large bowl, combine cornstarch, vinegar, 1 tablespoon soy sauce, and sugar. Add thinly sliced beef and stir to coat with marinade. Cover and set aside for 15 minutes.  In a large wok or skillet, heat sesame oil over high heat. Add beef and stir fry 5 minutes.  Add snow peas and ginger. Stir fry 3 minutes.  Add cooked noodles and remaining soy sauce and continue to stir fry 2 more minutes. Plate and serve with a white wine like a Riesling. Enjoy, JW


One of the best things about working in the yacht industry is the fruits of the sea. Wahoo, mahi-mahi and tuna are frequent visitors to my cleaning table. Nothing is finer that a nice tenderloin of wahoo and a sharp knife.

I like a citrus ponzu sauce for dipping sushi. This recipe is simple and beats store bought ponzu, hands down. It also makes a terrific marinate for steak.

½ c. soy sauce (low sodium)
¼ c. fresh squeezed orange juice
2 tbsp. fresh squeezed lemon juice
1 tbsp. spring water
1 tbsp. mirin, a sweet Japanese rice wine
1 tbsp. red pepper flakes

Simply mix all of the ingredients in a bowl. Cover and refrigerate overnight. Be creative and make it you own signature dipping sauce by adding ginger or pureed mango. Enjoy. JW