Beef Flank And Ginger Simmered In Caramel Sauce Recipes

EASY GINGER BEEF

Steps:

• Place steak, ginger, and soy sauce in a bowl; turn to coat steak. Cover tightly; marinate in the refrigerator for at least 30 minutes or up to overnight.
• Heat a wok over high heat; pour in beef mixture. Cover wok; cook until beef is browned, about 5 minutes. Remove beef from wok.
• Heat butter in wok over high heat; stir in bell pepper, onion, mushrooms, and sweet and sour sauce. Cover and cook until vegetables begin to soften, about 3 minutes. Stir cooked beef into vegetable mixture; cook until heated through, about 2 minutes. Serve over cooked rice.

GINGER BEEF

Steps:

• In a medium bowl, whisk together the marinade ingredients and add beef strips.
• Toss to coat well.
• Allow to marinade 30 minutes or overnight.
• In frying pan or electric wok, heat 2 tsp oil over medium heat.
• Stir fry beef mixture in oil 2-3 minutes or until browned.
• Remove from pan, and set aside.
• In pan add remaining 3 tsps of oil, and stir fry vegetables, garlic and ginger for 1 minute.
• Add beef back to pan and stir fry 2 minutes.
• Mix cornstarch and water together and add to frying pan.
• Cook, stirring constantly, until sauce is thickened.
• Serve with rice or oriental noodles.

CRISPY GINGER BEEF

Steps:

• Place cornstarch in a large bowl; gradually whisk in water until smooth. Whisk eggs into cornstarch mixture; toss steak strips in mixture to coat.
• Pour canola oil into wok 1-inch deep; heat oil over high heat until hot but not smoking. Place 1/4 of the beef strips into hot oil; separate strips with a fork. Cook, stirring frequently, until coating is crisp and golden, about 3 minutes. Remove beef to drain on paper towels; repeat with remaining beef.
• Drain off all but 1 tablespoon oil; cook and stir carrot, green bell pepper, red bell pepper, green onions, ginger, and garlic over high heat until lightly browned but still crisp, about 3 minutes.
• Whisk sugar, rice vinegar, soy sauce, sesame oil, and red pepper together in a small bowl. Pour sauce mixture over vegetables in wok; bring mixture to a boil. Stir beef back into vegetable mixture; cook and stir just until heated through, about 3 minutes.

KOREAN BEEF SIMMERED IN SOY SAUCE (JANGJORIM)

Steps:

• Fill a large pot with water and add beef; bring to a boil. Reduce heat and simmer until meat can be punctured with a fork, about 30 minutes. Stir in soy sauce, white sugar, garlic, and ground black pepper; cook and stir until flavors combine, about 15 minutes.
• Stir shishito peppers and eggs into the beef mixture. Cook and stir until meat can easily be pulled apart with a fork and liquids have been reduced to a third of the original amount, about 15 minutes.

PORK AND EGGS SIMMERED IN COCONUT JUICE AND CARAMEL SAUCE

Steps:

• Examine the pork skin for any stray hairs and use a sharp knife to scrape and remove any you find. Cut the meat into long chunks about 1 inch thick and 2 to 3 inches long. Each piece should have some fat and skin attached. Put the pork into a 3- or 4-quart saucepan and add the caramel sauce, fish sauce, and sugar. Give everything a stir with a rubber spatula or spoon to coat the meat with the seasonings. Set aside to marinate for 45 minutes, turning the meat every 15 minutes.
• Cover the pan and bring to a simmer over medium heat. Uncover and stir to ensure that each piece of meat is well exposed to the bubbling seasonings. Re-cover and simmer for 5 minutes, or until the pork is a gorgeous golden brown.
• Add the eggs, coconut juice, and water just to cover. Bring to a boil, uncovered, over medium-high heat. Use a spoon to skim and discard any scum that rises to the surface and then lower the heat to a simmer. Cover partially and cook for 1 1/4 hours, rotating the pork and eggs occasionally to ensure that they cook evenly. Uncover and continue simmering for 15 minutes after uncovering, or until the meat is tender when pierced with the tip of a knife and the sauce is reduced by half.
• Remove from the heat and let stand for a few minutes so that the fat collects on the surface, then use a ladle or spoon to skim it off. (Or, let cool, cover, and refrigerate overnight to congeal the fat, making the task much easier; reheat before continuing.) Return to a simmer and taste the sauce. Add extra fish sauce and/or sugar to create a deeper savory, sweet flavor, or water to lighten the flavor.
• To serve, transfer the pork, whole eggs, and sauce to a shallow bowl. Let diners halve the eggs as they eat them, using their soup spoon (or provide a knife) to cut them. Or, halve the eggs in the kitchen and serve the pork in a large, deep dish with the halved eggs rimming the meat.
• This chapter, like the chapters on poultry and seafood, includes recipes for kho, savory-sweet dishes in which meat, poultry, seafood, or tofu is usually simmered in a caramel-based sauce. The reddish brown dishes that result are deeply flavored and perfect with rice. They are traditionally cooked in clay pots, which is why the kho recipes include tips on preparing them in the earthenware vessels.
• Quick kho preparations, such as the ones that feature chicken (page 82) and shrimp (page 105), are ideal when you don't have much time to put a meal on the table. Others, like the three recipes in this chapter, require long simmering to yield tender, succulent meat, and while certainly fit for everyday eating, are also served on special occasions. For example, a meal during Tet, the Vietnamese Lunar New Year celebration and the most important holiday of the year, would be incomplete without at least one kho. Southerners like to simmer pork with eggs, as is done here. Raised by northerners, I always offer two kho for Tet: one with pork riblets and the other with beef flank and ginger (pages 148 and 149, respectively). All of them deliver a true taste of Vietnam.