GINGER DIPPING SAUCE
This is a great sauce that is very versatile. I like it best with chicken or shrimp, but you can use it for vegetables, or even steak.
Provided by Susan
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 6
Number Of Ingredients 7
Steps:
- In a blender, combine onion, garlic, ginger, lemon juice, soy sauce, sugar, and vinegar. Process until smooth. Serve at room temperature.
Nutrition Facts : Calories 11.7 calories, Carbohydrate 2.8 g, Fiber 0.7 g, Protein 0.9 g, Sodium 602 mg, Sugar 0.5 g
GINGER SAUCE
I LOVE anything with ginger in it (it's most definitely my favorite spice). My boyfriend and I made this as a dipping sauce for a fondue night we had because I am lactose intolerant and needed something to go with the meatballs we had made. Fantastic--probably would make a great marinade as well.
Provided by catercow
Categories Sauces
Time 12m
Yield 20 serving(s)
Number Of Ingredients 5
Steps:
- In a small bowl, combine soy sauce, vinegar, and ginger and set aside.
- In a saucepan, melt brown sugar on high, stirring rapidly (do not burn!).
- Add the soy sauce mix and bring to a boil.
- Remove from heat and pour into a serving dish and garnish with the scallions.
Nutrition Facts : Calories 9.7, Sodium 213.3, Carbohydrate 2.1, Fiber 0.1, Sugar 1.5, Protein 0.4
GINGER FLANK STEAK WITH SAKE-GLAZED VEGETABLES
Steps:
- Combine first 6 ingredients in 13x9x2-inch glass baking dish. Add meat. Cover and refrigerate at least 2 hours and up to 1 day. Let stand at room temperature 1 hour before continuing.
- Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Rinse under cold water to cool. Drain again.
- Heat 2 tablespoons peanut oil in heavy large skillet over medium-high heat. Add red bell pepper strips and sauté 3 minutes. Add crimini mushrooms and sauté until mushrooms are soft, about 5 minutes. Add green onions and asparagus and sauté until vegetables are tender, about 2 minutes longer. Transfer vegetables to serving platter. Tent with foil to keep warm.
- Heat remaining 1 tablespoon peanut oil in same skillet over high heat. Remove steak from marinade; reserve marinade. Add steak to skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer to cutting board. Tent with foil and let stand 5 minutes.
- Meanwhile, place reserved marinade in small saucepan. Whisk in cornstarch. Whisk over high heat until sauce thickens and boils, about 3 minutes. Remove sauce from heat. Season sauce to taste with salt and pepper.
- Cut steak across grain on diagonal into 1/2-inch-thick slices. Arrange steak slices atop vegetables on platter. Spoon some of sauce over meat and vegetables. Serve, passing remaining sauce separately.
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