Monday 28 August 2017

Beef and Broccoli Stir Fry

Beef and Broccoli Stir Fry

Ingredients:

  • 1 Pound simmering, or marinading, or quick fry steak
  • 1 Head Broccoli
  • 1 Onion
  • 1 Bell Pepper, dealer's choice on what color
  • 1 1/2 Inch Ginger Root
  • 3 Cloves Garlic
  • 1/3 Cup Oyster Sauce
  • 2 Tablespoons Sesame oil
  • 1/3 Cup Sherry
  • 2 Teaspoons Mirin
  • 1 Tablespoon Corn Starch

Instructions:

  1. In a large bowl stir together the oyster sauce, Sesame oil, sherry, mirin, corn starch, 1 minced clove of garlic and roughly a 1/2 Inch piece of ginger root, finely grated until blended.
  2. Slice the steak into roughly 1/2 Inch wide by 2 Inch long pieces. Add the cut steak to the oyster sauce mixture and stir to pay evenly. Allow beef to marinade in sauce for 30-60 minutes.
  3. Heat a large wok over medium heat.
  4. Slice the broccoli into small florets.
  5. Thinly slice the bell pepper into strips.
  6. Slice the onion.
  7. Add a small amount of cooking oil to the wok. Add the remaining inch section of ginger root, and garlic cloves, both roughly chopped to the oil. Stir fry cook the garlic and ginger root for 1-3 minutes to season the oil. Remove the ginger root and garlic from the oil and discard.
  8. Next stir fry cook the broccoli and bell pepper. Seasoning with salt and pepper. Remove broccoli and bell pepper from wok and transfer to a plate or bowl. Set aside.
  9. If required, add more oil to the wok. Allow wok to hear back up and add the onions, cooking until just starting to soften.
  10. Remove the beef from marinade with tongs or a slotted spoon and add to onions in the wok. Stir fry until beef is just cooked and no longer pink on the outside. Add the marinade to the wok and bring everything to a full boil for about 3&5 minutes, until sauce thickens.
  11. Return broccoli and bell pepper to the wok and toss to evenly blend all ingredients together.
  12. Serve over rice and if desired garnish with sliced green onion and toasted sesame seeds.

Enjoy!


Crispy Pork Belly

Crispy Pork Belly
Crispy pork belly in a bowl of ramen. Yum. 


Ingredients:

  • One slab of pork belly, skin on, roughly a pound
  • Mirin
  • Chinese Five Spice
  • Salt and Pepper
  • Rice Vinegar

Instructions:

  1. Remove pork belly from package and place in a shallow pan, skin side up. Using the top of a sharp knife, a fork, or other sharp instrument to prick as many holes in the skin only of the pork belly. Try to not go into the fat layer below the skin.
  2. Turn the pork belly upside down so that the skin side is now down. Lightly baste the pork belly with mirin, and season with Chinese five spice, salt and pepper, season only the flesh and not the skin.
  3. Turn the pork belly over once again in the tray so that the skin side is facing up again. Pat the skin dry with paper towels and season the skin with salt. Place the prepared pork belly uncovered into the fridge overnight.
  4. Remove the pork belly from the fridge, and wrap the flesh sides of the meat in tin foil snuggly, while leaving the skin exposed. Heat oven to 350°F. Place the foil wrapped pork belly in a roasting dish, skin side up, dry skin with paper towels, brush lightly with vinegar and season again with salt. Roast in preheated oven for 60 minutes.
  5. After roasting, switch oven to a medium high broil setting. Remove pork from oven, unwrap from foil and return to roasting dish. Place the pork belly on the lowest rack possible under the broiler and broil for between 15-25 minutes, watching carefully to prevent burning.
  6. Allow pork to rest under a foil tent for at least 5 minutes before slicing. Slice thinly to serve.


Enjoy!