Ginger And Scallion Beef Recipes

Steps:

• Cut the beef against the grain into thin strips about 2 inches long (by 1/4-inch thick). In a large bowl, whisk together the sherry, soy sauce, sesame oil, cornstarch, and sugar. Add the beef and mix well. Set aside.
• Preheat a large non-stick skillet over high heat. Add 1 tablespoon of the oil and heat until very hot. Add the scallion whites and beef mixture to the skillet, arrange it in a single layer, and cook, without stirring, until well-browned on the bottom and still pinkish inside, about 1 minute. (It is key to only partially cook the meat at this stage, since it will be finish cooking later in the sauce.) Transfer to a bowl.
• Return the skillet to the heat and add the remaining oil. Add the ginger and cook, stirring, until fragrant, about 30 seconds to 1 minute (only a few seconds if using young ginger). Add the scallion greens and tomatoes and cook until slightly softened and saucy, and tomato skin begins to wrinkle, about 1 minute. Return the beef and any collected juice to the skillet, add the hoisin sauce, and cook, stirring, until thick, about 30 seconds more. Season, to taste. Transfer to a serving platter and serve immediately with rice.

Steps:

• Fill a 4-quart kettle three fourths full with water and bring to a boil. Cook noodles in boiling water until tender, about 3 minutes, and drain in a colander. Finely chop white and pale-green parts of scallions, reserving dark-green parts. In a bowl toss noodles with chopped scallions and 1 tablespoon each of gingerroot and oil until combined well.
• To cook noodle "cakes," in a large nonstick skillet heat enough oil to cover bottom of skillet over moderate heat until hot but not smoking. Drop some noodles by heaping tablespoons (see note, beginning of recipe), evenly spaced, into skillet and with a fork spread to form 1 1/2 inch circles. Cook noodle cakes until golden and crisp, about 2 minutes on each side. With tongs transfer noodle cakes as cooked to paper towels to drain. Make more noodle cakes in same manner, adding more oil to skillet as needed. Noodle cakes may be made 1 day ahead and kept in an airtight container at room temperature.
• Pat tenderloin dry and halve lengthwise. Cut each piece in half lengthwise to form 2 long strips (4 long strips total). In a bowl whisk together lime juice, hoisin and soy sauces, and remaining tablespoon gingerroot. Put beef and hoisin mixture into a sealable heavy-duty plastic bag. Marinate beef, covered and chilled, turning bag over once or twice, at least 1 hour and up to 6.
• Preheat oven to 450°F.
• Remove beef from bag and transfer marinade to a small saucepan. Simmer marinade 2 minutes and cool completely. Ginger-hoisin sauce keeps, covered and chilled, 1 day.
• In a heavy skillet heat 1/2 tablespoon oil over moderately high heat until just smoking and brown beef on all sides, about 3 minutes total for each piece. Transfer beef to a small shallow roasting pan and cook in middle of oven 10 to 12 minutes for medium-rare. Transfer beef to a cutting board and let stand 20 minutes. Beef may be cooked 1 day ahead and chilled, covered.
• While beef is standing, cut reserved scallion greens into 1 1/2-inch-long thin julienne strips. Chill scallion greens, wrapped in a dampened paper towel, at least 10 minutes and, in a sealable plastic bag, up to 1 day.
• Cut beef into 1/4-inch-thick slices and top each noodle cake with 1 slice. Top beef slices with about 1/4 teaspoon sauce and a few scallion greens.

Steps:

• Marinate sliced beef with all the Marinade ingredients and set aside for 5-10 minutes.
• In a wok, heat up oil until very high heat, stir-fry shredded ginger, and scallions until fragrant.
• Toss in beef slices and continue to stir-fry for 4 minutes, or until beef is nicely browned.
• Add in cooking wine and briskly stir-fry for another 1 minute. Dish out and serve with steamed rice.

Steps:

• Rinse rice until water runs clear, transfer to a small bowl, add the scallion oil and toss to mix well. Let this stand at room temp for at least 8 hours or overnight.
• Soak the scallops in warm water to cover for 20 minutes, drain and flake into small pieces. Combine the rice, scallops, stock and water, bring to a boil, then reduce to med-low heat, stirring often. Simmer until rice is broken down into porridge. Season with salt, to taste.
• Combine all sauce ingredients.
• Marinate beef in sauce, quickly grill over very hot flames. Serve over warm congee, drizzle with sauce and garnish with fresh ginger and scallion.

Steps:

• Preheat oven to 425 degrees.
• Heat oil in a nonstick skillet. Add scallions, garlic and chestnuts. Cook briefly till wilted. Set aside.
• Place the beef and the turkey in a mixing bowl. Add the scallion mixture, ginger, coriander, bread crumbs, soy sauce, egg, sherry and pepper. Blend well with your hands, taking care not to overmix.
• Divide the mixture into 4 equal portions and place into 4 individual 1 1/2-cup souffle dishes. Smooth over the tops.
• Set the souffle dishes in a large pan with an inch of water and bring to a boil on top of the stove. Place in the oven and bake for 30 minutes. Let the loaves cool about 5 minutes before unmolding. Spoon barbecue sauce over and around the loaves.

Steps:

• Clean the tripe well under running water.
• Place the whole pieces of tripe in a large pot and fill with chicken stock, water, 2 1/2 ounces of the sliced ginger, 4 scallion stalks, 1 garlic clove, sesame oil, 1/2 cup of the rice wine, white pepper, salt and the dried chilil peppers.
• Place the pot over high heat and bring to a boil. Lower heat to a simmer and continue to simmer for 2-3 hours. Check for doneness by piercing tripe with a fork. Tripe should be tender but easily sliced with a knife, not rubbery.
• Drain the tripe and slice into 1 inch strips. Discard broth.
• In a wok, heat peanut oil on medium high heat.
• Add and sautee the garlic clove, 1/2 ounce of julienned ginger, and 2 julienned scallions. About 2 minutes.
• Add the tripe and remaining 1/2 cup rice wine. Simmer for 2 minutes. Discard the garlic clove.
• Make a slurry with the chicken broth and cornstarch. Add mixture to wok. Stir to thicken. About 2 minutes. Serve with rice.