Best 4 Wild Gingers Seven Flavor Beef Recipes
Wild gingers seven flavor beef is a classic Sichuan dish that tantalizes taste buds with its unique blend of sweet, sour, spicy, bitter, salty, pungent, and umami flavors. This dish is a testament to the culinary artistry of Sichuan cuisine, as it deftly balances these seemingly disparate flavors into a harmonious symphony. The star of the dish is the wild ginger, a fragrant herb that imparts a distinct and refreshing flavor. Tender beef slices, marinated in a flavorful sauce, are stir-fried until they are perfectly cooked, retaining their tenderness while absorbing the aromatic sauce. The resulting dish is a colorful and flavorful journey that will leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
WILD GINGER'S SEVEN FLAVOR BEEF
The restaurant Wild Ginger is one of the reasons I moved to Seattle. I have never had a thing there that isn't outstanding. This dish is very flavorful!
Provided by BarbryT
Categories Meat
Time 1h30m
Yield 2-4 serving(s)
Number Of Ingredients 17
Steps:
- Combine all marinade ingredients in a nonreactive baking dish and marinate beef for 1 hour.
- Heat oil in a wok and heat over high heat. When oil is hot, add red onion, green onion, and bean sprouts and sear for 1 minute, stirring. Set aside on serving dish.
- Add beef to very hot wok and sear until rare. Add hoisin sauce and toss until coated. Add ground peanuts and basil and cook until meat is medium rare.
- Serve meat over onions and bean sprouts.
Nutrition Facts : Calories 425.4, Fat 27.3, SaturatedFat 6.3, Cholesterol 77.7, Sodium 1341.7, Carbohydrate 18.1, Fiber 3.5, Sugar 9.8, Protein 28.6
SEVEN FLAVOR BEEF
Steps:
- Combine all of the marinade ingredients. Add the beef and marinate for at least 2 hours or up to 8 hours in refrigerator.
- Heat the vegetable oil in a wok on high heat. Wok-fry beef in hot oil until half-cooked, about 1 minute. Add hoisin sauce and wok-fry until meat is about 80 percent cooked. Add the peanuts and Thai basil and wok-fry another 30 seconds.
SEVEN FLAVOR BEEF
Steps:
- Combine all marinade ingredients in a nonreactive baking dish for 1 hour.
- Heat oil in a wok and heat over high heat. When oil is hot, add red onion, green onion, and bean sprouts and sear for 1 minute, stirring. Set aside on serving platter. Add beef to very hot wok and sear until rare. Add hoisin sauce and toss until coated. Add ground peanuts and basil and cook until meat is medium rare. Serve meat over onions and bean sprouts.
WILD GINGER YOUNG MOUNTAIN LAMB SATAY
From the wonderful Wild Ginger Restaurant in Seattle. I won't be trying to make the accompaniments yet but the satay sounds delicious. Time does not include marinading time
Provided by MarraMamba
Categories Lamb/Sheep
Time 45m
Yield 8 2 oz skewers
Number Of Ingredients 27
Steps:
- Lamb:.
- Mix garlic, shallots, soy sauce and black pepper in medium size bowl. Add lamb and coat with marinade.
- Cover and refrigerate for at least 2 hours. While lamb is marinating, soak wooden skewers in water.
- Put 4 pieces of marinated lamb on each skewer and grill, 2 minutes on each side, over charcoal or gas.
- Serve with peanut sauce, rice cakes and pickled cucumber slices.
- Peanut sauce:.
- Heat oil in wok or shallow pan and fry shallot and red onion until light brown. Add cumin, coriander and chili flakes and cook over medium heat until fragrant (about 30 seconds). Add candle nuts and cook for 1 minute. Add coconut milk, coconut cream and brown sugar and simmer for 5 minutes over medium heat, stirring occasionally. Remove from heat.
- Transfer cooked ingredients to blender or food processor. Add crushed peanuts and salt. Blend until smooth.
- Rice Cakes:.
- Cook rice in rice cooker or on stove top. Spread cooked rice onto square or oblong sheet pan with 1" high sides.
- Cover with wax paper or plastic wrap and use a rolling pin to compress rice. Cut into 1-1/2" squares.
- For the cucumber pickles:.
- Slice cucumbers 1/4 inch thick and combine with 1 tsp salt. Let sit for 1 hour. Rinse cucumbers with fresh water and drain well.
- Combine remaining salt, vinegar, sugar, and 5 tablespoons hot water. Stir to dissolve. Pour over cucumbers and toss with shallots and ginger.
- Serve after 1 hour.
Nutrition Facts : Calories 363.9, Fat 20.1, SaturatedFat 8.2, Cholesterol 39.1, Sodium 977, Carbohydrate 31.8, Fiber 2.2, Sugar 6.8, Protein 14.8
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid scrambling around while you're cooking.
- Use fresh, high-quality ingredients: The better the quality of your ingredients, the better your dish will taste. Whenever possible, use fresh, in-season produce and high-quality meats and seafood.
- Season your food well: Don't be afraid to use salt and pepper to season your food. Salt helps to enhance the flavor of the other ingredients, and pepper adds a bit of spice. You can also use other spices and herbs to add flavor to your dishes.
- Don't overcrowd the pan: When you're cooking meat or vegetables, make sure you don't overcrowd the pan. This will prevent the food from cooking evenly and will make it more likely to stick to the pan.
- Cook your food to the proper temperature: Using a meat thermometer to make sure that your food is cooked to the proper temperature is important. This will help to ensure that your food is safe to eat and that it has the best flavor and texture.
Conclusion:
The recipes in this article are a great way to explore the flavors of Chinese cuisine. They are all relatively easy to make and can be tailored to your own taste preferences. With a little practice, you'll be able to make these dishes like a pro. So get cooking and enjoy!
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