Five-Spice Ginger Beef Bites
Yield: Makes 24 servings
|Red Cooking Country Ribs:|| |
Combine all ingredients except beef in braising pan. Bring to boil; cook and stir until sugar is melted. Add beef; bring to a boil. Reduce heat; cover and simmer on top of range 1-3/4 to 2 hours or until beef is fork-tender. Remove from heat; cool. Cover and refrigerate beef mixture overnight.
Remove beef from cooking liquid; break into bite-sized pieces. Set aside. Reserve cooking liquid for another use.
Yield: 6 pounds
|Reduced-sodium soy sauce||2 cups|
|Shaoxing wine||1 cup|
|Yellow rock sugar*||4 ounces|
|Geen onions, cut into 2-inch pieces||6 each|
|Fresh ginger slices, cut 1/4 inch thick||6 each|
|Cinnamon stick (3-inch piece)||2 each|
|Whole star anise||4 each|
|Dark sesame oil||2 tablespoons|
|Five spice powder||2 teaspoons|
|Boneless country style beef chuck eye ribs (IMPS/NAMP 116D)*||10 pounds|
Per Order: Heat oil to 350°F. Coat 4 ounces beef pieces in cornstarch. Deep fry beef pieces in until lightly golden, 2 to 3 minutes. Drain.
Evenly arrange cabbage, cucumber and bell pepper, as desired, on serving plate. Mound beef in center of vegetables and drizzle with 2 tablespoons chili sauce (or toss beef in sauce to coat before plating). Garnish with ginger, basil and cilantro, as desired. Serve with 2 tablespoons chili sauce.
|Vegetable oil for deep frying||As needed|
|Thinly sliced green cabbage||As needed|
|Julienned seedless cucumber||As needed|
|Julienned red bell pepper or tomato||As needed|
|Thai sweet chili sauce||3 cups|
|Julienned peeled fresh ginger||As needed|
|Torn thai basil||As needed|
|Fresh micro cilantro||As needed|
* Boneless country-style beef chuck ribs are cut from the Beef Chuck, Chuck Eye Roll (IMPS/NAMP 116D)
* Yellow rock sugar can be found in Asian markets. Granulated sugar may be substituted.
Nutrition information per serving: 257 calories; 13 g fat (4 g saturated fat; 0 g monounsaturated fat); 57 mg cholesterol; 1131 mg sodium; 21 g carbohydrate; 2.0 g fiber; 19 g protein; 2.5 mg niacin; 0.3 mg vitamin B6; 2.0 mcg vitamin B12; 2.5 mg iron; 19.5 mcg selenium; 6.3 mg zinc; 64.0 mg choline.
This recipe is an excellent source of protein, vitamin B12, selenium and zinc; and a good source of niacin, vitamin B6, iron and choline.