Shaun’s Test Kitchen – Asian Meal
I love Asian inspired flavors and so, I recently gave a couple of new recipes a good run through in my test kitchen. As usual, some good wine (and good friends) are essential to any test kitchen session, and this was no exception. We paired two excellent wines with the meal: Domaine Carneros white Pinot Noir and Kestrel Vineyards Malbec.
I made some slight adjustments and here are the finished recipes. You’ll find these are full of flavor, not full of fat and pretty easy to make. Broccoli Beef with Shiitakes and Triple Citrus Cauliflower. Two new favorites.
Broccoli Beef with Shiitakes
2016-01-22 11:20:35
Serves 3
For steak
- 10 ounce sirloin steak, thinly sliced
- 2 teaspoons cornstarch
- 2 teaspoons soy sauce
- 1 teaspoon sesame oil
- dash red pepper flakes
For sauce
- 2 tablespoons oyster sauce
- 3 teaspoons soy sauce
- 1 teaspoon sesame oil
- 2 teaspoons cornstarch
- ½ cup vegetable broth
- 1 teaspoon honey
For stir fry
- 1 tablespoon peanut oil
- 3 cloves garlic, minced
- 5 cups broccoli florets, blanched in boiling water for 1-2 minutes, then rinsed under cold water
- 2 cups sliced shiitake mushrooms
- ½ teaspoon red pepper flakes
- sauce
To start
- Slice the steak thinly across the grain into thin strips, as thin as you can slice.
- Mix remainder of the marinade ingredients in a bowl and toss the beef in to coat. Let sit for 10 minutes or more on the counter while you prep the rest.
To make the sauce
- Mix all the ingredients together in a bowl, set aside.
To make stir fry
- Heat a wok very hot, add ½ a teaspoon of the oil and heat until just smoking.
- Toss in the shiitakes and fry them until they have some color and are tender, add in the garlic and toss just so that you can smell the garlic, don’t burn. Remove from the pan and set aside.
- Add the remaining oil and ½ the beef and sear until both sides get good color and it’s cooked thru. Push the finished beef the sides of the wok and add the remainder of the beef and continue to sear.
- Once beef is finished add in broccoli and the shiitakes. Toss to coat and all and get a slight sear on the broccoli, continue so that the broccoli is warmed throughout.
- Add sauce and toss bring to a boil and let it thicken slightly. Add in red pepper flakes to taste.
- Serve over rice.
Shaun Myrick https://www.shaunmyrick.com/
Triple Citrus Cauliflower
2016-01-22 11:22:29
Serves 3
Cauliflower
- 1 head cauliflower, cut into florets and blanched in boiling water for 2 minutes.
- 1 cup milk
- 1 cup flour
- 1 teaspoon garlic salt
- ½ teaspoon pepper
Sauce
- ½ cup vegetable broth
- 1 tablespoon lemon juice
- 1 tablespoon fresh grapefruit juice
- 2 tablespoons orange juice
- ¼ cup sugar
- ¼ cup rice wine vinegar
- 2 tablespoons soy sauce
- zest of ½ the orange, grapefruit, and lemon
- 1 clove garlic, minced
- ½ inch of fresh ginger, minced
- ½ teaspoon pepper
- 1 tablespoon cornstarch mixed with 1 tablespoon water
To bake Cauliflower
- Preheat oven to 500 degrees.
- Line a baking sheet with parchment paper.
- Mix milk, flour, and seasonings together to make a batter. Toss the cauliflower florets in to the batter, and then place them on the prepared baking sheet allowing any extra batter to drip back into bowl first.
- Bake for 20-25 minutes until crisp.
To make Sauce
- Mix all ingredients together in a small saucepan except the cornstarch slurry. Bring to a boil and lower heat and slowly add in the cornstarch slurry. The sauce should thicken quickly, while stirring. Keep warm.
- Once cauliflower is done remove from oven and toss with sauce and serve. Enjoy!
Shaun Myrick https://www.shaunmyrick.com/
