Shredded Beef & Almonds In Lettuce Cups Recipe
Ingredients
| 1 pound beef round eye steak, flank steak or other beef, partially frozen 3 medium-size dried shiitake mushrooms | ||
| 1 heaping tablespoon red miso paste | ||
| Water | 1 Tablespoon | |
| Vegetable oil | 1/3 Cup (16 tbs) | |
| Bamboo shoots | 1/3 Cup (16 tbs), minced | |
| Water chestnuts | 1/3 Cup (16 tbs), minced | |
| Green onions | 6 Small, slivered | |
| Ginger root | 2 Teaspoon, minced | |
| Garlic | 2 Clove (5gm), finley minced | |
| Blanched almonds | 1/3 Cup (16 tbs) | |
| 1/2 teaspoon cornstarch mixed with 2 tablespoons water | ||
| Lettuce leaves | 12 | |
| 3 tablespoons medium Chinese or Japanese soy sauce | ||
| Cornstarch | 2 Teaspoon (Marinade:) | |
| Dry white wine | 1 Tablespoon (Marinade:) | |
| Sesame seed oil | 1 Teaspoon (Marinade:) | |
| Black pepper | 1/4 Teaspoon (Marinade:) | |
| Ginger root | 1 Teaspoon, minced (Marinade:) | |
| Garlic | 1 Clove (5gm), finley minced (Marinade:) | |
| Water | 1 Tablespoon (Marinade:) | |
| 1/2 bunch thin (about 1/16-inch-thick) dried rice sticks | ||
| 6 cups peanut or vegetable oil for deep-frying | ||
Directions
Prepare Marinade.
With a cleaver or other large sharp knife, slice beef across grain in thin slices.
Stack several slices and cut in matchstick shreds about 2-inches long.
Repeat with remaining slices.
Combine Marinade and beef until beef is coated.
Cover and refrigerate at least 2 hours or up to 12 hours.
Remove beef from refrigerator 30 minutes before cooking.
In a medium-size bowl, cover mushrooms with warm water.
Soak 30 minutes or until needed.
Prepare Crispy Fried Rice Sticks.
Squeeze mushrooms dry; cut off and discard tough stems.
Cut mushrooms in thin shreds.
In a small bowl, thin miso paste with water.
Heat a wok or large skillet over high heat.
Add 1/2 of oil.
When oil is hot, add mushrooms, bamboo shoots, water chestnuts, green onions, gingerroot and garlic.
Stir-fry 1 minute.
Remove vegetable mixture to a platter.Wipe wok clean and dry with paper towels; reheat over high heat.
Add remaining oil.
When oil is almost to smoking point, add beef.
Stir-fry 30 seconds.
Add thinned miso paste.
Continue stir-frying until beef is no longer pink and excess moisture has evaporated.
Add vegetable mixture and almonds to beef; combine well.
If a glaze is needed, reduce heat sightly.
Make a well in center of meat mixture; pour in cornstarch and water.
Cook, stirring constantly, 30 seconds or until thickened; combine with beef mixture.
Remove to a platter.
Spoon beef mixture into lettuce cups.
Sprinkle with Crispy Fried Rice Sticks.
Marinade: In a medium-size bowl, combine all ingredients.
With a cleaver or other large sharp knife, slice beef across grain in thin slices.
Stack several slices and cut in matchstick shreds about 2-inches long.
Repeat with remaining slices.
Combine Marinade and beef until beef is coated.
Cover and refrigerate at least 2 hours or up to 12 hours.
Remove beef from refrigerator 30 minutes before cooking.
In a medium-size bowl, cover mushrooms with warm water.
Soak 30 minutes or until needed.
Prepare Crispy Fried Rice Sticks.
Squeeze mushrooms dry; cut off and discard tough stems.
Cut mushrooms in thin shreds.
In a small bowl, thin miso paste with water.
Heat a wok or large skillet over high heat.
Add 1/2 of oil.
When oil is hot, add mushrooms, bamboo shoots, water chestnuts, green onions, gingerroot and garlic.
Stir-fry 1 minute.
Remove vegetable mixture to a platter.Wipe wok clean and dry with paper towels; reheat over high heat.
Add remaining oil.
When oil is almost to smoking point, add beef.
Stir-fry 30 seconds.
Add thinned miso paste.
Continue stir-frying until beef is no longer pink and excess moisture has evaporated.
Add vegetable mixture and almonds to beef; combine well.
If a glaze is needed, reduce heat sightly.
Make a well in center of meat mixture; pour in cornstarch and water.
Cook, stirring constantly, 30 seconds or until thickened; combine with beef mixture.
Remove to a platter.
Spoon beef mixture into lettuce cups.
Sprinkle with Crispy Fried Rice Sticks.
Marinade: In a medium-size bowl, combine all ingredients.
Chef
