Asian

Asian Mango Salsa

/ andreah94 / 1 Comment

There are numerous variations on mango salsa. This variation uses ginger to make a nice component for Asian dishes in the summer when mangoes are deliciously in season. I use Cayenne versus Sriracha in this version in order to avoid coloring the salsa. You can custom make this however you like – experiment and have fun!!

Asian Mango Salsa

Two Mangoes, diced
One half a red onion or one large shallot, fine dice
2 garlic cloves, made into a loose paste
1/3 cup minced green onions
1/2 large avocado, diced
1/2 cup chopped cilantro
Cayenne Pepper to taste
Squeeze of lime juice, about half a lime
Salt and Pepper to Taste
One Jalapeno, seeded and finely diced
A few tablespoons of fresh basil or mint (optional)
2 tablespoons Ginger, minced

Combine all ingredients in a bowl and mix well (but gently) keep in fridge until ready to use.

Fried Shallots

/ andreah94 / 4 Comments

Fried Shallots are the perfect way to add crunch to dishes. They can be a bit messy to make (and take more time) but are generally worth it. You can also buy fried shallots at Asian markets.

One shallot, thinly sliced
Canola Oil (can use olive oil but Canola or Safflower oil will be best for frying)
A small handful of flour
Salt

Heat about a centimeter of oil to a medium heat heat (360 degrees).Slice shallots, either into long slices or rings, sprinkle and toss them with flour and then insert into the oil. Fry until golden brown. Remove and lightly salt.

Wasabi-Hoisin Marinated Flank Steak with Mango Salsa and Coconut Rice

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I realize that there are two very similar posts back to back with the Wasabi crusted fish, but when I make fish I also make either chicken or beef for D. Ergo, you are getting beef and fish versions of this wonderful dish (you can also do this dish with spicy marinated shrimp but I will not confuse you that much today).

Beef

1/2 pound Flank Steak3 tbsp Wasabi Paste
Half Cup Soy Sauce
Dash of Mirin
Powered or minced Ginger
Powdered or minced garlic
3 Tbsp Hoisin or Eel Sauce
2 Tbsp Sriracha
Squeeze of lime
1.5 tbsp honey or sugar
Crushed red pepper flakes – to taste (optional)

Combine all ingredients in a bowl and marinate overnight. Adjust flavors according to preference- add whatever you like! When ready to cook the beef, coat well with salt and pepper (and maybe a bit of wasabi powder), and heat oil in a pan. Place beef in pan and sear well on each side. Remove from heat, allow to sit for five minutes then cut meat into thick slices. If meat is cooked to desired doneness then begin assembly. To cook longer, return slices to pan and add a bit of the marinade and stir fry for a few additional minutes. Remove from pan and begin assembly of dish.

Dish Assembly

One recipe Coconut Rice
Asian Mango Salsa
Fried Shallots

Place a small mound of rice in the center of a plate (can be done in free form, with a molding ring, or with an upside down measuring cup. Place the beef on top of the rice once it has finished searing. Drizzle steak with a bit of the reduced marinade (or eel sauce) then top with the Mango Salsa. Top the Salsa with Fried Shallots and serve. 




Beef and Green Bean Saute with Coconut Rice

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I will grant you that the title is a misnomer as there are beets, carrots, and green beans in this bad boy stir fry. I made this Thursday night after having gone to the grocery on Tuesday night and buying TONS of veggies (I was planning on dieting this week and just overall missed veggies). I decided to change up my basic veggie list and got some green beans versus broccoli – have now had green beans twice this week but that is another story. I knew I wanted to do something with green beans and beef (CM was having a sale on pre-marinated sirloin and I was sick of chicken). Thursday night came around and I had carrots, beets and basil that I needed to use up; ergo, they went into the beef and green bean saute. It was excellent, flavorful, healthy and exactly what I wanted to eat last night.

Makes two large portions

Saute

  • Half Pound Sirloin (I used honey habenero pre-marinated sirloin from CM – marinate as desired)
  • 3 cups green beans, end trimmed and roughly sliced in the middle to make 1.5 inch long pieces on either side
  • 1-2 large carrots, washed, peeled and slice *optional, but recommended
  • 1-2 large gold beet, sliced and quartered *optional
  • One half white or yellow onion or two large shallots, thinly sliced
  • 5-6 cloves garlic, minced
  • 1-2 tbsp of minced ginger
  • 1/3 cup chicken broth
  • a couple fingerfuls of flour or cornstarch for thickening
  • 1 tbsp soy sauce
  • 1.5 tbsp hoisin sauce
  • 1 tbsp oyster sauce
  • 1-2 tbsp Chili Garlic Paste or Sriracha
  • Dash of Asian House Spice *optional
  • Dash of coconut milk
  • One half lime
  • Fresh cracked pepper
  • Salt – just a pinch
  • 1.5 tbsp sesame seeds

Garnish

  • 1/3 cup green onions, chopped
  • fresh torn basil

One Recipe Coconut-Ginger Rice

Prep – Chop garlic, onions, garlic and set aside in one bowl. In another bowl, combine soy, hoisin, oyster sauce, broth, and chili paste.

Steam veggies until almost fork tender and reserve.

In a small saucepan, combine water, coconut milk and salt and bring to a boil. Add rice, stir, reduce to simmer, cover and cook for 10-12 minutes.

Heat sesame oil in a large skillet, once hot add garlic, onion, ginger, flour and a tad bit of salt. After a few minutes add beef and sear on each side, remove to rest before cutting into strips. After removing beef, add the broth mixture and stir well. Let the sauce hang out for a few minutes and then return beef to pan (after cutting into strips). Simmer for a few minutes, then add veggies. Add a dash of coconut milk, lime juice sesame seeds, pepper and additional seasonings as desired. Stir well.

To serve: place rice on plate, top with stir-fry, garnish stir fry with green onions and basil.

If all prep work is done this should only take about 10-15 minutes to prepare.