CANTONESE BEEF PHYLLO POUCHES IN GINGER-LIME SAUCE
Celebrate Chinese New Year with this impressive recipe that you will want to enjoy all year long, too!
Ingredients
1 cup soy sauce
1/2 cup dry sherry
4 cloves garlic, minced
1 teaspoon minced fresh ginger
1-1/4 pounds beef tenderloin, cut into 1/2” cubes
1/2 cup peanut oil
4-1/2 cups sliced oyster mushrooms
1/3 cup finely diced green bell peppers
1/3 cup finely diced red bell peppers
2 tablespoons sesame oil
1/4 cup brown sauce
12 sheets Athens or Apollo fillo dough
6 tablespoons butter
In large bowl, combine soy sauce, sherry, 2 cloves garlic and 1 tablespoon ginger. Add beef and marinate while preparing rest of ingredients.
Remove beef from marinade, reserving 1/4 cup marinade.
In large wok or skillet, heat 1/4 cup peanut oil until it smokes, add beef and sauté quickly for 3 minutes. Remove and place into bowl.
Add rest of peanut oil with remaining 1 tablespoon ginger and 2 cloves garlic. Add mushrooms and peppers and stir-fry for 1 minute. Add 1/4 cup marinade, sesame oil and brown sauce. Heat thoroughly and toss with beef in bowl. Chill completely.
Prepare 18 large fillo pouches by following the instructions for Pouches on our Shapes & Uses page. Fill each pouch with 1/4 cup of beef mixture. Brush with butter. Freeze 10 minutes.
Bake pouches in preheated 350°F oven for 7 to 8 minutes or until golden brown. Prepare Ginger-Lime Sauce according to directions below and spoon 1/4 cup of sauce in center of plate and place 3 pouches on sauce. Combine all garnish ingredients. Sprinkle on sauce.
Serves 6
GARNISH
Ingredients
1/4 cup finely diced red bell peppers
1/4 cup chopped scallions
1/4 cup cut fresh chives
GINGER-LIME SAUCE
Ingredients
2 tablespoons peanut oil
1 teaspoon minced fresh ginger
1 teaspoon minced garlic
3 teaspoons dry sherry
1 teaspoon sugar
2 teaspoons soy sauce
1 cup cold chicken stock
3 teaspoons cornstarch
Juice of 1/2 lime
2 tablespoons half & half
Tobasco sauce to taste
Salt to taste
In small saucepan heat oil, add ginger and garlic and sauté for 1 minute. Add sherry, sugar and soy sauce. In small bowl combine cornstarch and cold chicken stock. Stir until smooth. Add to saucepan, whisking until it boils. Add lime juice, half & half, tobasco and salt. Simmer. Serve.
Makes 3 1/2 cups
GENERAL FILLO DOUGH HANDLING DIRECTIONS
1. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.
2. Carefully unroll fillo sheets onto a smooth, dry surface.
3. Cover fillo completely with plastic wrap, then a damp towel.
4. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.
5. Microwave butter until melted. This will give you a lighter and flakier pastry.
6. Brush each layer of fillo with melted butter, margarine or oil.
7. To prevent edges from cracking, brush edges first and then work into center.
8. Be sure to brush the last layer of fillo with melted butter.
9. Fillings should be chilled and not excessively moist.
10. Fillo may be rolled and refrozen to store when not in use.
|