Try these easy entrees using Athens® and Apollo fillo dough.
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!
Ingredients1 cup soy sauce1/2 cup dry sherry4 cloves garlic, minced1 teaspoon minced fresh ginger1-1/4 pounds beef tenderloin, cut into 1/2” cubes1/2 cup peanut oil4-1/2 cups sliced oyster mushrooms1/3 cup finely diced green bell peppers1/3 cup finely diced red bell peppers2 tablespoons sesame oil1/4 cup brown sauce12 sheets Athens or Apollo fillo dough6 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
Ingredients1/4 cup finely diced red bell peppers1/4 cup chopped scallions1/4 cup cut fresh chives
Ingredients2 tablespoons peanut oil1 teaspoon minced fresh ginger1 teaspoon minced garlic3 teaspoons dry sherry1 teaspoon sugar2 teaspoons soy sauce1 cup cold chicken stock3 teaspoons cornstarch Juice of 1/2 lime2 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