 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
This is a fun kind of recipe! Recipe courtesy Guy Fieri, June 2008 :) /food/cda/recipe_print. Haven't accounted for 15 minutes inactive prep time. Ingredients:
1 tablespoon canola oil |
1 tablespoon minced garlic |
1 tablespoon minced ginger |
1 pinch red pepper flakes (to taste) |
1 lb top sirloin steak, slightly frozen, then cut into 1/4-inch slices (cut against the grain) |
2 carrots, peeled and cut on the bias into 1/4-inch pieces (approximately 1 cup) |
3 celery ribs, cut on the bias into 1/4-inch pieces (approximately 1 cup) |
1 red bell pepper, cut into 1/2-inch strips (approximately 1 cup) |
1 red onion, cut into 1/4-inch pieces (approximately 1 cup) |
1/4 cup sake |
3 tablespoons soy sauce |
1 tablespoon hoisin sauce |
cornstarch, slurry (mix 1/2 teaspoon cornstarch with 1/2 teaspoon water) |
1 cup bean sprouts |
1/2 cup water chestnut, chopped |
1/4 teaspoon sesame oil |
hawaiian sweet dinner roll (12 to 16 rolls) |
1/2 bunch green onion, julienned for garnish |
Directions:
1. In a large saute pan, or wok, add oil over high heat.
2. Add in garlic, ginger, & red pepper flakes cook for 10 to 15 seconds.
3. Add sirloin and saute, stirring frequently until just cooked through, approximately 1 minute.
4. Stir in carrots, celery, red bell peppers and red onions sauteing briefly, 1 minute.
5. Add in sake to deglaze, then add in soy, hoisin and cornstarch slurry.
6. Continue to stir on high heat for about 30 seconds.
7. Stir in bean sprouts & water chestnuts, and sesame oil to combine and remove from heat.
8. Steam or heat rolls in a warm 250 degree F oven, tightly wrapped in foil for 8 minutes.
9. Take rolls, 2 at a time, and leaving them attached, gently split open and fill with approximately 3/4 cup of stir-fry mixture.
10. Garnish with green onions and serve immediately.
|
|