Stir-fried buffalo in black-bean sauce
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Stir-fried buffalo in black-bean sauce
  Game    Sauces  
Last updated 6/12/2012 1:24:58 AM. Recipe ID 58728. Report a problem with this recipe.
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      Title: Stir-fried buffalo in black-bean sauce
 Categories: Game
      Yield: 4 Servings
 
           Stephen Ceideburg

MMMMM---------------------------SAUCE--------------------------------
    3/4 c  Dried black beans, soaked
           -overnight, drained
      3 c  Defatted chicken stock
  1 1/2 ts Chopped fresh ginger
      2    Cloves garlic, minced or
           -pressed
      1    Ancho chile *
      3 tb Sherry wine vinegar
    1/2 ts Salt

MMMMM--------------------INDIAN BREAD STICKS-------------------------
    1/2 c  Low-fat milk, warmed
      2 ts Baking powder
      3    Green onions, finely chopped
      1 ts Salt
      1 ts Cracked black pepper
  1 1/2 c  All-purpose flour
           Nonstick vegetable spray

MMMMM--------------------------STIR-FRY-------------------------------
      8 oz Buffalo or beef flank steak
      1 tb Oriental sesame oil
      1 tb Chopped fresh ginger
      1    Clove garlic, finely chopped
      1 sm Carrot, julienne cut
    1/2    Poblano chile **
    1/2 sm Red onion, julienne cut
      2 bn Watercress (8 ounces) ***
 
  * stem, seeds and membrane removed, chopped (see note) ** seeds and
  membranes removed, julienne cut (see note) *** stems removed,
  thoroughly washed and drained (4 cups)
  
  This recipe comes from the Stonehouse Restaurant at San Ysidro Ranch
  in California. It's an example of how executive chef Gerard Thompson
  combines ingredients, flavors and textures of diverse ethnic origins.
  
  To make sauce: Combine black beans, chicken stock, ginger, garlic,
  chile and vinegar in a medium-size saucepan and bring to a boil over
  medium-high heat. Reduce heat and simmer, covered, until beans are
  tender, about 1 hour. Pour into blender or food processor, add the
  salt and blend until smooth.
  
  To make breadsticks: While sauce is simmering, preheat oven to 375
  degrees. Combine warm milk, baking powder, green onions, salt and
  pepper; mix well. Add flour and knead until the dough becomes smooth,
  adding more flour if needed, about 3 to 5 minutes. Allow to rest
       30    minutes at room temperature.
  
  Divide dough into 12 equal pieces. Shape each piece into a bread
  stick and place them on a baking sheet that has been sprayed with
  nonstick vegetable coating. Lightly spray the bread sticks with the
  nonstick coating and bake until golden brown on the bottom, about 10
  to 15 minutes. Turn bread sticks over and bake until other side is
  lightly browned, about 5 more minutes.
  
  To make stir-fry: Trim all visible fat from meat and cut, against the
  grain, into quarter-inch strips. Place oil in a nonstick skillet or
  wok over high heat. Immediately add meat and toss two times. Add
  ginger and garlic and toss two more times. Add carrot, chile and
  onion, toss twice more and remove from heat. Add watercress and toss
  again to mix well.
  
  To serve: Spoon 1/2 cup sauce onto each of four warm plates. Top with
  1 cup of meat mixture and arrange 3 bread sticks in a triangular
  pattern on each plate.
  
  Note: When preparing fresh chilies, wear rubber gloves for protection
  against oils that later can cause burning sensation on skin.
  
  Makes 4 servings.
  
  Per serving: 500 calories; 32 milligrams cholesterol; 13 grams fat;
  1,360 milligrams sodium.
  
  From the Oregonian's FOODday, 1/26/93.
  
  Posted by Stephen Ceideburg
 




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Recipe ID 58728 (Apr 03, 2005)

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