with Spicy Hoisin and Gingered Cucumber Salad
Yield: Makes 24 appetizers
Prep Time: 30 minutes
Cook Time: 30 minutes
Wine Suggestion: Eroica Riesling, Cold Creek Vineyard Riesling, Columbia Valley Riesling
2lbs Certified Angus NY Strip Steak
2 Tbs Powdered Ginger
2 Tbs Onion Powder
1/4 cup Soy Sauce
Toss the steak with the powdered ginger, onion powder, and soy sauce. Allow to marinate for 1 hour. Preheat an oven to 350 and roast the steak to an internal temperature of 140 degrees. Allow to cool for at least 5 minutes. Then cut into 2 inch by 1/4 inch matchsticks.
1 shallot, peeled and chopped
1/4 cup Ginger, chopped
2 cloves garlic, finely chopped
1/2 cup Hoisin Sauce
1/4 cup Soy Sauce
3 Tbs Honey
1-2 Tbs Sirachi Hot Sauce
Saute the shallot, ginger, and garlic over medium heat until the shallot starts to become translucent and the garlic starts to brown, about 5 minutes. Add in the hoisin sauce, soy, and honey. Bring to a boil, and reduce slightly. Season with the sirachi sauce to taste. Cool the sauce slightly, then toss with the beef.
1 Cucumber
1/4 cup pink pickled ginger, chopped
1/4 cup red onion, julienned
1/4 cup unseasoned rice vinegar
2 Tbs Vegetable Oil
2 Tbs Sugar
2 green onions, thinly sliced
Peel and seed the cucumber. On a mandoline, slice very thin. Toss with the rest of the ingredients and allow to sit for at least 10 minutes.
