Sunday, June 17, 2012

Snacking State-by-State: Mashup 10 - Hazelnut Sofrito Beef Stir-Fry

After the last three states plus Puerto Rico, I had a lot of leftover ingredients waiting to be used up.  I find stir-fries to be particularly useful in such a situation.

Mashup recipe: Hazelnut Sofrito Beef Stir-Fry

Makes 4 to 6 servings

Ingredients (state or territorial flag indicates State-by-State post where ingredient was featured. Ingredients with no flag were not specifically used for any one post.)

1 cup beef (PA)

1/2 cup shredded coconut (PR)

2 green onions (OK)

1 jalapeño (OK)

2 - 3 T sofrito (PR)

1/2 medium head cabbage (PA)

1 - 2 roasted peppers (PA)

1/4 cup hazelnuts (OR)

3 T rice bran oil (OR)

3 T pineapple juice (PR)

4 T thin soy sauce (OR)

2 T dark soy sauce (OR)

2 T white rum (not pictured) (PR)

3 T cream of coconut (PR)

1/2 t white peppercorns (OR)

1 cup medium parboiled rice, uncooked (PR)

1 T sesame oil

1 T cornstarch stirred in 1 T water 

1 T sesame seeds

2 cloves garlic

Prepare the rice separately - in this case, I put it in my rice cooker.  The stir fry should be done about the same time as the rice, or a little after.

Toast the shredded coconut, which you will use to coat the beef chunks.

Slice your vegetables - shred the cabbabe, chop the jalapeno and green onion.  Smash but do not chop the garlic.

Coat the beef lightly with the cream of coconut, and roll the pieces in shredded coconut.

Meanwhile, crush your white peppercorns and set aside.

Now it's time to make the stir fry.  Put the sesame and rice bran oils in your wok or pan.  When hot (sizzles when you flick water into the oil), throw in the garlic and fry quickly for 10 to 20 seconds.

Add the beef and cook until just browned, stirring occasionally.

Don't cook thoroughly just yet, but remove and set aside.  You will re-add this later.

To the rest of the pan, add the rum...

...the thin and dark soy sauces...

...the vegetables...

...the sofrito (I froze mine in an ice cube tray, which is why it looks like that)...

...the spices...

...the roasted peppers...

...the hazelnuts...

...and the pineapple juice.  Then add the cornstarch-water mixture (see ingredients) and stir.  Fry for three to four minutes.

Add the beef back into the pan and fry until the beef is cooked through, about two to three more minutes.

Stir fries are such a good way to use up leftovers.  This one is best when it sits for a day or two: I only really tasted the coconut, the rum and the pineapple juice once I ate this as leftovers.  In the future I would probably add a little more of the liquid ingredients and the sofrito.  But the beef is nicely coconut-y and the cabbage still has a little bit of a crunch.  I would say this stir fry turned out well.