Woks, skillets, and sauce pans: An unforgettable mouth-watering stir-fry dinner
Chinese 5-spice honey-glazed beef with cashews
Ingredients for the honey-glazed beef
- 1 flat iron steak, frozen (see tip below)
- 3 tablespoons cornstarch
- 1 tablespoon water
- 1 egg beaten
- 1 T. soy sauce
- 3 t. Chinese five-spice powder (see tip below)
- Corn oil for deep-frying
- 1/2 cup cashew halves
- ¼ cup + 2T. honey
- 3 cloves garlic, crushed and finely chopped
- 1 generous T. sriracha
- 1 T. rice wine vinegar
- 1 T. balsamic vinegar
- Sesame seeds for sprinkling on top
- Using a very sharp knife, cut the frozen beef across the grain into ultra-thin slices, then stack a few at a time and cut in half again.
- In a bowl, combine 2 tablespoons of the cornstarch with the water, beaten egg, soy sauce, and five-spice powder. Whisk with a fork to blend. Add the beef strips and toss to coat evenly. Let sit.
- In a bowl, combine the honey, soy sauce, sriracha, and both vinegars. Do not add the garlic to the sauce yet but keep close.
- Pour one inch of corn oil into your EuroCAST Chinese wok over medium high heat. Slowly slide the beef strips a few at a time in a single layer into the hot oil. Be careful not to toss or throw into the oil as it will splatter. Using a wooden fork or spoon, nudge them around to keep them separate.
- Cook until browned, about 1 minute on each side, 2 minutes total.
- Use a slotted spoon to remove the beef, shaking off any excess oil. Place in a clean bowl.
- Add the cashews to the hot oil and fry for about a minute, until crispy. Use a slotted spoon to transfer to the bowl with the beef.
- Carefully remove all but 2 tablespoons of the oil from the wok.
- Return the oil to high heat, then add the honey sauce.
- Simmer for 30 seconds to thicken.
- Add the beef and cashews, reduce the heat to medium high, and stir until evenly glazed, about 3-5 minutes.
- In the final minute of cooking, add the garlic and toss to cook.
Serve with steamed white rice and a bitter green like baby bok choi or broccoli.
Here are the simple yet elegant flavors in the Chinese five-spice blend.
You can certainly find this concoction in your finer grocery spice aisles, but you could also make your own and store for future use.
One of my favorite ways to use this blend is to poach barely-ripe sliced pears in a little water with a teaspoon of the powder for about 15-30 minutes on the lowest heat your stove will allow. It fills your home with a sweet aroma and adds such a delightful, exotic flavor to the pears. You could, if you wanted, enjoy these in a bowl with some vanilla ice cream.
- 1 tablespoon Szechuan peppercorns
- 6 star anise
- 1 ½ teaspoons whole cloves
- 1 stick cinnamon
- 2 tablespoons fennel seeds
Get everything into a clean spice grinder and pulse until finely ground.
About frozen steak
Frozen steak. Yeah, you read that right. Trust me on this one. It works like a charm for razor thin slices.
But, be sure your knife is sharp and your cutting board secure.
... and THAT WOK
While a wok for some might be exotic, it's a tried and true tool for ultra-fast cooking. And with EuroCAST's version, it not only fits better than many woks on your stovetop, you can get away with less oil than traditional woks because of our ceramic/titanium non-stick technology.
STARTER SET, HALF OFF!
The buzz around our feature on This is LA (CBS) continues non-stop. To celebrate, we're offering half off our starter set -- a savings of almost $200 to you. Even if you have lots of EuroCAST cookware (and if you do, you love it), you cannot beat this limited time offer. Just in time for back-to-college, for friends getting married, or for that friend you love. Want to know more? Click here.