CANTONESE BEEF PHYLLO POUCHES IN GINGER-LIME SAUCE
1 cup soy sauce
1/2 cup dry sherry
4 cloves minced garlic
2 tablespoons minced fresh ginger
1 1/4 pounds beef tenderloin, cut into 1/2" cubes
1/2 cup peanut oil
4 cups oyster mushrooms, sliced
1/3 cup green bell peppers, finely diced
1/3 cup red bell peppers, finely diced
2 tablespoons sesame oil
1/4 cup prepared brown sauce (package mix, canned or from scratch)
20 sheets Athens® Fillo Dough (9" x 14"), thawed
1/4 cup butter, melted
Garnish: 1/4 cup finely diced red bell peppers
1/4 cup chopped scallions
1/4 cup cut fresh chives
In large bowl, combine soy sauce, sherry, 2 cloves garlic and 1 tablespoon ginger. Add beef and marinate while preparing rest of ingredients.
Remove beef from marinade, reserving 1/4 cup marinade.
In large wok or skillet, heat 1/4 cup peanut oil until it smokes, add beef and sauté quickly for 3 minutes. Remove and place into bowl.
Add rest of peanut oil with remaining tablespoon ginger and 2 cloves garlic. Add mushrooms and peppers and stir-fry for 1 minute. Add 1/4 cup marinade, sesame oil and brown sauce. Heat thoroughly and toss with beef in bowl. Chill completely.
Prepare large fillo pouches according to directions for Pouches. Fill each pouch with 1/4 cup of beef mixture. Brush with butter. Freeze for 10 minutes.
Bake pouches in preheated 350ºF oven for 20 to 25 minutes or until golden brown.
Prepare Ginger-Lime Sauce (recipe below), spoon 1/4 cup of sauce in center of plate, and place 3 pouches on sauce. Combine all garnish ingredients. Sprinkle on sauce
Yield: 10 large pouches
2 tablespoons peanut oil
1 teaspoon minced fresh ginger
1 teaspoon minced fresh garlic
1 tablespoons dry sherry
1 teaspoon sugar
2 teaspoons soy sauce
1 cup cold chicken broth
1 tablespoons corn starch
Juice of 1/2 lime
2 tablespoons light cream
Tabasco sauce to taste
Salt to taste
In small skillet, heat oil, and sauté ginger and garlic for 1 minute. Add sherry, sugar and soy sauce. In small bowl, combine chicken broth and corn starch mixing until smooth. Add to skillet and bring to a boil for 1 minute, stirring constantly. Add lime juice, cream, Tabasco and salt. Simmer for 1 minute. Serve hot.
|GENERAL FILLO DOUGH HANDLING DIRECTIONS|
1. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.
2. Carefully unroll fillo sheets onto a smooth, dry surface.
3. Cover fillo completely with plastic wrap, then a damp towel.
4. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.
5. Microwave butter until melted. This will give you a lighter and flakier pastry.
6. Brush each layer of fillo with melted butter, margarine or oil.
7. To prevent edges from cracking, brush edges first and then work into center.
8. Be sure to brush the last layer of fillo with melted butter.
9. Fillings should be chilled and not excessively moist.
10. Fillo may be rolled and refrozen to store when not in use.