Wild Ginger's Seven Flavor Beef Recipe - Food.com (2024)

17

photo by the kiki

Reviews

1. My wife and I met as servers at the "Ginger". In my 12 years as a server/bartender 7 flavor beef is the only dish I craved after leaving a job. This recipe is spot on! I found it about a month ago and have had it twice a week since! Truly awesome thanks to the poster and to Rick (the ginger owner) and I can't forget Nathan ( the head magician @ WG). If you never have,you should go in and see them sometime. Possibly the worlds best restaraunt.

   randle93

2. This was very interesting. After reading the reviews and while preparing the dish during step 1, I felt that it was more of a rub instead of a marinade. So, I thought "wait" you (that's me) have cookbooks from KCTS a local TV station that restaurants in the area offer some of their recipes. Sure enough there was "Seven Flavor Beef" submitted by Chef Nathan Uy from Wild Ginger. That recipe shows a bit less spice (Chinese five spice powder) more ginger and garlic and more oil in the marinade. So I thew in more oil. (Also there are no veggies in his recipe) So with that said we loved it. Veggies and all. I made as posted except added in 1 tbls of vegetable oil with the marinade. Thanks for posting. :) This is going in my Top 2009 recipe cookbook. OH! served it with a side of saffron rice. Excellent together.

   teresas

3. My brother and I used to meet up at the Wild Ginger 20+ years ago when we both worked downtown. Now we both live far away, but have met a few times just to have the 7 Flavor Beef. Now I make it for my kids and it has become their favorite meal. This recipe is very close, a bit too much salt, 5-spice and red pepper (especially when doubling or quadrupling recipe). We like to add more of the first 3 ingredients, why not! Right?!? A must have in everyone's book of favorites. When in Seattle, recommend trying the original.

   Jeffery G.

4. Love Wild Ginger and this dish is our favorite by far! I was so excited to try making this! So to start I hate dealing with lemongrass, so instead I used one drop of lemongrass essential oil. Everything else I followed exactly. 10 min or so before cooking the meat I tossed it in about a tablespoon of cornstarch, it helps tenderize the meat and also provides a barrier from the high heat, so it gets a great crust without overlooking it, and gives something for the hoisin to stick to. Its an absolutely amazing recipe! Thank you!

   Me and Bee AK

5. WOW! Wonderful recipe. Loved all the flavors and the meat was so tender. This is a very quick meal after the marinating time. We will have this one often. I did use a NY steak instead of flank.

   adopt a greyhound

see 11 more reviews

Tweaks

1. Added cornstarch to the meat just before frying it.

   Me and Bee AK

2. This was very good. I couldn't find lemongrass at the store, so I increased the quantity of giner to a full tablespoon; and also substituted snow peas for the bean sprouts, since we don't really care for sprouts. I felt that the marinade was too thick to completely coat the meat, so I added a teaspoon of oil, which thinned it out a bit and helped it coat everything completely. I served this over jasmine rice to make a complete meal. Thanks for posting!

   IngridH

3. This dish is fantastic - and as enjoyable to make as it is to eat! From the minute you begin preparing the marinade ingredients, the wonderful scent of the lemongrass, ginger, garlic and 5-spice make you anticipate how tasty this stir-fry will be. I love that it's served on bean sprouts instead of rice - very fresh and healthy. I left out the red onion, otherwise made exactly as specified and really loved it - thanks for sharing!

   loof751

Advertisem*nt

Advertisem*nt

Advertisem*nt