General Tsao Chicken

 



Ingredients:


Sauce:

1/2 cup cornstarch (corn flour)
1/4 cup water
1+1/2 tsp minced garlic
1+1/2 tsp minced ginger root
3/4 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
1/4 cup cooking wine
1+1/2 cup hot chicken broth


Meat:

3 lbs deboned dark chicken meat, cut into large chunks
1/4 cup soy sauce
1 tsp white pepper
1 egg
1 cup cornstarch (corn flour)
Vegetable oil for deep-frying
2 cups sliced green onions
16 small dried hot peppers


Directions:

Mix 1/2 cup cornstarch with water.
Add garlic, ginger, sugar, 1/2 cup soy sauce, vinegar, wine, and chicken broth .
Stir until sugar dissolves.
Refrigerate until needed.

In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper.
Stir in egg.
Add 1 cup cornstarch and mix until chicken pieces are coated evenly.
Add cup of vegetable oil to help separate chicken pieces.
Divide chicken into small quantities and deep-fry at 350 degrees until crispy.
Drain on paper towels.

Place a small amount of oil in wok and heat until wok is hot.
Add onions and peppers and stir-fry briefly.
Stir sauce and add to wok.
Place chicken in sauce and cook until sauce thickens.


Lisa C. . . . .

Sesame Chicken

 

Ingredients:

3 whole boneless chicken breasts

Marinade:

2 tablespoons light soy sauce
1 tablespoon cooking wine or dry sherry
a few drops of sesame oil
2 tablespoons flour
2 tablespoons cornstarch (corn flour)
2 tablespoons water
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon vegetable oil

Sauce for Sesame Chicken:

1/2 cup water
1 cup chicken broth
1/8 cup vinegar (Guide notes: I find that a little low. It all depends on how sweet you want the sauce; for a sweeter sauce use less vinegar)
1/4 cup cornstarch (corn flour)
1 cup sugar
2 TB dark soy sauce
2 TB sesame oil
1 tsp chili paste, or more if desired
1 clove garlic (minced)

2 tablespoons toasted sesame seeds

3 1/2 - 4 cups peanut oil for deep-frying


Directions:

Cut the chicken into 1-inch cubes. Mix the marinade ingredients and marinate the chicken for 20 minutes.

To prepare the sauce: mix together all of the sauce ingredients. Pour them into a small pot and bring to a boil, stirring continuously. Turn the heat down to low and keep warm while you are deep-frying the chicken.

To deep-fry the chicken: add the marinated chicken pieces a few at a time, and deep-fry until golden brown. Drain on paper towels. Repeat with the remainder of the chicken.

Just before you are finished deep-frying, bring the sauce back up to a boil.

Place the chicken on a large platter and pour the sauce over. Sprinkle with sesame seeds. Serve the Sesame Chicken with rice.




Lisa C. . . . .

Grilled Asian Wings

 

Ingredients:

24 chicken wings

Marinade:

1 Tbsp fresh ginger, chopped
1 jalapeno pepper, seeded and chopped
2 cloves garlic, chopped
2 Tbsp brown sugar
6 Tbsp soy sauce
4 Tbsp sesame oil


Directions:

1. Combine the marinade ingredients and stir to blend. Reserve a small amount to use for basting.

2. Place wings in the rest of the marinade and turn to coat them.
Cover and refrigerate for at least 2 hours, turning the wings several times.

3. Remove wings from marinade and grill them at medium heat, basting often with the reserved marinade.


Cook thoroughly for about 20 minutes or until the meat is tender.

Lisa C. . . . .

Chicken Teriyaki

 

Ingredients:

1/4 cup lite soy sauce
3 tbsp prepared spicy brown mustard
1 tbsp firmly packed brown sugar
1/2 tsp ground ginger
1 tbsp sesame seeds
1 sliced thin medium onion
1 cut in half garlic clove
2 tbsp vegetable oil
4 skinned boned chicken breast halves, each about 4 oz

Directions:

In medium bowl, whisk together soy sauce, mustard, sugar and ginger;
set aside.

In large, nonstick skillet, over high heat, toast sesame seeds until golden brown, about 4 minutes; remove from pan and set aside.

In same skillet, saute onion and garlic in oil until soft, about 5 minutes, if desired, discard garlic clove halves. Add chicken and soy sauce mixture to skillet. Cover and simmer, turning chicken over once, until chicken is cooked through.

To serve, place chicken on platter, pour sauce and vegetables over chicken and sprinkle with sesame seeds.

Garnish with scallion fan.

Lisa C. . . . .

WonTon Soup

 

Ingredients:

½ lb. ground chicken, veal or lean pork
2 green onions, finely chopped
2 tsp. grated fresh ginger root
1 tsp. cornstarch (corn flour)
1 tsp. lite soy sauce
6 drops hot pepper sauce
18 wonton wrappers


Broth

4 cups chicken broth
2 tsp. lite soy sauce
1 tsp. sesame oil
¼ tsp. hot chili paste
Salt and freshly ground black pepper
1 cup shredded fresh spinach or watercress
1 green onion, thinly sliced

Directions:

Wontons: In bowl, combine ground chicken, green onions, ginger root, cornstarch, soy sauce and hot pepper sauce; mix until well blended. Lay wonton wrappers on work surface. Place spoonful of ground chicken mixture in center of each one.

Moisten edges with water. Fold each wrapper in half to form triangle; press edges to seal. Arrange in steamer basket. Cover and steam over boiling water for 3 minutes.

Meanwhile, in large saucepan, combine broth, soy sauce, sesame oil, and hot chili paste. Bring to boil. Season to taste with salt and pepper.

Just before serving, stir in spinach until wilted.

Place 3 wontons in each bowl. Ladle soup over top.
Garnish with green onions.

Lisa C. . . . .

Asian Burger

 

Ingredients

• 1/2 cup chopped cucumber, seeded if large
• 1/4 cup thinly sliced green onion
• 1/4 cup chopped carrot
• 1/2 cup rice vinegar
• 2 tablespoons mirin (Japanese rice wine)
• 1 teaspoon white sugar
•  
• 2 pounds ground pork
• 2 tablespoons tamari sauce
• 1 tablespoon toasted sesame oil
• 1 teaspoon mirin (Japanese rice wine)
• 1 tablespoon grated fresh ginger
• 1 tablespoon chili garlic sauce
• 1 teaspoon fish sauce
• sesame seed hamburger buns

Directions

1. In a bowl, mix together the cucumber, green onion, carrot, rice vinegar, 2 tablespoons of mirin, and sugar until the mixture is well blended. 
2. Refrigerate 3 hours to overnight.
3. Place the pork in a mixing bowl, and lightly combine with tamari sauce, sesame oil, 1 teaspoon of mirin, ginger, chili garlic sauce, and fish sauce. 
4. Divide the meat into 6 equal parts, and form each part into a patty. 
5. Refrigerate for 1 hour.
6. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
7. Grill the burgers until the meat is no longer pink inside and the outside is crisp and brown, about 5 minutes per side. 
8. To assemble, place a burger on a sesame seed bun, and pile about 1/4 cup of the pickle mixture onto the burger. 

 

Asian Wings sauce

Ingredients

• 2 teaspoons cornstarch
• 4 teaspoons rice wine vinegar
• 1/2 cup corn syrup
• 1/3 cup sugar
• 1/4 cup chili-garlic sauce
• 1 tablespoon soy sauce
• 1 teaspoon lemon juice
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/4 teaspoon garlic, minced

Directions

1. Dissolve corn starch in rice wine vinegar in a small bowl and set aside.
2. In a small sauce pan combine remaining ingredients.
3. Add corn starch and rice wine vinegar mixture and stir well.
4. Heat mixture on low/medium heat, stirring often until sauce reaches a boil and thickens.
5. Remove from heat, allow it to cool then cover it and chill it until ready to use.

Sakoo Paik // Thai Tapioca Desert

Ingredients:

1/2 cup small tapioca pearls
1/2 cup sugar
Pinch of salt
1/2 cup coconut cream scooped from the top of chilled Fresh Coconut Milk 

1 cup cut-up assorted fresh or canned fruits such as young coconut, jackfruit, longan, lychee, mango, mangosteen, palm seed, papaya, and rambutan

Directions:

Place the tapioca in a fine-mesh strainer and quickly rinse under cold running water.

Drain well, then transfer to a saucepan. 

Add 1 1/2 cups water, the sugar, and salt and stir well. 

Place over medium-high heat and bring to a boil, stirring constantly. 

Reduce the heat so that the tapioca barely simmers and cook, stirring occasionally, until the tapioca turns translucent and is tender when tasted, about 15 minutes.

Remove from the heat.

Stir the coconut cream into the warm pudding and set aside to cool to room temperature, or cover tightly and refrigerate until chilled.

To serve, stir the fruits into the pudding

 

Baked Spring Rolls

Ingredients

• 10 large spring roll wrappers (refrigerated)
• 1/2 lb extra-lean ground meat (turkey, pork, or beef)
• 1 Tbsp fresh ginger, peeled & minced
• 1-2 Tbsp sesame oil
• 1/4 tsp salt
• 3 cups cabbage, shredded
• 1 large carrot, peeled & grated
• 1 Tbsp water

Instructions

Preheat oven to 350 degrees Fahrenheit. Shred cabbage, peel and grate carrots, peel and mince ginger. In shallow frying pan, saute w meat in 1/2 Tbsp sesame oil with ginger and salt until well cooked. Transfer meat to large mixing bowl, and pour off excess oil. Return pan to heat, adding cabbage, carrots, and water, and cook until all the water has evaporated, and cabbage is clear. Toss cabbage and carrots with meat. Spray a baking sheet with nonstick, zero-calorie cooking spray. Separate spring roll wrappers carefully, and brush each with sesame oil. (This can be done as you go.) Spoon a small amount (one tenth of the mixture) into a diagonal line across one corner of a single wrapper, then fold up the top and bottom and roll into a cylindrical shape. Place finished rolls on cookie sheet and bake 15 minutes on each side, or until golden brown, spraying with zero-calorie cooking spray upon turning. Serve hot with plum or sweet-and-sour sauce.

Tom Yum Goong

Tom Yum is a Thai hot and sour soup very similar to a spicy Sinigang.

Ingredients:

• 2 lemongrass stalks, cut into 1″ pieces and smashed a bit (about 1/3 cup)
• 6 lime leaves (about 1 tablespoon), torn with center vein removed
• 2 tablespoons fresh turmeric (luyang dilaw), sliced thin
• 1 tablespoon coriander roots, about 2 roots
• 1 tablespoon shallots, whole with skin removed (1 to 2 shallots)
• 1 cup tomato (medium tomato), sliced into 6-8 pieces lengthwise
• 2 cups broth (pork, chicken)
• 1/2 cup straw mushrooms, ends removed and halved
• 2 tablespoons red medium-sized chilies, smashed
• 4 or 5 medium-sized saltwater shrimp, whole and uncleaned, make sure they’re fresh
• a pinch of salt
• 1 1/4 teaspoon fish sauce (patis)
• 1 1/2 teaspoons roasted chili paste
• 1 tablespoon lime juice (add more if you like)
• 3 tablespoons fresh cow’s milk (optional)
• 3 small dried chilies, roasted (optional – use only if adding milk)
• 1 tablespoon coriander, chopped.

Procedure:

1)  Prepare all the ingredients. Remove the outer layer of the lemongrass stalks and cut off the end. Cut into 1-2? pieces and smash with the side of a heavy knife to release flavor. Tear the center vein off the lime leaves. Slice your fresh turmeric into thin slices. Cut the tomato into 6 pieces lengthwise. Peel the skin off the shallots and smash lightly. Clean your coriander roots well. Smash the fresh chilies with the back of a heavy knife, or in a mortar and pestle. If using fresh Thai straw mushrooms, slice the bottoms off and cut in 1/2 lengthwise. If making the version with milk: roast the dried chilies until fragrant and browned in a dry wok on medium heat.

2)  Wash the shrimp then set aside. Boil the broth on high until it comes to a rapid boil.  Add the lime leaves, lemongrass, coriander root, turmeric, shallots and tomato. Boil for 4-5 minutes. if you’re using fresh ingredients, 4-5 minutes should be enough. In a separate pan, boil the mushrooms in plain water.

3)  After you’ve boiled 4-5 minutes, add a pinch of salt and the shrimp. Strain the cooked mushrooms and add them to the soup as well. Cook until shrimp turn pink, about a minute.

4)  Add the fish sauce and remove from heat. You will now season the soup.

5)  Add lime juice, chili paste, smashed fresh chilies.

6)  If making the version with milk: Add the milk and dried chilies. If doing this step you’ll need to add a bit more lime juice and fish sauce as the milk tames it down a bit. Add about a teaspoon more of each.

7)  Garnish with fresh cilantro leaves and serve.

Grilled Salmon Steaks //Asian Style

 

 

 

Ingredients:

• 4 salmon steaks (about 6 ounces each)
• 1 cup cucumber, diced
• 3 tablespoons sesame oil
• 2 tablespoons lime juice
• 1 1/2 tablespoons sugar
• 1 1/2 tablespoons soy sauce
• 1 tablespoon fish sauce ( or oyster sauce)
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon fresh mint, chopped
• 2 cloves garlic, minced
• 1/4 teaspoon black pepper

Preparation:

Combine all ingredients except, salmon steaks, black pepper, and sesame oil, in a medium mixing bowl for make relish. Let mixture sit for 1 hour at room temperature. Preheat grill. Brush salmon steaks with oil and season with salt and black pepper. Grill steaks on direct high heat for 8 to 10 minutes. Remove from grill and top with relish.

**Tip.. I set steaks skin side down diagonal (2 o'clock) for 2-3 minutes, then rotate (same side down to 10 o'clock... gives the crisscrossed grill marks..).. and then do the same for the other side..

**Tip.. Use a GOOD spatula, and NOT tongs, to avoid it falling apart.

**Tip.. Used a oiled rag on grill to oil the grill first, and help keep salmon from sticking and coming apart on ya

Chicken Fried Rice

Ingredients

• 2 teaspoons sesame oil
• 1/2 cup chopped onion
• 2 garlic cloves, minced
• 1 pound skinless, boneless chicken breasts, cut into 1/2-inch pieces
• 1 cup uncooked brown rice
• 1 tablespoon reduced-sodium soy sauce
• 1 cup diced carrots
• 2 1/4 cups reduced-sodium chicken broth
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup frozen green peas, thawed
• 1/4 cup chopped green onions

Directions


Heat oil in a medium saucepan over medium heat. Add onion and garlic and sautée 2 minutes, until soft. Place chicken in saucepan and sautée 5 minutes, until browned on all sides, stirring frequently. Add rice and cook 1 minute, until translucent. Stir in soy sauce to coat rice.

Add carrots, chicken broth, salt and pepper and bring mixture to a boil. Reduce heat, cover and simmer 30 minutes, until liquid is absorbed and rice is tender.

Stir in peas and green onions and heat through.

Cassava Cake

 

 

Ingredients:

Cake

• 2 lbs grated cassava
• 1 (14 ounce) can sweetened condensed milk (Reserve 1/3 cup for Topping)
• 1 (12 ounce) can evaporated milk
• 1 (14 ounce) can coconut milk (Reserve 1/3 cup for Topping)
• 1 (13 ounce) can coconut cream (Reserve 1/3 cup for Topping)
• 3/4 cup sugar
• 3 eggs, plus
• 3 egg whites
• 1 cup grated coconut

Topping

• 3 egg yolks

 

Directions:

1. 1 Preheat oven to 325° f.
2. 2 In large mixing bowl combine cake ingredients.
3. 3 Mix well.
4. 4 Pour equally into two large greased rectangular pans.
5. 5 Bake until top is no longer liquid (approximately 30 minutes).
6. 6 Mix topping ingredients well and spread evenly on the two cakes.
7. 7 Bake an additional 20 to 30 minutes.
8. 8 Cool cakes completely.
9. 9 Slice each cake into 24 equal squares.

 

Singapore Beef Saty

Ingredients



1 1/2 lbs. rib eye steaks (about ½ in. thick)
3 tbs. light brown sugar
2 tbs. ground coriander
1 tbs. ground turmeric
1 1/2 tsp. ground cumin
1 1/2 tsp. freshly ground black pepper
3 tbs. Asian fish sauce or soy sauce
3 tbs. vegetable oil
Singapore Cucumber Relish and Fried Garlic Peanut Sauce (optional, recipes follow), for serving ...



Directions



1. Cut steaks into 1/2-in. cubes (do not trim fat). Place in nonreactive mixing bowl. Stir in brown sugar, coriander, turmeric, cumin, pepper, fish sauce or soy sauce, and oil. Let beef marinate in refrigerator, covered, at least 2 hours.

2. Drain beef cubes; discard marinade. Thread beef onto bamboo skewers, leaving bottom half of each skewer bare for a handle and ¼ in. exposed at pointed end. Satés can be prepared to this stage several hours ahead. Refrigerate, covered, until ready to grill.

3. Preheat grill to high. When ready to cook, brush grill grate clean and apply thin coat of oil. Arrange satés on hot grate, with piece of aluminum foil placed under exposed ends of skewers to keep from burning (fold foil in thirds, shiny side out). Grill satés until cooked to taste, 1 to 2 minutes per side for medium-rare, a little longer for medium. (Editor’s note: Beef should be cooked to an internal temperature of 145°F.)

4. Serve satés with Singapore Cucumber Relish and Fried Garlic Peanut Sauce, if desired.

Crab Ragoon

Ingredients

• 1 (14 ounce) package small won ton wrappers
• 2 (8 ounce) packages cream cheese, softened
• 1 teaspoon minced fresh ginger root
• 1/2 teaspoon chopped fresh cilantro
• 1/2 teaspoon dried parsley
• 3 tablespoons dark soy sauce
• 1 pound crabmeat, shredded
• 1 quart oil for frying

Directions

1. Heat oil in a large heavy skillet or deep fryer to 360 degrees F (180 degrees C).
2. In a small bowl, mix together cream cheese, soy sauce, ginger, garlic, parsley, cilantro and crabmeat.
3. Place 1/2 to 1 teaspoon of the cream cheese mixture into the center of each wonton wrapper. Fold the won ton wrapper over the stuffing to make a triangle or a half moon, depending on the shape of the won ton wrappers you have purchased. Moisten the edges with a little water, and seal. Place prepared won tons under a slightly moist paper towel until ready for frying.
4. Add 3 or 4 wontons to the hot oil, and cook until golden brown, turning once. Set aside on paper towels to drain. Repeat until all wontons have been fried. Serve hot.

Lola's Pancit

Ingredients:

• 
  
  1 8 oz. pack pancit noodles
• 
  
  1 cooked chicken breast, shredded
• 
  
  2 cups of chicken broth or 2 chicken bouillon cubes dissolved in 2 cups of water
• 
  
  1/4 cabbage, sliced into strips
• 
  
  1 onion, pealed and sliced
• 
  
  3 cloves of garlic, crushed and minced
• 
  
  1/3 cup scallions, cut into pieces
• 
  
  1 carrot, sliced into strips
• 
  
  2 tablespoons of cooking oil
• 
  
  3/4 cup diced celery
• 
  
  3 tablespoons soy sauce
• 
  
  Salt and pepper to taste
• 
  
  1 lemon, sliced

Instructions

• 
  
  Soak the pancit noodles to soften for 10 minutes
• 
  
  Grease a large pan or wok with oil. Sauté garlic and onions.
• 
  
  Add the chicken broth, the shredded chicken breast and all the vegetables until cooked.
• 
  
  Mix in the pancit noodles and add the soy sauce, cook for about 5 minutes or until the noodles are soft.
• 
  
  Salt and pepper to taste.
• 
  
  Serve hot with sliced lemon on the side.

TRIPLE G Baby Back Ribs

 Three G?? Garlic, Ginger, and Grilled...

Ingredients



For the ribs and spice paste
4 racks true baby back ribs (each ¾ to 1 lb.) or 2 racks American baby back ribs (each 2 to 2½ lbs.)
6 cloves garlic, coarsely chopped
1 piece (2 in.) fresh ginger, peeled and coarsely chopped
1 tbs. sugar
1 tbs. coarse salt (kosher or sea)
2 tsp. freshly ground black pepper
2 tbs. honey
1 tbs. soy sauce
1 tbs. Asian fish sauce or additional soy sauce

For the dipping sauce
4 tsp. coarse salt (kosher or sea)
4 tsp. white pepper
4 juicy limes, cut in half

Directions


1. Prepare ribs and spice paste: If necessary, remove thin, papery membrane from back of each rack of ribs (some stores sell baby backs with membrane removed). If using larger racks of ribs, cut each rack in half. Place ribs in nonreactive baking dish just large enough to hold them in single layer.

2. Place garlic, ginger, sugar, 1 tbs. salt, and black pepper in mortar and pound to paste with pestle. If you do not have a mortar and pestle, purée ingredients in food processor. Work in honey, soy sauce, and fish sauce or additional soy sauce. Spread spice paste over ribs on both sides. Let ribs marinate in refrigerator, covered, 1 to 4 hours.

3. Prepare ingredients for dipping sauce: Place 1 tsp. salt and 1 tsp. white pepper in neat mounds side by side in each of 4 tiny bowls. Place 2 lime halves next to each bowl.

4. Preheat grill to medium. When ready to cook, brush grill grate clean and apply thin coat of oil to grate. Place ribs, bone side down, on hot grate and grill until golden brown and cooked through, 8 to 12 minutes per side, a little longer for full-size ribs. If flare-ups occur, move ribs to another section of grill. When ribs are done, meat will have shrunk back from the ends of the bones by about 1/4 inch.

5. Transfer racks of ribs to cutting board and cut into individual ribs, then arrange on platter or plates for serving. Just before eating, instruct guests to squeeze 1 to 2 tbs. lime juice into bowl of salt and white pepper and stir until mixed.

Dip ribs in sauce before eating. 

Baked Asian Wings

Ingredients

• 5 pounds chicken wings, separated at the joints, wing tips reserved for another use
• 1 tablespoon Emeril's Asian Essence
• 1 teaspoon salt
• 1/2 teaspoon ground white pepper
• 2 cups fresh orange juice
• 1 cup canned pineapple juice
• 1 cup sugar
• 1/2 cup soy sauce
• 1/2 cup mirin
• 2 tablespoons orange zest
• 2 tablespoons minced garlic
• 2 tablespoons minced fresh ginger
• 2 tablespoons minced green onions
• 1 tablespoon sesame oil
• 3/4 teaspoon crushed red pepper
• 2 tablespoons sesame seeds
• 2 tablespoons diagonally sliced green onions, for garnish

Directions

Preheat the oven to 425 degrees F and line a baking sheet with 1-inch sides with aluminum foil.
In a large bowl, season the chicken wings with the Essence, salt and pepper, tossing to coat well. Spread the seasoned wings in the prepared roasting pan evenly and bake until browned, about 35 minutes.
While the wings are baking, in a large skillet, combine the remaining ingredients set over medium-high heat, except the sesame seeds and green onions. Bring to a boil, stirring occasionally, until the sugar is dissolved and the liquid has reduced to a syrup, 7 to 8 minutes. Remove from the heat and cover to keep warm until ready to use.
Remove the wings from the oven and reduce the oven temperature to 350 degrees F.
Place the wings in a large, heat-proof bowl. Drizzle half the prepared sauce over the wings, reserving the other half, tossing to coat well. Sprinkle the sesame seeds over the wings and toss again. Place a wire cooling rack inside a large baking sheet lined with aluminum foil and arrange the coated wings on top of the rack. Return the pan to the oven and bake an additional 20 to 25 minutes, or until cooked through and crispy.
Arrange the wings on a large serving platter and top with sliced green onions. Serve immediately with the remaining sauce passed on the side for dipping.

Chilled cold Lychee Soup

 Ingredients:

1tin Lychee in syrup (drained)
1tin Coconut milk
1/2cup Sugar (or less // to taste)
pinch Salt





Directions:



In a bowl add the drained lychee, coconut milk, sugar and salt.
mix everything well until the sugar gets dissolved..
 keep in fridge for an hour.

Delicious Chilled Lychee Coconut Soup!!!!!!!

** Tip ** Prepare this dessert an hour or so before hand....

.

Sesame Steaks

You Will Need


1/2 cup soy sauce
2 tablespoons brown sugar
2 tablespoons vegetable oil
2 tablespoons sesame seeds
2 teaspoons onion powder
2 teaspoons lemon juice
1/4 teaspoon ground ginger
4 T-bone steaks (about 1 inch thick)



What to Do



1. In a large resealable plastic bag or shallow glass container, combine the first seven ingredients; mix well.

2. Add steaks and turn to coat. Cover and refrigerate for at least 4 hours. Drain and discard marinade.

3. Grill steaks, uncovered, over medium heat for 5-7 minutes on each side or until meat reaches desired doneness (for rare, a meat thermometer should read 140°F; medium, 160°F; well-done, 170°F).


.