2 pouds top sirloin roast or eye-of-round roast
3 Tablespoons sesame oil
6 cups fresh bean sprouts, lightly rinsed
4 cups shredded scallion greens or leeks
1 1/2 cups ginger water (pinch 6 slices gingerroot, the size of a quarter, smashed with thte flat side of a cleaver, in 1 1/2 cups water repeatedly for 1 minute).
1/2 cup soy sauce
1/4 cup hoisin sauce
1/4 cup rice wine or sake
1/4 cup water
1 Tablespoon minced garlic
1 Tablespoon minced gingeroot
3 Tablespoons sugar
Partially freeze the meat to make it easier to cut. Cut the meat across the grain into slices about 1/8 inch thick. Cut the slices into 2 inch squares, and place the squares in a bowl. Add the marinade, toss lightly and let marinate for at least 4 hours, or overnight in the refrigerator.
Heat a wok or large pan until water sprinkled on the surface evaporates immediately. Brush the surface with sesame oil. Arrange one-sixth of the slices of beef on the grill, wait 15 seconds, and sprinkle 1 cup bean sprouts and 2/3 cup scallions on top. Using chopsticks, toss the mixture, and pour 1/4 cup of ginger water over all. When the meat and vegetables are cooked (about 2 to 3 minutes) remove. Repeat for the remaining meat and vegetables.
Serve stuffed in Sesame flat breads.
Sesame Flat Breads
4 cups all purpose flour
2 cups cake flour
1 1/2 teaspoons salt
2 3/4 cups boiling water
3/4 cup peanut, safflower or corn oil
1 cup all-purpose flour
1/4 cup untoasted sesame seeds
Place the flours and salt in a mixing bowl. Add the boiling water, and mix with a wooden spoon to form a rough dough. Turn the dough out onto a lightly floured surface, and knead for about 5 minutes, until smooth and elastic. Cover the dough with a cloth, and let it rest for 30 minutes.
To prepare the Roux heat a saucepan until very hot. Add the oil, and heat to 350 degrees F. Add the flour, and cook over medium heat, stirring constantly until the flour is nut-brown and very fragrant. Remove from the heat, and let cool.
On a lightly floured surface, roll out the dough to a rectangle that is approximately 14 inches long and 10 inches wide. Spread the roux evenly over the surface, stopping an inch away from each edge. Starting with one of the long sides, roll up the rectangle jelly-roll-style. Pinch the ends to seal in the roux. flatten the roll lightly with the heel of your hand. Cut the roll into 20 pieces, and pinch the ends of each one to prevent the roux from coming out.
On a lightly floured surface, roll out one dough piece to a rectangle 6 inches by 4 inches, with the pinched ends at either end of the length. Fold the rectangle into thirds, bringing the bottom third over to the center of the length and folding the top third down in toward the center. Turn the dough clockwise a quarter turn so that the seam is vertical (this constitutes one turn). Roll out once again to a 6 by 4 inch rectangle. Fold into thirds to make another turn, and turn the piece once again in a clockwise direction so that the seam is vertical. Dip the bottom (non-seam side) in the sesame seeds, and roll out to a rectangle that measures 6 by 4 inches. Repeat this process for the remaining dough pieces. Place the finished breads on an un-greased baking sheet, sesame side down.
Preheat the oven to 400 degrees F. Bake the breads for 12 minutes or until flaky and crisp turning once. Serve immediately. To reheat, bake in a 350 degree oven for 5-7 minutes, until hot and crisp.
Both recipes are from "Classic Chinese Cuisine" by Nina Simonds. Lots of great recipes and beautiful pictures. A great book for anyone interested in making real chinese food.