Have you ever stumbled upon something after a long break, and it feels like new the second you come across it again? Maybe it’s a piece of jewelry you pulled out of the drawer one day, and even though it’s three years old, you’re getting compliments as if you just bought it the day before. Perhaps it’s your alma mater t-shirt that was buried in the closet from years ago, so you pull it out and wear it proudly as if you’re reliving the moment (provided it still fits!). Sometimes it’s something as simple as plum sauce. That’s right. Plum sauce. We know you have all poked around your fridge and found a bottle of something that you forgot existed, and as soon as your fingertips grace the shape of the vessel, you’re too excited to figure out how it’ll be used. Will it be a marinade? How about a dipping sauce? What about a basting sauce? Endless possibilities!
The first time we used plum sauce was on a rack of beef ribs, and the flavor was prominently sweet and tangy. This second round would bring the two together again in stir fry fashion. Plum sauce works well with a variety of proteins–chicken, shrimp, pork, duck, salmon, etc.–so there’s no reason to feel limited to this specimen of red meat. In 20 minutes or less, you’ll have a lovely reunion with a long lost ingredient.
Beef in Plum Sauce – Serves 6
1 tablespoon grapeseed oil
1/2 tablespoon sesame oil
1 pound lean beef loin, sliced into 1″ pieces
1 tablespoon flour
2 tablespoons cornstarch
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 large yellow and orange peppers, sliced
1 large yellow onion, diced
2 large carrots, sliced into 1/4″ pieces
1 stalk celery, sliced
1 1/2 teaspoons fresh ginger, minced
3 cloves garlic, minced
2 tablespoons honey
1/3 cup plum sauce
2/3 cup soy sauce
1/2 teaspoon ground cumin
1 teaspoon dried cilantro
1 1/2 teaspoons ground cayenne pepper
1/2 cup water
Juice of 1/2 lime
1. Toss beef in flour, cornstarch, salt and pepper. Add the grapeseed oil and sesame oil to a large, wide pan, and when hot, add the meat and sear all sides, approximately 1-2 minutes. Remove from pan and set aside.
2. Add the veggies, ginger, garlic to the pan and cook until the onions just begin to turn translucent, approximately 2-3 minutes.
3. While the veggies soften, whisk the plum sauce, soy sauce, honey, spices and water until smooth. Add to pan, along with the meat. Bring to a boil, then reduce to a simmer and cook until the meat is soft, approximately 10-15 minutes.
4. Add the lime juice to the pan at the end of cooking and stir until combined.
Click HERE for the printable recipe.
Other recipes you may enjoy...
An Oddly Brilliant Inspiration
The Duo’s Ethnic Exploration: Armenian
Orange You Glad
Old Friends, New Recipes