Ginger Fried Beef

Delicious and company worthy, this one goes well with a kitchen of company and wine :)
1 pound grilling steak
2 eggs, beaten
3/4 cup cornstarch
1/2 cup water
veg oil for frying
2/3 cup carrots, diced
2 TBSP green onion chopped
1/2 cup ginger, finely chopped
4 cloves garlic, chopped
3 TBSP soy sauce
2 TBSP red wine
2 TBSP rice vinegar or white vinegar
1 TBSP sesame oil
1/2 cup sugar
dash crushed chili's

Slice partially frozen beef into 1/2 inch strips. Mix water and cornstarch and add to beaten eggs. Mix that with the beef. Fry coated beef strips in 1/2 inch of very hot oil. Do this is batches, so you do a single layer of beef at once. When all the beef is done, remove some of the oil, then add carrots, onions, garlic, ginger and chili's. Stir fry for one minute. Mix remaining ingredients together and pour over carrots etc. Bring to a boil, add beef and heat through.

Mixed Salad with Blackberry Vinaigrette Recipe courtesy Emeril Lagasse

This is one amazing salad that is company worthy. It is beautiful and tastes divine. It is a little work to prepare but oh boy is it worth it!!

Recipe Summary
Difficulty: Easy Prep Time: 20 minutes Inactive Prep Time: 1 minute Cook Time: 5 minutes Yield: 4 servings User Rating: 

1 tablespoon olive oil 
1 tablespoon minced shallots
1 teaspoon minced garlic 
1 pint fresh blackberries, plus extra for garnish 
1/2 cup white balsamic vinegar 
2 tablespoons balsamic vinegar 
1/2 teaspoon sugar
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh tarragon
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 cup light olive oil
6 cups mixed greens, well washed and spun dry
12 endive spears
1/4 cup roughly chopped toasted pistachios
4 ounces goat cheese, crumbled
1 avocado, peeled, seeded, and thinly sliced



In a large skillet, heat the oil over a medium-high heat. Add the shallots and garlic and cook, stirring, for 1 minute. Add the blackberries and cook, stirring, for 2 minutes. Deglaze the pan with the vinegars and cook until reduced by half, about 30 seconds. Remove from the heat and transfer to a blender. Add the sugar, mint and tarragon, and process to a smooth paste. Add the salt and pepper. With the machine running, add the light olive oil through the feed tube and process until smooth. Strain through a fine mesh sieve into a clean bowl and refrigerate until completely cool, about 1 hour. To make the salads, in a large bowl, combine the greens with the endive and pistachios and toss with the vinaigrette until lightly coated. Season, to taste, with salt and freshly ground black pepper. To plate, divide the tossed greens among 4 plates and top with the goat cheese. Arrange 3 endive spears and the avocado slices decoratively around the edges, and serve. Garnish with extra blackberries.