Egg Roll Pork Strips, Boneless Ribs And Teriyaki Beef Recipe

Prepare filling

In a large bowl combine ground pork, shredded cabbage, grated carrot, sliced green onions, minced garlic and ginger. Add 2 tbsp soy sauce, 1 tsp sesame oil, 1 tbsp cornstarch, 1/2 tsp salt and 1/4 tsp black pepper. Mix thoroughly until evenly combined and the cornstarch has started to bind the mixture (about 1–2 minutes).

Form and cook strips

Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. When oil is shimmering, add the pork mixture, pressing it into the pan into an even layer about 1/2" thick. Let it sear without moving for 2–3 minutes until browned on the bottom, then use a spatula to flip and break into long strips (or cook as a single block and slice into strips after cooking). Continue cooking 4–6 more minutes, stirring occasionally, until pork is fully cooked and vegetables are tender.

Finish and garnish

Taste and adjust seasoning with additional soy sauce or salt if needed. Remove from heat and sprinkle with sesame seeds if using. Keep warm until serving.

Make marinade/sauce

In a bowl whisk together 3 tbsp soy sauce, 2 tbsp brown sugar, 1 tbsp hoisin, 1 tbsp rice wine vinegar, 2 tsp minced garlic, 1 tsp minced ginger and 1/2 tsp chili paste (optional). Taste and adjust sweetness or acidity as desired.

Brown the pork

Pat the boneless rib pieces dry and season lightly with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the pork pieces in a single layer and brown on all sides, about 3–4 minutes per side. Work in batches if needed to avoid overcrowding.

Simmer in sauce

Reduce heat to medium-low and pour the prepared sauce over the browned pork. Add 1/4 cup water (or enough to come up 1/3 the way on the meat) if the sauce is too thick. Cover and simmer gently for 20–25 minutes, turning pieces once, until the pork is very tender.

Thicken glaze

Uncover and bring sauce to a simmer. Stir 1 tsp cornstarch into 2 tbsp water to make a slurry, then pour into the pan while stirring to thicken. Cook 2–3 minutes until sauce coats the pork in a glossy glaze. Adjust seasoning and remove from heat.

Make teriyaki marinade

In a shallow dish combine 3 tbsp soy sauce, 2 tbsp mirin, 1 tbsp brown sugar (or honey), 1 tsp minced garlic, 1/2 tsp grated ginger and 1 tsp sesame oil. Add the thinly sliced beef and toss to coat. Let marinate for 10–20 minutes at room temperature (or up to 1 hour refrigerated).

Cook beef quickly

Heat 1 tbsp vegetable oil in a heavy skillet or cast-iron pan over high heat until just smoking. Remove excess marinade from the beef (reserve marinade). Sear the beef in a single layer in batches for 30–60 seconds per side until browned but still tender. Transfer cooked beef to a warm plate.

Make teriyaki sauce and finish

Pour the reserved marinade into the hot pan and bring to a boil for 1 minute. Mix 1 tsp cornstarch with 1 tbsp water and whisk into the boiling marinade to thicken, simmering 1–2 minutes until glossy. Return beef to the pan, toss to coat in the sauce and heat through for 30 seconds. Remove from heat and garnish with sliced green onions and sesame seeds.