Gift Wrapped Beef
24 beef packages
Serve the beef packets piled on a serving dish with a cilantro garnish. Like Paper Wrapped Chicken, Gift Wrapped Beef can be deep-fried instead of baked.
½ pound flank steak
1 teaspoon oyster sauce
¼ teaspoon baking soda
6 large dried mushrooms
1 bok choy
2 tablespoons hoisin sauce
2 tablespoons water
½ teaspoon sugar
1 bunch cilantro
2 tablespoons sesame oil
12 6-inch squares of aluminum foil
Preheat oven to 350°F.
Cut the beef into thin slices 2–3 inches long. You want to have about 3 slices for each packet. Add the oyster sauce and baking soda. Marinate the beef for 30 minutes.
Soak the dried mushrooms in hot water for 20 minutes, or until they are softened. Squeeze gently to remove any water, and cut into 48 thin slices, or 8 slices per mushroom. Wash the bok choy, drain thoroughly, and shred. You want to have 3–4 pieces for each packet.
Mix the hoisin sauce, water, and sugar and set aside.
To wrap the beef, lay out a square of foil so that it forms a diamond shape. Add 3 of the beef slices, 2–3 slices of mushroom, a few shreds of bok choy, and a few sprigs of cilantro in the middle, being sure to keep the filling in the center and not near the edges. Mix in ¼ teaspoon of sesame oil and ½ teaspoon of the hoisin and water mixture.
Bring the bottom corner up over the beef. Roll this corner once. Fold the right corner over toward the middle, and then the left corner, so that one is overlapping the other. Tuck the triangle at the top into the flap.
Place the wrapped parcels on a baking sheet and bake at 350°F for 15 minutes. Allow to cool before serving. Serve wrapped on a platter, unopened.