April 07, 2011

Hot Pepper Beef, Yum Yum


I love lists!  I make lists for mostly everything.  Menu's, grocery shopping, to-do, etc.  I get off on marking off the items/to-do's that I accomplished on that particular day.  It makes me feel like my day was complete.  I feel fruitful.  Don't you just love that word?  Fruitful.  I wish I could grow an orchard and sell the fruit that I grew in a pick-up truck off of an exit ramp.  Then, when I returned home with all of my money, I could say I was fruitful.  I would be fruitful in more ways than one, so to speak.  What does all of this have to do with the recipe for tonight?  Nothing, absolutely nothing.  It just popped into my head and my fingers went to work.




Hot Pepper Beef

Yields 4 servings

12 ounces lean flank steak
2 teaspoons minced garlic
2 teaspoons soy sauce
2 teaspoons cornstarch
1 teaspoon plus 2 tablespoon Shao Hsing rice wine or dry sherry
3/4 teaspoon salt
1/8 freshly ground white pepper
1 teaspoon sesame oil (I didn't have, I used vege)
1 Tbsp. ketchup
2 Tbsp. hoisin sauce
2 Tbsp. peanut or vege oil
1/2 cup thinly sliced red onions
3 slices ginger, smashed
1/2 teaspoon red pepper flakes
1 large green bell pepper, cut into 1/4-inch-wide strips (about 2 cups)

Cut the beef with the grain into 2-inch wide strips.  Cut each strip across the grain into 1/4-inch thick slices.  In a medium bowl combine the beef, garlic, soy sauce, cornstarch, 1 teaspoon of the rice wine, 1/4 teaspoon of the salt, pepper, and 2 teaspoons cold water.  Stir to combine.  Stir in the sesame oil.  In a separate small bowl combine the ketchup, hoisin sauce, and the remaining 1 Tbsp rice wine.  Stir to combine.

Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact.  Swirl in 1 Tbsp. of the peanut oil, carefully add the beef, and spread it evenly in one layer in the work.  Cook undisturbed 1 minute, letting the beef begin to sear.  Then, using a metal spatula, stir-fry 1 minute, or until the beef is lightly browned but not cooked through.  Transfer the beef to a plate.

Swirl the remaining 1 Tbsp peanut oil into the wok, add the red onions, ginger slices, and red pepper flakes, and stir-fry 10 seconds or until well combined.  Return the beef with any juices that have accumulated to the wok, sprinkle on the remaining 1/2 teaspoon salt, swirl the ketchup mixture into the wok, and stir-fry about 30 seconds to 1 minute or until the beef is just cooked through.


I served this dish with Jasmine rice.

Source: Stir-Frying to the Sky's Edge

Thank you all for the headache well-wishes!  I feel much better :)

~ Enjoy!

6 comments:

  1. My husband is going to L O V E this recipe! Its perfect timing to too. I need some brownie points to make up for my tax time meltdown.

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  2. You are using your wok again! I'm so happy seeing you are making Asian food. :-) Now I should, really should pick up baking! This looks delicious and I tend to eat more rice when stir-fried dish goes well with white rice... SO HUNGRY at 1am...

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  3. oh my gosh! this looks too good!! lol love it! thanks so much for sharing, i'm starving now! =]

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  4. Love how you pop it in your head and the fingers get to work. Lists? If I don't write anything down it's forgotten/not done, so totally with you. And totally adore your pepper beef dish. The beef looks so tender and the other shot with the steam... it's as if we can smell it from here!

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  5. Great recipe and your picture are just incredible. The bowl of peppers is by far my favourite. I need to make this soon!

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