Memorable Quotes:

"A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect." Fernand Point

Monday, October 17, 2011

Spicy Hunan Beef with Scallions and Sweet Red Peppers

Spicy Hunan Beef with Scallions and Sweet Red Peppers

1 pound round or flank steak, trimmed of fat and gristle

2 tablespoons light soy sauce
4 teaspoons corn starch
1 teaspoon sugar
1 tablespoon corn or peanut oil

The Sauce:
3 tablespoons Chinese rice wine or dry sherry
2 tablespoons light soy sauce
2 tablespoons sugar
1 ½ tablespoons hoisin sauce
¾ teaspoon of sesame oil
8 whole scallions
1 red pepper, cored , seeded and cut into thin strips
2-3 teaspoons of finely minced garlic (about 3 cloves)
2-3 teaspoons of finely minced fresh ginger
½ to ¾ teaspoon dried red pepper flakes
cannola oil 
1/8 teaspoon kosher salt
1/8 teaspoon sugar

·         Prepare beef and marinade. Holding cleaver or knife at angle, cut beef against grain into long strips about 1/8 inch thick and ½ inch wide. Cut strips crosswise into 2-inch lengths.
Using fork, blend marinade ingredients in large bowl until smooth.  Add beef and toss well to coat each slice. Seal and refrigerate. Remove 1 hour prior to preparation.
In small bowl stir to combine the sauce ingredients.
Trim wilted tops and root ends from scallions. Cut on sharp diagonal in thin ovals about 1 inch long.
Core and seed pepper. Cut lengthwise into thinnest possible strips.
Combine garlic and ginger and dried red pepper flakes in another small bowl.
.   1. Heat a few tablespoons of oil in a wok or large frying pan.
    2. When oil is hot, stir fry beef until mostly cooked.
    3. Remove the meat to a clean bowl.
    4. Wipe out the wok or frying pan.
5  5. Add a small amount (2 TBS) of oil to wok or frying pan and heat oil
    6. Add garlic, ginger, and pepper flakes and stir fry for about 10 seconds.   
    7. Add pepper strips and stir fry for about 10 seconds the sprinkle with salt and sugar
    8.  Stir the sauce mixture, and then add to the pan, stirring to combine. Raise heat slightly to bring mixture to the bubbling point. Add beef and toss briskly to coat with sauce, about 5 seconds. Add scallions and toss briskly to combine and glaze with the sauce about 5 seconds.
    Serve with white steamed rice.

No comments:

Post a Comment