Spicy Beef with Peppers
1 (1/2 lb.) piece flank steak, well trimmed
2 tsp. soy sauce
1.5 tsp. cornstarch
1.5 tsp Chinese rice wine (I used Japanese)
1 tsp. finely grated peeled garlic (use a rasp grater)
1 tsp. finely grated fresh ginger (use a rasp grater)
1/2 tsp. salt
1/4 tsp. sugar
5 tsp. vegetable oil
1 T. ketchup
1 T. hoisin sauce
2 to 3 tsp. chile garlic sauce
1 large red bell pepper, cut lengthwise into ¼ inch wide strips
2 scallions, halved lengthwise and cut into 1 inch pieces
Cut steak with grain into 1 1/2 to 2 inch wide strips. Cut each strip across grain into ¼ inch thick slices. Put slices into a medium bowl with soy sauce, cornstarch, rice wine, garlic, ginger, 1/4 tsp. salt, sugar, and 1 tsp. oil and stir with a fork.
Stir together ketchup, hoisin, and chile garlic sauce in a small bowl.
Heat wok over high heat until a bead of water vaporizes with 1 to 2 seconds of contact. Pour 2 tsp. oil down side of wok, then swirl oil, tilting wok to coat sides. Add beef, spreading pieces in 1 layer on bottom and sides and quickly as possible. Cook, undisturbed, letting beef begin to grown, 1 minute, then stir-fry until meat is just browned on all sides but still pink in the center, about 1 minute. Transfer meat and any juices to a plate.
Pour remaining 2 tsp. oil down side of unwashed wok over high heat, and then swirl oil, titling work to coat sides. Add bell pepper, scallions, and remaining 1/4 tsp salt. Stir-fry 30 seconds, then add reserved beef with any juices and ketchup mixture. Stir-fry until combined well and sauce thickens slightly, about 30 seconds, then transfer to a platter.
Source: Gourmet, December 2004
1 (1/2 lb.) piece flank steak, well trimmed
2 tsp. soy sauce
1.5 tsp. cornstarch
1.5 tsp Chinese rice wine (I used Japanese)
1 tsp. finely grated peeled garlic (use a rasp grater)
1 tsp. finely grated fresh ginger (use a rasp grater)
1/2 tsp. salt
1/4 tsp. sugar
5 tsp. vegetable oil
1 T. ketchup
1 T. hoisin sauce
2 to 3 tsp. chile garlic sauce
1 large red bell pepper, cut lengthwise into ¼ inch wide strips
2 scallions, halved lengthwise and cut into 1 inch pieces
Cut steak with grain into 1 1/2 to 2 inch wide strips. Cut each strip across grain into ¼ inch thick slices. Put slices into a medium bowl with soy sauce, cornstarch, rice wine, garlic, ginger, 1/4 tsp. salt, sugar, and 1 tsp. oil and stir with a fork.
Stir together ketchup, hoisin, and chile garlic sauce in a small bowl.
Heat wok over high heat until a bead of water vaporizes with 1 to 2 seconds of contact. Pour 2 tsp. oil down side of wok, then swirl oil, tilting wok to coat sides. Add beef, spreading pieces in 1 layer on bottom and sides and quickly as possible. Cook, undisturbed, letting beef begin to grown, 1 minute, then stir-fry until meat is just browned on all sides but still pink in the center, about 1 minute. Transfer meat and any juices to a plate.
Pour remaining 2 tsp. oil down side of unwashed wok over high heat, and then swirl oil, titling work to coat sides. Add bell pepper, scallions, and remaining 1/4 tsp salt. Stir-fry 30 seconds, then add reserved beef with any juices and ketchup mixture. Stir-fry until combined well and sauce thickens slightly, about 30 seconds, then transfer to a platter.
Source: Gourmet, December 2004