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  • St. Oswald 08

    From Dave Drum@1:229/452 to All on Wed Aug 4 15:19:28 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: John Oswald's Beef & Pepper Stir-Fry
    Categories: Beef, Vegetables, Chilies, Wine, Herbs
    Yield: 4 Servings

    MMMMM----------------------BEEF & MARINADE---------------------------
    12 oz Flank steak; sliced in thin
    - strips
    1/4 ts Baking soda; tenderizer
    - (opt)
    2 ts Soy sauce
    1/2 ts Sesame oil
    1 tb Cornstarch
    1 ts Vegetable oil

    MMMMM------------------------ALL THE REST-----------------------------
    2 tb Oil
    3 cl Garlic; sliced
    8 Long hot green chilies;
    - seeded; julienned in 3"
    - strips
    1 Long hot red chile; seeded;
    - julienned in 3" strips
    1 tb Shaoxing wine
    1/2 ts Salt
    1/2 ts Sugar
    1 tb Soy sauce
    1 ts Dark soy sauce
    Fresh ground white pepper
    1/4 c Chicken stock (opt)

    Add all the marinade ingredients to the beef in a bowl,
    mix well and set aside for 30 minutes at room
    temperature.

    When you're ready to cook, add oil to a wok and place
    over high heat until it's almost smoking. Sear the beef
    until it's just browned but still a little rare. If your
    wok is as hot as it should be, the beef should not stick
    and you should see a nice seared color. Turn off the
    heat while you transfer the beef to a separate bowl.
    Leave any oil/fat in the wok.

    Heat the wok back up to medium-high heat and add the
    garlic and peppers. Stir-fry for 20 seconds and then
    spread the wine around the wok to de-glaze it. Stir-fry
    for another 20 seconds and add the beef back to the wok
    along with any juices from the bowl. Add salt, sugar,
    soy sauces and fresh ground pepper. Turn the heat back
    up to high and stir-fry for another 1 to 2 minutes, or
    until the peppers turn darker.

    If you like to have more sauce with the dish, add the
    chicken stock to further de-glaze the wok and reduce the
    liquid slightly. The cornstarch from the marinade will
    help thicken the sauce.

    Plate and serve immediately with rice.

    RECIPE FROM: https://www.copymethat.com

    Uncle Dirty Dave's Archives

    MMMMM

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