It was a cold and snowy night, but as you all know that doesn't phase the Egg one bit. For my second stir fry I picked Martin Yan's Ghengis Kahn Stir Fry from Breath of a Wok. The presence of 6 red Thai chilis insured this dish would not be subtle, but would be very spicy. This one was a very quick cook and I made it quicker by cooking this one at 600 vs 550 degrees for my first stir fry. I want to gradually increase the temperatures I'm working with. One thing I learned was you need to pull the wok off the heat a tad before the food is done because it keeps cooking for a while after you take it off the heat. It looked perfectly cooked when I pulled it off the heat, but by the time I got into the Kitchen it had darkened up a bit. It wasn't overcooked or burnt, but it was farther along than I intended. The flavor was amazing, while the initial impression when the food hit your tongue was an extreme spiciness, there were lots of subtle flavors in the sauce that came to the front after the initial wave of heat subsided. My wife loved this hot dish, which surprised me a bit. She made it less hot by setting aside any red Thai chilis that crossed her path.
The presence of six red Thai chilies meant this was not going to be a subtle dish. These are the kind of chilies that you should wear plastic glves when handling.
The ingredients this time around were: Vegetable oil, corn starch, thinly sliced garlic, black soy sauce, soy sauce, hoisin sauce, sesame oil, chili sambal which is a spicy chili paste and flank steak.
The black soy sauce (which is sweet & thick), soy sauce and cornstarch are mixed together to act as a flavoring and marinade for the meat.
The flank steak has been cut into 1/2" cubes and has been tossed with the soy sauce marinade.
The Egg has been stabilized at 600 degrees, the wok is on it heating up and it is time to bring the ingredients out to the grill.
Everything is out at the preheated egg and it is time to begin.
Some veggie oil was swirled into the wok and has been joined by the marinated beef.
The beef was pulled just short of being finished and gets stored in a covered bowl until the end of the cook. The veggies are now being-stir fried. As an aside, I may have to buy a BGE gas mask since the fumes from the Thai chilies were overpowering to start.
The beef has been added back in to finish up.
The sauce was made by mixing the hoisin sauce, sesame oil & chili sambal sauce. It is the last ingredient to be added over the heat.
The food has been plated and garnished with the green portions of the scallions.
mmmmmm. Very spicy with lots of subtle flavors too.
So stir fry number 2 was excellent and I can't wait to find another recipe to try. I'm thinking I might start reading Stir Frying to the Sky's Edge so I can try s recipe from there.