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Ingredients:
1/2 pound Flank steak
1/2 Red Bell Pepper
1/2 Green bell peppers
1/4 teaspoon Salt
2 teaspoons Szechuan sweet bean paste
Peanut Oil
-----Marinade------
1/2 teaspoon Salt
2 teaspoons Shao Hsing rice wine
3 teaspoons Corn starch
-----Sauce --------
1 1/2 teaspoons Light Soy Sauce
1/4 teaspoon Salt
3/4 teaspoon Corn starch
3 tablespoons Chicken stock
Directions:
1. Cut the beef against the grain into very fine slivers and place it in a bowl. Add the marinade ingredients and mix well.
2. Cut the peppers into long, thin strips to match the beef.
3. Combine the sauce ingredients into a small bowl.
4. Heat 1 tablespoon oil in a wok over a medium flame. Add the bell peppers and ¼ teaspoon of salt and stir fry for about a minute, until they are just cooked. Remove and set aside.
5. Rinse out the wok
6. Add 2 teaspoons of oil to the beef and mix well.
7. Season the wok, then add 3 tablespoons of oil and heat over a high flame. Add the beef and stir fry briskly. When the meat strips have separated out, add the sweet bean paste and stir fry for about 10 seconds until the sauce is hot and fragrant.
8. Add the peppers and mix well.
9. Immediately give the sauce a stir and add it to the wok. Stir for a few seconds more until the sauce has thickened and then turn everything out onto a serving plate.
Comments
VI, it's really great that you do such different things. I'm about to go to your personal website to get some ideas for something different to try this weekend.
Steve
Caledon, ON
By the way, did you post for a while as Howdy Doody??
If you know how to do them, I would love to see a wok made omlet, oh, and something using fish.
Would be very interested to see soups as well.
I too wonder if I am wearing out my welcome sometimes with my pedestrian but frequent cooks, but there are always new folks cycling through, please keep it up.
XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys
XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys
Nibble Me This
"You are who you are when nobody is looking"
@VI solid as always my man. I need to dust off my wok this weekend.
That looks like an amazing, amazing dinner! It almost looks too colorful and too good to eat. Thank you for posting the recipe I think that's on my short list of things to do on the wok.
I'm doing something interesting today and a little bit different. I'm actually sitting out in my grill gazebo keeping an eye on the Egg so I don't set my cedar plank boat I'm doing this dish in on fire.
Thanks again for this amazing post!!
Jim
Thanks to you, I can't afford my Mangrates this month!!
Oh yeah, also picked up "Breath of a Wok" too.
Looking forward to trying a bunch of new stuff after I season the new wok.