Subj : St. Oswald 08
To   : All
From : Dave Drum
Date : Wed Aug 04 2021 15:24:08

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

.... One good turn gets most of the blanket.

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