The Everything Easy Asian Cookbook by Kelly Jaggers

Author:Kelly Jaggers [Jaggers, Kelly]
Language: eng
Format: epub
Publisher: F+W
Published: 2015-07-12T00:00:00+00:00

Peppery Beef

For a less biting dish, forgo the chili paste and substitute ground black pepper for the Szechwan peppercorn.

Ingredients

Serves 4

1⁄4 teaspoon Szechwan peppercorns

1 tablespoon soy sauce

1⁄2 teaspoon Chinese rice wine or dry sherry

11⁄4 teaspoons sugar, divided

1⁄4 teaspoon baking soda

1⁄2 pound flank steak, shredded

1⁄2 cup chicken stock

2 tablespoons dark soy sauce

3 tablespoons vegetable oil, divided

1 clove garlic, peeled and minced

1 teaspoon minced ginger

1⁄4 teaspoon chili paste

1⁄2 medium green bell pepper, seeded and cut into thin slices

1⁄2 medium red bell pepper, seeded and cut into thin slices

1⁄4 teaspoon sesame oil

In a large, heavy skillet on medium to medium-low heat, brown peppercorns, shaking the pan occasionally, until peppercorns are fragrant, about 5 minutes. Cool, then grind peppercorns in a spice or coffee grinder. Set aside.

In a medium bowl, combine soy sauce, rice wine, 1⁄4 teaspoon sugar, baking soda, and beef. Marinate beef for 30 minutes.

In a small bowl, combine chicken stock, dark soy sauce, and 1 teaspoon sugar in a small bowl and set aside.

Add 2 tablespoons of oil to a preheated wok or medium skillet. When oil is hot, add beef and stir-fry until it changes color and is nearly cooked through, 3–4 minutes. Remove from wok and drain on paper towels.

Add 1 tablespoon of oil to wok. Add garlic, ginger, and chili paste. Stir-fry briefly until aromatic. Add bell peppers and stir-fry briefly until they have a bright color and are tender.

Add prepared sauce to middle of the wok and bring to a boil. Stir in sesame oil. Add beef and ground peppercorns. Mix everything through. Serve hot.

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