Tuesday, September 29, 2009

Spicy Beef


This recipe has special meaning, not for me, but for Em, as spicy beef was her first solid food. Yes, that's what her parents gave her. Screw carrots or bananas, they wanted their daughter to get a full on treatment of real food at an early age. Needless to say, while I do appreciate their efforts, I sometimes wish they would have fed her squash so she would like a little more.This recipe is an adaptation from John, who adapted it from the Chinese Takeout Cookbook, a treasure trove of dishes that he (and I) often use. It also makes a fantastic addition to fried rice as a leftover.
Spicy Beef

1 egg
2 tablespoons cornstarch
1/2 teaspoon salt
1 teaspoon peanut oil
1 pound flank steak thinly sliced across the grain then shredded. (It’s easier to slice the meat if it’s slightly frozen.)

1 teaspoon minced fresh ginger
1 teaspoon minced garlic

2 carrots and 2 celery ribs, cut into 2 inch julienne
Or 2 cups broccoli

For the sauce
1 tablespoon dry sherry
1 teaspoon sugar
2 tablespoons chili paste with garlic
1 tablespoon hoisin sauce
2 tablespoons soy sauce
2 tablespoons water

1 or 2 whole scallions, cut into 1 inch pieces
1 tablespoon sesame oil or hot sesame oil (optional)

Combine first four ingredients for marinade and mix until smooth. Add shredded beef and set aside for 30 minutes.  Combine sherry, sugar, chili paste, hoisin sauce, soy sauce and water for sauce.

To a heated wok add 1/2 cup peanut oil. When hot, add the beef and stir-fry about 2 minutes until it loses its pink color. Remove with slotted spoon and set aside. Pour off all but 2 tablespoons of oil. Add garlic and ginger, stir-fry 30 seconds. Add vegetables and stir-fry 2 minutes. Add sauce and scallions and stir. Return beef to wok and heat thoroughly, about 1 minute. Remove from heat and stir in sesame oil if desired. Serve immediately.

4 comments:

jjg September 29, 2009 at 11:17 PM  

Hi Skylar

The cookbook is "the Chinese Menu Cookbook" by Joanne Hush and Peter Wong, Holt, Rinehart and Winston, NY, 1976. And Most of the time I cook the meat in two or three batches to make sure it cooks quickly. And as an aside, Ms Hush catered my friend Bruce's wedding when he and Lisa got married someplace along the western Connecticut shore. Small world and a great cookbook.

John

lululu September 30, 2009 at 4:04 AM  

this dish looks delicious! now u've just got to my weakness of cooking chinese! :P

Skylar Wolfe September 30, 2009 at 9:30 AM  

It is a small world. Between this and all of the others I now make out of this, I'm set with Chinese Food. Thanks for sharing!

Family Cuisine Food And Recipe October 6, 2009 at 10:00 AM  

Appetizing ! Thank you for sharing. Cheers !

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