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.
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