Sliced Beef with Spicy Sauce

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::Sliced Beef with Spicy Sauce

*0.75 pound flank steak,
trimmed
*1 T. plus 2 T. soy sauce
*1 T. rice wine
*1 T. cornstarch
*3 T. peanut oil
*2 T. fermented black
beans
*2 hot green chili peppers
*2 hot red chili peppers
*1 T. finely minced ginger
*1 T. finely minced garlic
*1 t. red rice vinegar
*1 t. sesame oil
*0.5 t. sugar

Method:

1. Slice the steak along the grain into 2-inch-wide strips. Cut each strip across the grain into 0.25 -inch-thick slices. In a bowl combine well the beef, 1 T. soy, wine, and cornstarch. Stir in 1 T. peanut oil. 2. Rinse the beans in several changes of cold water and drain. Using the back of a cleaver, mash coarsely. Wearing plastic gloves, stem the chilis and remove the seeds. Slice chilis into 0.25 -inch-thick strips. 3. Heat a wok over medium- high heat until it just begins to smoke. Add 1 T. peanut oil and beef, spreading it in wok. Cook undisturbed for 1 to 2 minutes, letting meat begin to brown. Then stir-fry rapidly for 1 to 2 minutes, or until browned but still slightly rare. Remove to a plate. Add 1 T. peanut oil to wok with the ginger, garlic, and beans. Stir-fry rapidly for 30 seconds, or until fragrant. Add the chilis and stir-fry rapidly for 1 minute, or until chilis are limp. Add the beef and stir-fry rapidly for 1 more minute. Add the remaining soy. vinegar, sesame oil, and sugar and stir-fry rapidly until beef is heated through. Serve immediately. Serves 4 to 6 as part of a multi-course meal.

Total time:

30m

Cooking technique:

stewing

Cuisine:

Taiwan

Food menu:

beef

Cholesterol:

27mg

Carbohydrates:

21g