Five-pepper stir-fried beef
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Dark soy sauce |
| 1 | slice | (1-2 inch thick) fresh ginger; peeled; grated |
| 2 | tablespoons | Packed dark brown sugar |
| ¼ | cup | Dry sherry |
| 2 | Cloves garlic; finely minced | |
| 1¼ | pounds | Beef sirloin; 1/2-inch thick, partially frozen; sliced very thin |
| 2 | tablespoons | Unsalted butter |
| ¼ | cup | Vegetable oil |
| 1 | EACH: GREEN; RED & YELLOW BELL peppers; in thin strips | |
| 4 | Green onions; thinly sliced | |
| 1 | large | Leek; rinsed well, cut crosswise in 1/4-inch slice |
| 1 | teaspoon | Caribe (crushed N. New Mexico hot red chile) |
| 1 | pounds | Fresh spinach; rinsed well, stemmed |
| ¼ | cup | Sliced pickled red cherry peppers |
| 2 | slices | Capicola; chopped fine |
| Hot; cooked rice | ||
Directions
Combine soy sauce, ginger, brown sugar, sherry & garlic in shallow glass or stainless bowl. Add beef strips & stir well; let stand 2 hours at room temperature. To cook, melt butter in oil in a wok or very large, heavy skillet. When fat is very hot (so that a drop of water quickly sizzles & dances on the pan), add bell peppers, green onions & leek. Sprinkle with caribe. Stir-fry 5 minutes. Lift beef from marinade; add to pan & stir well, then add spinach & stir-fry 5 minutes longer. Stir in cherry peppers & capicola & cook until heated through. Serve over rice. Makes 4-5 servings.
NOTE: Capicola is an Italian sausage similar to salami, though not as spicy.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .