Shred that beef
Jan. 26th, 2015 10:52 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Shredded Beef with Sweet Peppers.
1/2 lb lean beef (flank steak is good) (I used sirloin tip)
1/2 red bellpepper and 1/2 green bellpepper (I used one orange)
1/4 tsp salt
2 tsp Szechuan sweet bean paste mixed with 2 tsp water
peanut oil
Marinade:
1/2 tsp salt
2 tsp rice wine or dry sherry
3 tsp cornstarch
2 tsp water
Sauce:
1 1/2 tsp soy sauce
1/4 tsp salt
3/4 tsp cornstarch
3 Tbsp chicken stock
Cut the beef against the grain into very fine slivers and place into a bowl. Add the marinade ingredients and mix well. Cut the peppers into long, thin strips to match the beef and set aside. Combine the sauce ingredients in a small bowl.
Heat 1 Tbsp oil in a wok over medium heat. Add the bellpeppers and 1/4 tsp salt. Stir-fry for a minute, until they are just cooked. Remove and set aside. Rinse out the wok. (I didn't bother. Nor did I add salt.)
Add 2 tsp oil to the beef and mix well. Season the wok, then add 3 Tbsp oil and heat over high heat. When it is just beginning to smoke, add the beef and stir-fry briskly. When the meat strips have separated out, add the sweet bean paste and stir-fry for about 10 seconds until the sauce is hot and fragrant. Add the peppers and mix well. Immediately give the sauce a stir and add it to the wok. Stir for a few seconds more until the sauce has thickened and then turn everything out onto a serving plate.
What worked: It looked good. Tasted fine. It went well with sauteed spinach and garlic and white rice.
What didn't: It was a (admittedly better) version of a basic stir-fry in brown sauce. It also could have used some garlic and ginger, and I think a topping of sliced green onions for crunch and color.
Will I make it again? I might. But as I said, it was very similar to the "throw everything in with brown sauce" stir-fry we normally make.
1/2 lb lean beef (flank steak is good) (I used sirloin tip)
1/2 red bellpepper and 1/2 green bellpepper (I used one orange)
1/4 tsp salt
2 tsp Szechuan sweet bean paste mixed with 2 tsp water
peanut oil
Marinade:
1/2 tsp salt
2 tsp rice wine or dry sherry
3 tsp cornstarch
2 tsp water
Sauce:
1 1/2 tsp soy sauce
1/4 tsp salt
3/4 tsp cornstarch
3 Tbsp chicken stock
Cut the beef against the grain into very fine slivers and place into a bowl. Add the marinade ingredients and mix well. Cut the peppers into long, thin strips to match the beef and set aside. Combine the sauce ingredients in a small bowl.
Heat 1 Tbsp oil in a wok over medium heat. Add the bellpeppers and 1/4 tsp salt. Stir-fry for a minute, until they are just cooked. Remove and set aside. Rinse out the wok. (I didn't bother. Nor did I add salt.)
Add 2 tsp oil to the beef and mix well. Season the wok, then add 3 Tbsp oil and heat over high heat. When it is just beginning to smoke, add the beef and stir-fry briskly. When the meat strips have separated out, add the sweet bean paste and stir-fry for about 10 seconds until the sauce is hot and fragrant. Add the peppers and mix well. Immediately give the sauce a stir and add it to the wok. Stir for a few seconds more until the sauce has thickened and then turn everything out onto a serving plate.
What worked: It looked good. Tasted fine. It went well with sauteed spinach and garlic and white rice.
What didn't: It was a (admittedly better) version of a basic stir-fry in brown sauce. It also could have used some garlic and ginger, and I think a topping of sliced green onions for crunch and color.
Will I make it again? I might. But as I said, it was very similar to the "throw everything in with brown sauce" stir-fry we normally make.
