12
-------
1
3
1-1/2
2
2
-------
1-1/4
1
1
1
2
1
|
oz
---
in
T
t
t
---
#
T
T
T
T
|
Beef lean (1)
-- Marinade
Ginger
Scallions
Soy Sauce
Sesame Oil
Cornstarch
-------------
Pepper, Green Bell
Chili (2)
Oil
Water
Oil
Soy Sauce
|
Prep - (1-1/2 hr - 25 min work)
- Chill BEEF in the freezer for about 1 hour to stiffen it.
Slice 1/8 inch thick, then into matchsticks about 1/8 inch square by
about 2 inches long. The beef should be free of fat and membranes.
- Slice GINGER thin and then into threads. Crush
SCALLIONS lightly and cut white and green into 1-1/2 inch
lengths. Massage all Marinade items into Beef. Set
aside for about 20 minutes.
- Core BELL PEPPERS and cut lengthwise into strips about 1/8
inch wide.
- Seed CHILI and slice into threads.
RUN - (30 min)
- In a wok, or spacious sauté pan, heat 1 T OIL to
the smoke point. sir in Bell Peppers and fry stirring about
until not quite crisp tender - don't overcook. If your burner
can hack it, the peppers will have charred spots. Remove from the pan
and set aside.
- Wash the pan and dry.
- Massage 1 T Water into the Beef Mixture.
- Heat 2 T OIL very hot and stir in Beef Mix. Fry
stirring until beef has lost all it's raw color and any exuded
liquid has evaporated, then stir in Chili. Follow with
Bell Peppers and fry stirring another 45 seconds or so until
all is hot.
- Finish with Soy Sauce and serve immediately with rice.
|
