 |
Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
This stir fry is a little more involved than most but I found the flavor to way surpass most of the quick stir fry meals I've tried. This is a great Friday night kick back and enjoy the process kind of meal. This is from the Chinese, the essence of Asian cooking cook book. Ingredients:
1 lb sirloin steak |
2 tablespoons sesame seeds |
1 tablespoon sesame oil |
2 tablespoons vegetable oil |
4 ounces small mushrooms, quartered |
1 large green pepper, seeded and cut into strips |
4 scallions, chopped diagonally |
2 teaspoons cornstarch |
2 tablespoons rice wine or 2 tablespoons dry sherry |
1 tablespoon lemon juice |
1 tablespoon soy sauce |
3 drops tabasco sauce or 3 drops other hot pepper sauce |
1 inch piece fresh ginger, grated |
1 garlic clove, minced |
Directions:
1. Trim the steak and cut into thin strips about 2-inches long. Make the marinade. In a bowl, blend the cornstarch with the rice wine, then stir in the lemon juice, soy sauce, Tabasco, ginger and garlic. Stir in the steak strips; cover and leave in the fridge, up to 4 hours.
2. Place the sesame seeds in a wok or large frying pan and dry-fry over moderate heat, shaking the pan, until the seeds are golden. Set aside.
3. Heat the sesame and vegetable oils in a wok or frying pan. Drain the steak, reserving the marinade, and stir-fry a few pieces at a time until browned. Remove with a slotted spoon. Add the mushrooms and green bell pepper and stir-fry for 2-3 minutes. Add the scallions and cook for 1 minute more.
4. Return the steak to the wok, together with the reserved marinade, and stir over a moderate heat for a further 2 minutes, or until the ingredients are evenly coated with glaze. Sprinkle the sesame seeds on top and serve immediately with cooked rice.
|
|