 |
Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 3 |
|
This is a fun and easy dish to prepare. Serve over steamed rice and you have a meal-in-one. The chili peppers are the small, dried ones that you can buy at Oriental groceries....they're about 2 inches long. Thanks again Madame Wong. Ingredients:
1 lb flank steak, very thinly sliced into bite-size pieces |
4 tablespoons peanut oil |
10 whole red chili peppers (dried peppers) |
1 red pepper, julienned |
1 bunch scallion, green part only, cut 2 inches long |
10 whole water chestnuts, sliced thin |
1 teaspoon salt |
1 tablespoon oil |
1 tablespoon cornstarch |
1 egg white |
6 tablespoons chicken stock |
2 tablespoons dark soy sauce |
1 1/2 teaspoons cornstarch |
1 teaspoon chili paste with garlic |
1 tablespoon sesame seed oil |
Directions:
1. Combine sauce ingredients in a bowl. Set aside.
2. Combine marinade ingredients. Marinate steak 15 minutes.
3. Heat 2 T. oil in a wok to smoking hot. Add meat. Stir-fry until color changes. Drain. Remove.
4. Wipe out wok. Heat 2 T. oil. Add red chili peppers. Stir-fry until black. Add red pepper, scallions, water chestnuts and sauce. Bring to a boil. Add meat. Stir-fry 1 minute more.
5. Make sure you remove the 10 chili peppers before serving. If you accidentally eat one it will be an uncomfortable experience!
|
|