| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Italian |
Meat |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Dark soy sauce |
| 1 |
|
1-2 inch thick fresh |
|
|
ginger peeled grated |
| 2 |
T |
Packed dark brown sugar |
| 1/4 |
c |
Dry sherry |
| 2 |
|
Cloves garlic, finely minced |
| 1 1/4 |
lb |
Beef sirloin, 1/2-inch |
|
|
thick partially frozen |
|
|
sliced very thin |
| 2 |
T |
Unsalted butter |
| 1/4 |
c |
Vegetable oil |
| 1 |
|
EACH: GREEN, RED & YELLOW |
|
|
BELL peppers in thin |
|
|
strips |
| 4 |
|
Green onions, thinly sliced |
| 1 |
|
Leek, rinsed well cut |
|
|
crosswise in 1/4-inch |
|
|
slice |
| 1 |
t |
Caribe, crushed N. New |
|
|
Mexico hot red chile |
| 1 |
lb |
Fresh spinach, rinsed well |
|
|
stemmed |
| 1/4 |
c |
Sliced pickled red cherry |
|
|
peppers |
| 2 |
|
Capicola, chopped fine |
|
|
Hot, cooked rice |
INSTRUCTIONS
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,
http://www.erols.com/hosey.
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