| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Italian |
Meat |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Dark soy sauce |
| 1 |
sl |
(1-2 inch thick) fresh ginger; peeled; grated |
| 2 |
tb |
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 |
tb |
Unsalted butter |
| 1/4 |
c |
Vegetable oil |
| 1 |
|
EACH: GREEN; RED & YELLOW BELL peppers; in thin strips |
| 4 |
|
Green onions; thinly sliced |
| 1 |
lg |
Leek; rinsed well, cut crosswise in 1/4-inch slice |
| 1 |
ts |
Caribe (crushed N. New Mexico hot red chile) |
| 1 |
lb |
Fresh spinach; rinsed well, stemmed |
| 1/4 |
c |
Sliced pickled red cherry peppers |
| 2 |
sl |
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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