| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Japanese |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Steak (I use sirloin but any tender piece will do) cut in 3/8" strips |
| 1 |
|
Green Bell Pepper (trust me) cut in 1/4" strips |
| 1 |
|
Carrot also cut in 1/4" strips |
| 1 |
tb |
Hot Red Chile Oil (Japanese if you can find it) |
| 1 |
ts |
Sesame seeds |
INSTRUCTIONS
Speakin' of beef, this is quick and easy (and lethal if you have the right
kinda chile oil):
In a very hot cast iron frying pan or wok, heat the oil (Do NOT let it
smoke unless you have a fondness for tear gas), toss in the carrots, then
the peppers (carrots take a little longer but not much) then the beef.
Sprinkle the Sesame seeds, stir fry rapidly till the beef is browned and
then serve over rice.
Aside from the cutting and the rice (which you can do ahead of time), the
whole process takes about a minute and looks impressive when you do it in
an electric wok in the middle of the table. Little sprinkle of garlic
flavored Soy Sauce and a cold Kirin on the side. Yummy.
Posted to CHILE-HEADS DIGEST V4 #043 by "John Benz Fentner, Jr."
<jbenz@courant.infi.net> on Jul 26, 1997
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