Tuesday, January 8, 2013

Boiled Beef Slices in a Fiery Sauce

Chinese has become my favourite quick and easy weeknight meal cuisine over the years. It can look a bit daunting at first, but once you build up a decent pantry (and most of the ingredients last for a good long while), you have a ton of options with meals that can be put together in half an hour or so. This made the last minute meal list after quickly thawing some beef that came in the CSA box. I didn't have celery and scallions on hand, so the dish lacked a bit of green crunch, but don't let that stop you. This dish comes with quick a bit of sauce (and it's a tad on the numbing, spicy side), so make sure you have some rice prepared with the dish.

One year ago: Spiced Braised Nyonya Pork
Two years ago: Greek Style Penne with Lamb, Parsnips, Cinnamon, and ...
Three years ago: Spinach and Cheese Strata

Boiled Beef Slices in a Fiery Sauce (from Land of Plenty)
1 head of celery (about 1 lb), chopped into 3 - 4 sections and sliced into 1/2" sticks
4 scallions, white and green parts, crushed and chopped into 3 sections
small handful of dried chiles (8 - 10), sliced in half, seeds discarded
1 lb lean beef (flank steak), thinly sliced
1 tbsp Shaoxing rice wine
1/3 cup peanut oil, divided
2 tsp Sichuan pepper
3 tbsp chili bean paste
3 cups chicken stock
2 tsp dark soy sauce
6 tbsp cornstarch mixed with 6 tbsp water

1. Marinate beef with 1/4 tsp salt and Shaoxing rice wine while you prep the rest of dinner.
2. Heat 3 tbsp of oil in wok until hot. Add chiles and Sichuan pepper and stir-fry until fragrant. Slide spices out of bowl, leaving oil. When cooled, chop and set aside for later use.
3. Return wok to stove and heat over high flame. Add vegetables and stir-fry, adding 1/4 - 1/2 tsp salt until vegetables are hot and just-cooked. Pour into serving bowl.
4. Heat another 3 tbsp of oil in wok over high heat. Reduce to medium when it starts to smoke and add chili bean paste. Stir-fry for 30 seconds until oil is red and fragrant.
5. Add stock and dark soy sauce to wok and return to a boil over high heat.
6. Add cornstarch mixture to beef and stir to coat.
7. Once stock is boiling, add beef. Simmer until beef is cooked and spoon on vegetables with sauce.
8. Quickly clean wok. Add 3 tbsp of oil and heat.
9. Add chopped chiles and Sichuan pepper to beef.
10. Pour smoking oil on top of beef and serve.

No comments:

Post a Comment