Wednesday, August 14, 2013

WW: Hot Pepper Beef

Wok Wednesdays wokking through Stir-Frying to the Sky's Edge
by Grace Young 






No matter what the language, it translates to delicious! 

(Translations taken from Google Translate)

Mise en place

Bowl 1: flank steak, garlic, soy sauce, cornstarch, rice wine, s&p, water, sesame oil

Bowl 2: red onion, ginger, red pepper flakes

Bowl 3: bell pepper, zucchini (I had a lonely zuke hangin' in the fridge that needed using up - tossed that in. The recipe calls for green bell pepper, though Grace herself will sometimes use a mixture of green and red. Me, I always switch out green bells for red - a personal preference.)

Bowl 4: salt

Bowl 5: ketchup, hoisin sauce, rice wine

You start out by searing the meat first. Then remove from the wok and set aside.

Toss the aromatics (onion, ginger, red pepper flakes) till fragrant, add the vegetable(s). Stir-fry for about ten seconds, then return the meat with their juices to the wok, along with the salt and ketchup mixture, and heat till the meat is just cooked through.

Serve, and be delighted!
This dish has amazing flavor.

One rule of the Wok Wednesdays group is we are asked not to post the recipes here on our blog. If you would like the recipe, you will find it on page 85 of Stir-Frying to the Sky's Edge, which you can purchase at your local bookstore or find it at your local library. I highly recommend purchasing the book - you won't be disappointed. 
Wok Wednesdays is an online cooking group. If you would like information about joining us, click here, or visit us on Facebook. Would love for you to wok along with us!



  1. Cathleen, this hot-pepper-beef certainly looks "lecker" to me - what a wonderful sir-fry!

  2. Love the idea of the zucchini! I also love using a highlighter in the book. I always have to rewrite everything so I can follow along. I'm going to have to figure out how to be as neat as you are!!!

  3. It was delicious, I love an explosion of flavors,


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