WW: Hot Pepper Beef

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





美味!
(Chinese)

Herkullista!
(Finnish)


Lecker!
(German)

Delizioso!
(Italian)


Utsökt! 
(Swedish)   



No matter what the language, it translates to delicious! 
                                                                                                                                                                                                 (English)


(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!

 

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WW: Stir-Fried Ginger Beef and Summer Pepper Corn

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


                                           The ginger beef is amazing!


This was another fabulous recipe from Grace Young! If you have not purchased a wok and her book, I so encourage you to do so. Now! Run, do not wok walk, to your nearest bookstore and grab her book and then order your wok from The Wok Shop! I do not know of another cookbook on my shelf that I have had so much success with other than Emily Luchetti's books ~ but those are on the baking spectrum.

I am amazed by the flavor of the dishes I have prepared so far. Tasting fish sauce and oyster sauce on their own is enough to turn me off. But combined with other ingredients, the finished stir-fries have a wonderful flavor. And making them at home, the taste is superior to anything you'll find at a Chinese restaurant.

Success meter (1-3): 3

Flank steak.

I was confused with the instructions of needing

a 1/4 cup (1 oz. approx.) of sliced pickled ginger.

I purchased fresh pickled ginger from the sushi dept.

 at the grocers. It came in a one ounce container and

was filled with thin shavings of ginger. I sliced those

into thin strips and the longer strips I cut in half.

I had way more than I needed. In the end I felt a

1/4 cup (as apposed to 1 oz.) was the perfect amount.

So few ingredients ~ yet amazing flavor!

Pickled ginger and scallions.

Sizzling away.

Absolutely fabulous!

The one thing I will do next time, is too cook the beef

a bit less. I think I may have over cooked it a smidge.

Now onto the Summer Pepper Corn!

Fresh corn from our local farm.

Their corn is so popular, they put out a

sign to let you know corn is available.

You will not find the recipe here on my blog or within the Wok Wednesdays community. We encourage readers to go and purchase this book at their local independent bookstore or on-line.

Make sure to visit my co-wokkers to see their results on this stir-fry.

Look for the LYL link on the Wok Wednesdays page.

Book Seventy-Nine: Sunset Grill

by the Editors of Sunset Books


                      Hot Flank Steak Salad with
                    Chinese Black Bean Dressing

Last week we had thunder storms. This week mid 80's and absolutely beautiful - barbeque weather; until next week when showers are forecasted once again. Mother Nature certainly is being fickle this year.

It was warm to say the least. I wanted something quick and light and this was the perfect dish. Flank steak on the grill for a whole eight minutes if that and the dressing took no time at all to pull together. Chop up some lettuce, bell pepper and a few cilantro leaves and bam! dinner is on the table.

I could tell Andy did not care for this one so much though he said the meat was good. His bowl still had a fair amount of greens left in it. May have been the cilantro. This I'm sure would be even better if I had bought the right kind of beans. I could not find fermented black beans so I substituted canned black beans which are not at all the same. Fermented black beans are actually black soy beans that have been dried and fermented in salt and other spices. Still I thought this was a tasty salad.

 Grilled up some naan to go with our salad, opened up a bottle of wine, and life is good.

Success meter (1-3): 3

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Hubby certainly knows how to grill.

Perfection!

You can't see the dressing, but it was there.