Firecracker Beef
Photo Credit : Sadie DaytonSome version of Firecracker Beef may be found on many Asian menus, but Boston chef Joanne Chang wasn’t inspired by the ones she’d tasted. Instead, she thought she’d create something “bright and spicy” to go with the New Year fireworks displays. For thinner pieces, place the beef in the freezer for 30 minutes before slicing. You can increase or decrease the amount of peppers, depending on your desire for hotness.
Yield:
about 10 servingsIngredients
1 pound flank steak, cut into 3-by-1/4-inch julienne strips
1 tablespoon cornstarch
3 tablespoons low-sodium soy sauce
2 tablespoons sugar
1 tablespoon rice wine
4 tablespoons peanut oil, divided
1 small onion, thinly sliced
3 tablespoons finely chopped fresh ginger (3-inch piece)
4 poblano chili peppers (about 4 inches long), cut into 1/4-inch pieces, or 2 jalapeno peppers, minced
1/4 pound fresh snow peas, trimmed of fibrous side “string”
1 cup broccoli florets
1 carrot, peeled and cut into 2-by-1/4-inch julienne strips
1 large red bell pepper, seeded and cut into 1/4-inch-wide julienne strips
4 tablespoons chopped fresh cilantro, divided
Steamed white rice
Instructions
In a medium bowl, combine steak, cornstarch, soy sauce, sugar, and rice wine. Cover and refrigerate (up to 1 hour). In a large wok or saute pan, heat 2 tablespoons oil to high; add steak mixture and cook, stirring often,about 3 minutes. Remove from heat.
In a separate large wok or sauté pan, heat remaining 2 tablespoons oil, and cook onion and ginger, stirring often, about 2 minutes. Add peppers, and cook, stirring often, about 1 minute. Add peas and broccoli, and cook 3 to 4 minutes, stirring often. Add carrots, red pepper, and about 1 ⁄4 cup water, and cook about 3 minutes, stirring often. Add steak mixture to vegetables and toss well to coat. Stir in 3 tablespoons cilantro. Serve on a platter with steamed white rice; garnish with remaining cilantro.
