Spicy Beef

"This is a fun and easy dish to prepare. Serve over steamed rice and you have a meal-in-one. The chili peppers are the small, dried ones that you can buy at Oriental groceries....they're about 2 inches long. Thanks again Madame Wong."
 
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Ready In:
30mins
Ingredients:
15
Serves:
2-3
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ingredients

  • 1 lb flank steak, very thinly sliced into bite-size pieces
  • 4 tablespoons peanut oil
  • 10 whole red chili peppers (dried peppers)
  • 1 red pepper, julienned
  • 1 bunch scallion, green part only, cut 2 inches long
  • 10 whole water chestnuts, sliced thin
  • marinade

  • 1 teaspoon salt
  • 1 tablespoon oil
  • 1 tablespoon cornstarch
  • 1 egg white
  • sauce

  • 6 tablespoons chicken stock
  • 2 tablespoons dark soy sauce
  • 1 12 teaspoons cornstarch
  • 1 teaspoon chili paste with garlic
  • 1 tablespoon sesame seed oil
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directions

  • Combine sauce ingredients in a bowl. Set aside.
  • Combine marinade ingredients. Marinate steak 15 minutes.
  • Heat 2 T. oil in a wok to smoking hot. Add meat. Stir-fry until color changes. Drain. Remove.
  • Wipe out wok. Heat 2 T. oil. Add red chili peppers. Stir-fry until black. Add red pepper, scallions, water chestnuts and sauce. Bring to a boil. Add meat. Stir-fry 1 minute more.
  • Make sure you remove the 10 chili peppers before serving. If you accidentally eat one it will be an uncomfortable experience!

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Reviews

  1. Easy to make and very enjoyable. I did fine the sesame oil slightly overpowering for my taste. Loved the crunch of the water chestnuts. Thanks for sharing another great recipe.
     
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