This hot stir-fry is a good choice for lovers of Chinese food who like their dishes spicy rather than sweet and sour.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|3 tbsp soy sauce, preferably dark sauce||1 garlic clove, crushed and chopped|
|2 tbsp rice vinegar||1 tsp peeled and grated fresh ginger|
|1 tsp Chinese five spice powder||1 cup broccoli florets|
|1 lb (450 g) beef round steak, cut into thin strips||1 cups now peas|
|freshly ground black pepper||1 tsp cornstarch|
|4 tbsp vegetable oil||1/2 cup beef stock|
|1/2 red bell pepper, seeded and thinly sliced||few drops of Asian sesame oil|
|1 fresh hot red chile, seeded and finely chopped|
Mix the soy sauce, vinegar, and five spice powder together in a bowl. Add the beef and toss well. Season well with black pepper. Cover and refrigerate for at least 2 and up to 12 hours.
Heat 2 tbsp oil in a wok over high heat. Add the bell pepper and stir-fry until crisp-tender, about 3 minutes. Add the chile, garlic, and ginger and stir-fry for 1 minute. Add the broccoli and snow peas and stir-fry for 2 minutes. Transfer to a platter.
Add the remaining oil to the wok and heat over high heat. Drain the beef from the marinade, reserving the marinade. Add the beef to the wok and stir-fry for 1 minute. Return the vegetables to the wok and pour in the marinade. Dissolve the cornstarch in the stock, and stir into the wok. Stir-fry the steak and vegetables until the sauce is boiling.
Transfer to a plate, drizzle with the sesame oil, and serve at once.
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