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Categories:
peanut carrots celery red chilies soy sauce ginger garlic sesame oil scallions salt freshly ground pepper
Viewed: 35 - Published at: 9 years agoIngredients
- 12 ounces lean flank steak
- 3 tablespoons peanut or vegetable oil
- 2 cups julienned carrots
- 1 cup julienned celery
- 3 small dried red chilies, snipped on one end
- 2 tablespoons soy sauce
- 1 tablespoon minced ginger
- 1 teaspoon minced garlic
- 2 teaspoons sesame oil
- 2 scallions, finely shredded
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground pepper
Method
- Cut the beef with the grain into 2-inch-wide strips. Cut each strip across the grain into 1/4-inch-thick slices, then stack the beef slices and cut across the grain into 2-inch-long matchsticks.
- Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon of the peanut oil, add the carrots, celery, and chilies, then, using a metal spatula, stir-fry 1 minute or until the vegetables have absorbed all of the oil. Transfer the vegetables to a plate.
- Swirl the remaining 2 tablespoons peanut oil into the wok, carefully add the beef, and spread it evenly in one layer in the wok. Cook undisturbed 1 minute, letting the beef begin to sear. Then stir-fry 1 minute, or until the beef starts to foam and release its juices. Continue stir-frying 2 to 3 minutes or until almost all the liquid has evaporated and the oil begins to sizzle. Reduce the heat to medium and continue stir-frying 3 minutes until the beef is well browned, all the liquid has disappeared, and the wok is almost dry. Swirl the soy sauce into the wok and stir-fry 30 seconds or until well combined. Add the ginger and garlic and stir-fry 10 seconds or until the aromatics are fragrant. Add the carrot mixture and stir-fry 30 seconds or until well combined. Add the sesame oil and scallions and sprinkle on the salt and pepper.
