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Beef Strips with Hot Chile
Friday, 01 May 2009
Description
The beef in this dish is coated with egg white, and should be stir fried very quickly so it will remain tender. Eating the red chile pod pieces is not recommended.
Ingredients
At a glance
Cuisine
Asian
Ingredient
Beef
Vegetable
Cooking Method
Stir-Fry
Difficulty
Moderate
Heat Level
3
Chile
New Mexico Red
Meal/Course
Lunch
Dinner
Main Course
Serves
4
1 pound fajita-style beef strips
2 tablespoons cooking oil
1 egg, separated, reserving the white
1/2 cup dried red chile pods, coarsely chopped
2 tablespoons fresh ginger, peeled and chopped
1 tablespoon chopped scallions
1 teaspoon white sugar
1 tablespoon soy sauce
1/2 teaspoon salt
Methods/steps
In a bowl, mix the beef with the salt and egg white until coated.
Heat the oil in a wok or skillet and add the beef, stir frying until the pieces no longer stick together. Add the chile, ginger, and scallions and fry until the meat is cooked through. Add the sugar and soy sauce and turn until the meat is coated. Spoon out the mixture and put it into a serving bowl. Serve over cooked white rice.
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Featured Rapid Recipe
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Created by emily
This recipe was collected for me in Mombasa, Kenya by Richard Sterling,
who wrote: “The barbecue master at the Big Bite Restaurant in Mombasa is
Tsuma Nzole Kalu. He concocted this recipe for hot sauce and gave it its
name. Serve it over grilled or barbecued meats and poultry.” |
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Additional Tips
This recipe appears in "Chile Pepper Hunting in China" by Dr. Gerald Schmidt.