Also known as hot flaming death, you can lower the heat in this beef stir-fry dish by reducing the bean paste. This recipe is considered a traditional favorite in the Northeastern parts of the United States.
Prep Time: 40 minutes
Cook Time: 15 minutes
Ingredients:
- Marinade:
- 1 Tablespoon rice wine
- 1/2 teaspoon sugar
- 2 teaspoons cornstarch
- 1/2 teaspoon baking powder
- 5 teaspoons sesame oil
- 5 teaspoons soy sauce
- .
- Beef:
- 2 to 4 Tablespoons peanut oil
- 3 to 4 lettuce leaves (preferably bok-choy)
- 1 teaspoon minced ginger
- 2/3 pound beef tenderloin flank
- .
- Topping:
- 1 Tablespoon sesame seeds
- 1-1/2 teaspoons hot bean paste (Szechuan bean sauce)
- 1-1/2 teaspoons hoisin sauce
- 1-1/2 teaspoons oyster sauce
Preparation:
Mix together rice wine, sugar, cornstarch, baking powder, sesame oil, and soy sauce.Slice the beef across the grain into thin, diagonal pieces (about the size of your smallest finger). Marinate for about half an hour.
Heat the wok until a drop of water dropped into it dances around as it boils. Add enough oil to coat the wok and saute the ginger. Stir-fry the lettuce; remove and set aside. Stir-fry the beef (in batches so the wok doesn't cool down too much).
Reduce the heat. Return the vegetables to the wok. Add the sesame seeds, hot bean paste, hoisin sauce, and oyster sauce. Stir around until everything is mixed and heated evenly. Serve.
Yield: 4 servings
Note: Also add any other vegetables that you like such as julienned carrots and broccoli. Hot bean paste also goes by the name Szechuan bean sauce. This is the main "spicy" ingredient and should be handled with care. Vary this ingredient to taste.
Recipe contributed by: Ed Falk, Usenet Cookbook, Traditional Northeastern US recipe
