This Hot Pepper Beef from Grace Young’s Stir Frying from the Sky’s Edge, a James Beard Board Foundation Award Winner published in 2010, is, as Grace describes it, pretty accessible for those who don’t have access to specialized Asian ingredients. That does not mean that the dish isn’t amazing.
The only things I had to buy for this dish were a red onion, green bell pepper, and a flank steak. Everything else was in my pantry. Cool.
This recipe is amazingly easy. Even I, the mess queen, do not make a giant mess when making this stir-fry. Just a medium mess. Mostly because I do not read ahead to get everything prepped in advance. I try…. I really do. With this recipe, it was really easy.
The one thing that I would like to figure out about stir-fry is how to host a dinner party with a variety of stir-fry dishes. I love the dishes in this book, and would love to do a sort of Chinese food dinner party with all of these recipes. I’ve done it with my family, but dinner guests get really uncomfortable when you are conducting a stir-fry high wire act in front of them.
So what am I saying? I think this dish would really lend itself to being made in advance and warmed up, kind of like Chinese take-out. Other dishes from this book that would work? Maybe these Wok Seared Vegetables, this Chinese Indian Vegetarian Fried Rice, and Stir-fried chicken with carrots and mushrooms. We have a rice cooker that would create white rice to go with these dishes. What do you think? Would you come to my house for dinner? Any other suggestions from the book?
While you are thinking about it, I just want to add that this Hot Pepper Beef is incredibly flavorful and amazing. Flank steak, red onion, green bell peppers, Hoisin, and Ketchup are the stars of this dish. I added some red bell peppers that we had grown in our back yard, and I like the flavor and the color. I think some yellow bell peppers would be nice too.
Let’s just say, I made sure that I snagged any leftovers.
To get the recipe, visit Grace Young’s website. or buy the book (for not just this amazing recipe, but many more seriously good stir-fried dishes). It looks like she too added some red bell peppers.
Thanks, Grace, for an amazing recipe… again.
I am participating in Wok Wednesdays hosted by Matthew Lardie. Join us!