| 1
pound beef flank steak | 1/4
small red bell pepper | | 3
Tablespoons soy sauce | 1
cup drained canned baby corn | 3
Tablespoons olive oil, divided
| 1
small piece fresh ginger (1 inch long), peeled and minced | | 1
Tablespoon rice wine or dry sherry | 1
Tablespoon cornstarch | | 2
teaspoons brown sugar | 2
cloves garlic, minced | | 1
teaspoon hot chili oil | Hot
cooked rice | 1
jalapeno pepper, halved, stemmed and seeded
(wear rubber gloves) | |
|
|
|
Cut
beef across grain into 2 x 1/4 inch slices. Combine soy sauce, 1 tablespoon oil,
wine, cornstarch and brown sugar in medium bowl. Add beef and toss to coat; set aside.
Cut
jalapeno lengthwise into strips. Remove seeds from red pepper. Rinse, dry and
cut into 1/4 inch strips. Set aside.
Heat wok over high heat 1 minute or until
hot. Drizzle 1 tablespoon oil into wok and heat 30 seconds. Add half the beef
mixture; stir fry until well browned. Remove to large bowl. Repeat with
remaining 1 tablespoon of oil and beef mixture. Reduce heat to medium.
Add
corn, ginger and garlic to wok; stir fry 1 minute. Add jalapeno and red pepper; stir
fry 1 minute.
Return beef and any accumulated juices to wok; add chili oil. Toss
to combine; cook until heated through.
Serve
with rice.
|
|
|
|
|
