Tuesday, April 13, 2010

Chili Beef with Sesame Pancake

This chili beef is my altered version of a dish from one of our favorite Chinese restaurants in town, Chiang's Gourmet.  They serve it with thin wraps, like those used for mu shu pork.  My mom suggested using a sesame pancake, or shao bing, instead.  You can purchase frozen, pre-cooked, shao bing in an Asian market.  Then just toast in the oven or in a toaster.  We like the chili beef super spicy and I like to add some celery and scallions.
3/4 lb Flank Steak finely shredded
3 Jalapeno peppers, julienned
4 bird's eye, julienned (I did not have bird's eye today, so used red peppers)
4 Stalks of celery, julienned
3 green onions, julienned
2 garlic cloves minced
1 Tbsp ginger, julienned
1 Tbsp oyster sauce
1Tbsp dark soy sauce
1 Tbsp cooking wine
1 tsp sugar


Marinate the flank steak in 2 tsp dark soy and 1 tsp corn starch for 15 minutes.  In a hot wok, fry the flank steak quickly in 1 Tbsp oil.  Remove from wok and set aside.  Rinse the wok out and reheat over high heat.  Fry the peppers, celery, scallions, garlic and ginger in 1-2 Tbsp oil until fragrant, and celery has softened a bit.  Strain any liquid that has come out of the flank steak, then toss flank steak into the wok along with the oyster sauce, soy, wine and sugar.  Flip a few times to combine, let sear a bit and then toss once more.
The crispy sesame pancake is the perfect vehicle for the chili beef. 
  


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