MIKE SIGNORINI
that has been receiving great reviews. I would
recommend serving the stir fry over rice or stir fry
rice noodles, both greedily accept the tasty sauce and
provide an excellent color contrast for presentation.
Consider serving with a bottle of Cabernet Sauvignon
or perhaps a Pinot Blanc, only after properly
hydrating yourself, of course.
Prep: 15 min, Cook: 10 min.
· 1 lb. beef flank steak
· 2 Tbs. soy sauce
· 1 Tbs. plus 1 tsp. sesame oil
· 1-1/2 tsp. sugar
· 1 tsp. cornstarch
· 1/4 tsp. crushed red pepper
· 2 cloves garlic, minced
· 1 Tbs. fresh ginger, minced
· 1 small red bell pepper, seeded and chopped
· 8 ounces corn, cut off cob
· 4 ounces snow peas
across the grain into 1/8 inch thick strips and place
in a shallow dish. Combine soy sauce, half the oil,
sugar and cornstarch in a bowl and pour over meat
strips, tossing to coat. Heat remaining oil in a wok
over high heat. Add red pepper, garlic and ginger and
sauté 30 seconds. Add bell pepper, corn and snow peas and stir fry
3 minutes. Remove vegetables from pan. Stir fry beef strips 2-3
minutes, in batches if
necessary, until cooked throughout. Return vegetables and beef to
pan and heat through before serving.
at:
chefmike@freestylewalking.org