Five-pepper stir-fried beef

4 Servings

Ingredients

Quantity Ingredient
½ cup Dark soy sauce
1 slice (1-2 inch thick) fresh ginger; peeled; grated
2 tablespoons Packed dark brown sugar
¼ cup Dry sherry
2 Cloves garlic; finely minced
1¼ pounds Beef sirloin; 1/2-inch thick, partially frozen; sliced very thin
2 tablespoons Unsalted butter
¼ cup Vegetable oil
1 EACH: GREEN; RED & YELLOW BELL peppers; in thin strips
4 Green onions; thinly sliced
1 large Leek; rinsed well, cut crosswise in 1/4-inch slice
1 teaspoon Caribe (crushed N. New Mexico hot red chile)
1 pounds Fresh spinach; rinsed well, stemmed
¼ cup Sliced pickled red cherry peppers
2 slices Capicola; chopped fine
Hot; cooked rice

Directions

Combine soy sauce, ginger, brown sugar, sherry & garlic in shallow glass or stainless bowl. Add beef strips & stir well; let stand 2 hours at room temperature. To cook, melt butter in oil in a wok or very large, heavy skillet. When fat is very hot (so that a drop of water quickly sizzles & dances on the pan), add bell peppers, green onions & leek. Sprinkle with caribe. Stir-fry 5 minutes. Lift beef from marinade; add to pan & stir well, then add spinach & stir-fry 5 minutes longer. Stir in cherry peppers & capicola & cook until heated through. Serve over rice. Makes 4-5 servings.

NOTE: Capicola is an Italian sausage similar to salami, though not as spicy.

From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .

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