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Ruhlman's Spicy Beef w/ Bell Peppers




Source of Recipe


Ruhlman's Twenty


Recipe Introduction


I made this stir fry when I was testing recipes for this book. Mike and Jessica really loved it. I can’t do spicy foods and don’t care for peppers, so I can’t personally vouch for it. Though I thought that the sauce, without using the chili sauce, would make a great beef stir fry base. It’s a beautiful dish and not at all hard to put together. You can prep the beef (seasoning with salt, scallions, garlic and ginger) up to a day in advance. Great with rice or stir-fried Ramen noodles.


List of Ingredients




SAUCE:
2 T. hoisin sauce
1 T. black bean sauce
1 T. chili sauce with garlic
1 T. peanut butter
1 T. dark soy sauce
1 T. lime juice
1 T. fish sauce
1/2 c. water

STIR FRY:
2 lbs. beef flank, cut across the grain into thin strips
Kosher salt
1 bunch scallions, ends removed and white and green parts thinly sliced on the bias
5 garlic cloves, thinly sliced
One 1-inch piece fresh ginger, grated and roughly chopped
1/4 c. canola oil
5 – 10 whole dried red chiles (optional – depending on how hot you want it)
3 bell peppers – green, red and yellow, cut into thin strips
3/4 c. peanuts
2 t. cornstarch mixed with 1 T. water
2 t. sesame oil (optional)
2 T. toasted sesame seeds (optional)


Recipe



SAUCE:
Combine all ingredients.

STIR FRY:
Mix the beef with the scallions, garlic and ginger and a couple of three-finger pinches of salt.

Heat a wok or large sauté pan over high heat for 5 minutes. Add the oil and the chiles (if using). Cook and stir until the chiles are black – about a minute. Add the beef spreading it out into one layer as much as possible. You can cook it in two batches, if needed. Let sauté for about a minute, without stirring. Then stir for about a minute to cook evenly.

Make a well in the middle of the beef and pour in the sauce. Stir well to make sure that the peanut butter melts. When the sauce starts to bubble, stir in the peppers. When the sauce starts to bubble again, add the peanuts and cook and stir for another couple of minutes – until the peppers are tender. Add the cornstarch mixture, stir and remove from heat. Season with the sesame oil and sprinkle with sesame seeds, if using.

Serves 4-6.