Take-out Chinese food is one of those things that you really shouldn't eat, but that almost everyone loves. LSH and I are no exceptions. I make a lot of homemade stir fry, but that just isn't the same as take-out Chinese. There is something about those thick, rich sauces that makes American Chinese food so awesome. This beef recipe from Meseidy at The Noshery has that amazing sauce. The first time LSH and I had this beef our mouths just watered. It's rich, it's thick, it's savory, it's spicy, it's yummy! If you are a fan of take-out Chinese recipes, especially those with beef, you should probably try this.
The original recipe recommends frying the beef up with some corn starch, but I don't think that is necessary. I just cook it up as is. Also, the veggies in this can change. Again, the original called for green beans, but you can use whatever. LSH and I tried green beans once and it was OK but the last time I made this I used green bell pepper and carrot and it was delicious.
Time: 20-30 minutes
12 ounces flank steak (or whatever cut of meat you want, I use whatever is on sale), thinly sliced
4 Tbsp soy sauce
1 Tbsp rice vinegar
1/2 Tbsp rice wine or white wine
1 1/2 Tbsp honey
7 Tbsp brown sugar (amazing!)
1/2 Tbsp chile paste (I used Siracha)
1/4 cup water
1/2 Tbsp powdered ginger
1/4 tsp crushed red pepper
1 Tbsp sesame oil
2 cloves minced garlic
1/4 cup sliced onion
1/2 cup fresh green beans, or bell pepper, or carrot, chopped
Toss the pieces of meat with a little salt and pepper and heat a bit of oil in a pan over medium heat. Throw the meat in the pan and cook it until it has reached your desired doneness. Set the meat aside.
Now you get to whip up the delicious sauce. Mix together the soy sauce, rice vinegar, wine, and honey. Add in the brown sugar, chile paste, water, ginger, and crushed red pepper. Stir it well and set it aside.
|This is what makes this dish yummy!|
In a deep skillet, or wok if you have one, heat the sesame oil over medium-high heat and saute the onion, garlic, and veggies until slightly tender.
|Nom nom stir-fried veggies!|
Stir the sauce mixture to make sure the sugar is mixed in and pour it on top of the veggies.
Let the sauce heat until bubbly and toss in the meat.
|Let all those delicious flavors come together...|
Mix up everything and let it head for another 5 minutes or until it has reached desired thickness.
|Look at it bubble!|
Serve this amazingness on top of some hot rice and enjoy!
Original post at http://thenoshery.com/2009/03/23/spicy-crispy-beef/