1/2 pound flank steak, sliced into 1/8th inch slices across the grain
1/2 teaspoon cornstarch
1/4 teaspoon ground black pepper
3/4 teaspoon sugar, divided
2 teaspoons soy sauce, divided
2 teaspoons fish sauce, divided
2 teaspoon Shaoxing wine (or dry sherry, if unavailable), divided
1 1/2 teaspoons sesame oil, divided
3 tablespoons peanut or vegetable oil
10 medium cloves garlic, sliced into 1/8th inch pieces
12 hot Chinese dry chili peppers, stem removed and each cut into 3 to 4 pieces
1 medium onion, cut into 1/2-inch dice (about 1 cup)
2 young leeks, greens only, split lengthwise and cut into 1/2-inch lengths (about 2 cups)
Kosher salt
White rice for serving
Combine beef, cornstarch, black pepper, 1/4 teaspoon sugar, 1 teaspoon Shaoxing wine, 1 teaspoon fish sauce, 1 teaspoon soy sauce, and 1 teaspoon sesame oil in a bowl and toss to combine. cover and refrigerate at least 30 minutes and up to overnight. Combine remaining sugar, soy sauce, fish sauce, Shaoxing wine, and sesame oil, and set aside.
Heat 2 tablespoons oil in a wok over high heat until smoking. Add half of the garlic, half of the hot peppers, and a pinch of salt. Cook, stirring, for 30 seconds, then remove the garlic and chilies to a medium bowl. Reheat the wok until smoking, then add the beef. Cook without moving until browned on first side, about 1 minute. Continue to cook, stirring regularly, until just cooked through to medium-rare, about 1 minute longer. Add to bowl with garlic and chilies.
Wipe out the wok with a paper towel, add remaining tablespoon of oil, and heat until smoking. Add remaining garlic and chilies and season with a pinch of salt. Cook, stirring, until fragrant, about 30 seconds. Add leeks and onions, season with salt, and cook, stirring and tossing constantly until vegetables are tender-crisp, about 2 minutes. Return beef to wok and stir to combine. Add reserved sauce and continue cooking, stirring and tossing constantly, until sauce coats beef and vegetables. Transfer to a serving platter immediately and serve with white rice.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-09-11 12:55:132016-09-11 12:55:13Spicy Stir-Fried Beef with Leeks and Onions
Beat the egg yolks (reserve egg whites for later), beer, oil, flour, salt and peppers until you reach a smooth consistency. Let the batter stand for about 4 to 5 hours.
Before you begin to batter and deep-fry your meat or vegetables, beat the reserved egg whites until stiff, then fold the egg whites gently into the rest of the batter mixture.
Next, pour some flour into a shallow dish; dredge the meat or vegetables in the flour, then in the batter and place gently into the deep fryer or skillet with hot oil. Cook until batter is lightly browned and meat is cooked through.
1½ pounds red potatoes, cut into small cubes (about 4 cups)
1 (12-ounce) package bacon, cut into 1-inch pieces
¾ cup (170 grams) mayonnaise
1 tablespoon Dijon mustard
2 teaspoons granulated sugar
1 teaspoon salt
4 hard-boiled eggs, peeled and chopped
1 stalk celery, finely diced
1 small yellow onion, finely diced
½ medium green pepper, finely diced
Boil the potatoes until they are fork tender. (If you’re not sure how to boil the potatoes, this is a good resource.) Drain the potatoes and set aside.
Meanwhile, cook the bacon in a skillet over medium-low heat until crisp. Remove bacon with a slotted spoon and place on a paper towel-lined plate to drain. Pour off all but 2 tablespoons of the bacon drippings in the skillet and remove the pan from heat.
Add the mayonnaise, mustard, sugar and salt to the reserved bacon drippings in the skillet and whisk to combine.
In a large bowl, combine the potatoes, eggs, celery, onion and green pepper. Pour the dressing over the ingredients and gently stir to evenly coat. Stir in the bacon.
Cover and refrigerate for at least 3 hours before serving. Leftovers can be stored, covered, in the refrigerator for up to 4 days
Spicy Stir-Fried Beef with Leeks and Onions
Spicy Stir-Fried Beef with Leeks and Onions
Combine beef, cornstarch, black pepper, 1/4 teaspoon sugar, 1 teaspoon Shaoxing wine, 1 teaspoon fish sauce, 1 teaspoon soy sauce, and 1 teaspoon sesame oil in a bowl and toss to combine. cover and refrigerate at least 30 minutes and up to overnight. Combine remaining sugar, soy sauce, fish sauce, Shaoxing wine, and sesame oil, and set aside.
Heat 2 tablespoons oil in a wok over high heat until smoking. Add half of the garlic, half of the hot peppers, and a pinch of salt. Cook, stirring, for 30 seconds, then remove the garlic and chilies to a medium bowl. Reheat the wok until smoking, then add the beef. Cook without moving until browned on first side, about 1 minute. Continue to cook, stirring regularly, until just cooked through to medium-rare, about 1 minute longer. Add to bowl with garlic and chilies.
Wipe out the wok with a paper towel, add remaining tablespoon of oil, and heat until smoking. Add remaining garlic and chilies and season with a pinch of salt. Cook, stirring, until fragrant, about 30 seconds. Add leeks and onions, season with salt, and cook, stirring and tossing constantly until vegetables are tender-crisp, about 2 minutes. Return beef to wok and stir to combine. Add reserved sauce and continue cooking, stirring and tossing constantly, until sauce coats beef and vegetables. Transfer to a serving platter immediately and serve with white rice.
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The Perfect Beer Batter (for Onion Rings)
The Perfect Beer Batter (for Onion Rings)
2 eggs, separated
3/4 cup beer
1 tablespoon vegetable oil
1 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper (optional)
Beat the egg yolks (reserve egg whites for later), beer, oil, flour, salt and peppers until you reach a smooth consistency. Let the batter stand for about 4 to 5 hours.
Before you begin to batter and deep-fry your meat or vegetables, beat the reserved egg whites until stiff, then fold the egg whites gently into the rest of the batter mixture.
Next, pour some flour into a shallow dish; dredge the meat or vegetables in the flour, then in the batter and place gently into the deep fryer or skillet with hot oil. Cook until batter is lightly browned and meat is cooked through.
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Best Ever Potato Salad
Best Ever Potato Salad
Boil the potatoes until they are fork tender. (If you’re not sure how to boil the potatoes, this is a good resource.) Drain the potatoes and set aside.
Meanwhile, cook the bacon in a skillet over medium-low heat until crisp. Remove bacon with a slotted spoon and place on a paper towel-lined plate to drain. Pour off all but 2 tablespoons of the bacon drippings in the skillet and remove the pan from heat.
Add the mayonnaise, mustard, sugar and salt to the reserved bacon drippings in the skillet and whisk to combine.
In a large bowl, combine the potatoes, eggs, celery, onion and green pepper. Pour the dressing over the ingredients and gently stir to evenly coat. Stir in the bacon.
Cover and refrigerate for at least 3 hours before serving. Leftovers can be stored, covered, in the refrigerator for up to 4 days
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