The trick is to smoke the meat and not make the meat smoke

MARTIN YAN'S GHENGIS KAHN STIR FRY

  Date: DNovember 27, 2012
  Viewing: Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show.
  Learn More: Click HERE to jump to additional Info about this recipe.

NOTE:
USE LANDSCAPE MODE ON YOUR MOBILE DEVICE TO BEST VIEW THIS PAGE.

Info
For my second stir-fry I made this spicy beef stir fry. Between the red Thai pepper & the chili sauce I knew it was going to have some kick to it. Most Thai food I've had is a blend of hot & sweet , so I wasn't sure just how much spiciness to expect. This was a relatively quick stir-fry between my cooking it at 600 degrees (vs. 550 for my first stir-fry) and basically 3 steps. Stir-fry the meat & remove, stir-fry the veggies, & add the meat back in, sauce and finish. The cook was over & done with in less than 5 minutes. Although it was a simple cook there were some complex and subtle flavors happening. The initial impression was spiciness, which gave way to many other flavors. This stir-fry is not for the faint of heart. You can tame it somewhat by pulling the Thai peppers aside. This is a great quick cook: Fairly fast & simple prep & fast cook.
Recipe Source:
Alt image
Cooks Illustrateds All-Time Best Bread Recipes
The Breath of a Wok:
Martin Yan's Ghengis Kahn Beef - Page 91
Grill:
Alt image
Big Green Egg

Direct Grilled:

Using the Big Green Egg Kamado Cooker.
Gear:
  • CGS Wok Spider
  • 16" Hand Hammered Wok
  • Wok Chuan (Spatula)
  • Wicked Good Weekend Warrior Lump Charcoal