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:ClickHERE to jump to additional Info about this recipe.
The presence of these red Thai peppers guarantee a spicy dish. They reange in heat between 50,000-100,000 units on the Scoville scale. As an example a jalapeno is around 8,000 units.
This recipe used: 1/2" cubes of flank steak, scallions, vegetable oil, cornstarch, black soy sauce, soy sauce, hoisin sauce, sesame oil, chili sambal sauce, thinly sliced garlc & those hot Thai peppers.
The black soy sauce, soy sauce & cornstarch are mixed togehter in a small bowl to make a tasty marinade.
The marinade is then mixed with the beef in a medium bowl & will set aside for 20 minutes before using.
The ingredients are gathered on a half sheet plan ready to go out to the grill.
The Big Green Egg has been preheated and is stabilized at 600 degrees. The wok has been preheated & it is time to begin.
The cubes of beef are being stir-fried until they are almost fully cooked. The beef gets removed & held in bowl until the the end.
The beef & scallions are next
The sliced garlic & Thai peppers are stir-fried next.
The sauce which was mixed form the hoisin sauce, sesame oil & chili sambal and has been added & the stir-fry is done.
The stir-fry has been plated and garnished with the green portions of the scallions
The stir-fry was served with some brown rice, which was very useful in absorbing & moderating some of the spiciness of the main dish.
This stir-fry was very spicy, but had lots of subtle flavors once the inital wave of spiciness dissapated.
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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.
The Breath of a Wok: Martin Yan's Ghengis Kahn Beef - Page 91