This week we made two recipes from Stir-Frying to the Sky’s Edge by Grace Young. First there was Summer Pepper Corn, which is a mixture of corn and red peppers. Second was Stir-Fried Ginger Beef, which was a mixture of flank steak and scallions. Both were delicious.
The corn dish was straightforward. I made it in the wok first. And I used the jalepeno pepper specified – a first for me and my delicate taste buds.
Next up was the ginger beef, but first I wiped out the wok. The recipe gives specific directions for cutting the steak, first with the grain, and next against the grain. My confidence seems to wane when it comes to these kind of directions, so I had the supermarket butcher cut it for me. He did a great job!
The steak gets marinated for a few minutes. I was surprised that it had as much flavor as it did given it did not marinate for long. Anyway, the beef cooks in the wok with cut up pieces of scallions and pickled ginger.
The two recipes together made a great dinner that night. And I served it with jasmine rice. I will be making these dishes again, as they were easy and very good.