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Stir-Fried Beef and Green Chiles Print Email


(Qingjia Chao Niuliu)

10 oz. beef top sirloin, frozen for 20 minutes, then cut across the grain into strips 1 1/2" long x 1/8" thick
3 TBS soy sauce
1 TBS rice cooking wine
1 TBS cornstarch
1 TBS freshly ground black pepper
4 fresh Anaheim or New Mexico chiles, stemmed, seeded, and cut diagonally into 1/4"-thick slices
2 TBS peanut oil
one 2" piece ginger, peeled and minced
4 cloves garlic, thinly sliced lengthwise
2 small leeks, white and light green parts only, halved lengthwise and julienned
Kosher salt, to taste
Cooked rice, for serving

Combine beef slices, 2 TBS soy sauce, cooking wine, cornstarch, and black pepper in a medium bowl and toss to combine; set aside. Bring a 2-qt. pot of water to a boil. Add chiles and boil for 1 minute; drain and set aside.

Heat a 14" wok or skillet over high heat until wok begins to smoke. Add oil around edge of wok, and then add ginger; cook, stirring constantly, until fragrant, about 30 seconds. Add beef in a single layer and cook, without stirring, until browned, about 1 minute. Add remaining soy sauce and the garlic and leeks and cook, stirring and tossing constantly, until leeks soften, about 2 minutes. Add chiles and cook, stirring often, until crisp-tender, about 1 minute. Season with salt and transfer to a serving bowl; serve with rice.

SERVES 2 – 4, Saveur Issue #129
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