We were spoiled living in Asia, where we were able to get great Asian food anytime we wanted it. Coming back to Texas left us a bit disappointed, as it is really not the same. When we first arrived in Houston, I was lucky enough to go with a friend to a special tour of the Asian markets in Bellaire. Not only were we treated to some fabulous food, we were introduced to a true Chinese chef who gave us recipes and information on how to do authentic foods. In the past, we had been to cooking classes that Cajunized or Texanized the recipes but we found that Dorothy Haung was the real thing. I have recently wanted to expand my knowledge of true Chinese food and have found that she is operating a cooking school in hill country. Looks like a visit to hill country and wine country at the same time might be in our future!
I can remember the first time celebrating Lunar New Year, when we were living in Jakarta. While working at the International School, we were introduced to new culturals and their celebrations. As as sheltered Southern girl, it was all pretty eye opening. The food and the cultures were all amazing. Another experience with Lunar New Year was when I got stranded in Los Angeles. My flight was cancelled because everyone was traveling to Hong Kong or Singapore and I could not make it back to Jakarta! Jolene Roslauf saved me that day which also coincided with Valentine’s Day that year. I always try to celebrate the Lunar New Year in one way or the other, but generally with some nice appetizers or a good meal.
This year, we did filled buns on one of the days and then decided to do a nice stir fry on another. This is hearty, spicy, and your heat loving friends will enjoy it. Serves 4 with Jasmine rice.
Note: I slice my beef very thinly on a meat slicer. You can ask your butcher to thinly slice your beef for you or slightly freeze you meat and use a mandoline to get a more shaved effect.
Ingredients:
1 1/2 lbs of small end piece of tenderloin or a sirloin sliced wafer thinly (I use a meat slicer but you can use a mandoline or have your butcher slice it for you. If you are very careful, you can do it with a very sharp knife.)
1/2 pound French Green Beans(fresh not frozen) or fresh Asian Long Beans cut up.
3 tablespoons chopped ginger
4 to 5 large cloves garlic
1 teaspoon crushed red pepper
6 Tablespoons Sesame Oil (I use Sesame Chile oil as we like the heat.) 3 tablespoons to stir fry the beaf and 3 tablespoons to stir fry the green beans
Ingredients for Marinade:
4 teaspoons corn starch
4 teaspoons beef stock
2 teaspoons dry sherry
4 tablespoons water (I use a little beef base in the water for flavor.)
2 teaspoons sesame oil
2 tablespoons soy sauce.
For Marinade, mix all of marinade ingredients together and place cut meat into the liquid. Ensure that the meat is covered in liquid. Tightly cover the meat marinade mixture and place in refrigerator until ready to begin cooking.
Sauce Ingredients:
2 teaspooons cornstarch
4 tablespoons beef stock
4 to 5 teaspoons soy sauce
4 tablespoons oyster sauce
For Sauce, mix all ingredients and set aside until ready to use.
How to:
Prepare marinade and marinate meat for at least 1 hour, removing from the fridge at least 15 minutes before stir frying.
Prepare sauce and set aside.
Chop in a food processor or grate 3 to 3 tablespoons of ginger. Finely chop the cloves of garlic. Add the ginger and garlic together, along with the teaspoon of crushed red pepper. Set aside.
Heat wok over high heat until the wok is almost smoking. This may take up to ten minutes. I use a cast iron wok. Other types of woks may take less time. High heat is very important to achieve success with stir frys. (I often use a Cajun cooker and my wok to get a high heat. This is done outside.)
Add three tablespoons of the sesame oil to the hot wok. Place the meat and the marinade into the wok, turning the meat over quickly and allowing the meat to begin to cook. Once most of the meat has lost the raw color (about 1 1/2 to 2 minutes depending upon your heat), add the ginger, garlic, and crushed red pepper. Allow to stir fry for another 1 1/2 minutes. Remove the meat from the wok. (Please note that the higher the heat, the faster the stir fry will cook. Most home stoves do not have the type of heat that Asian restaurants have in their kitchen.)
Add three tablespoons of the sesame oil to the wok. Place the green beans in the wok, stir frying for 2 to 3 minutes until the green beans take on a bright green color and have slightly softened. At this point, return the meat mixture to the wok and stir to combine. Add the sauce mixture and allow to cook for another 1 1/2 to 2 1/2 minutes. The green beans should be slightly crisp and the sauce should have a medium thickness.
Serve immediately over hot cooked rice!
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