Beef Stir-Fry

Asian cuisine has always intimidated me.  There's a certain ethereal element to the flavors that a cook like myself- raised in the South with an affinity for putting cheese on everything- simply could not execute.  Until now.

Have you ever dined on Asian food and thought to yourself "Well, that was only so-so".  I haven't.  It's either not good at all, or really flipping great.  To my palate, it's the only cuisine that has zero gray area. 


My only previous experience with cooking up grub inspired by the Far East was simple preparations of  teriyaki meat (chicken, beef, shrimp, or salmon) and steamed rice.  Throughout the years, I acquired a small collection of Asian ingredients for use in other dishes, such as sesame oil for use in Hawaiian poke.  In an effort to retain my reputation as a decent home chef, I shied away from cuisines that I feared I would fail at successfully preparing.  After studying French, Spanish, Italian, and Mexican gastronomy, there were only two cuisines that I enjoyed eating that still alluded me: Asian and Indian.  After flirting with some Indian dishes- and managing to produce fully edible results- I took a gander at Asian again, but refused to commit.  It was my husband who suggested, while accompanying me on an ingredient shopping spree at the supermarket, that we try stir-fry.  Back stiffening, eyes narrowing, I huffed that I simply don't do Asian.  We were next to the chilled display case that proffered an array of stir-fry goodies: cooked and packaged noodles, bottles of artisan Japanese and Chinese sauces, and fresh vegetables in portioned bags.  He silently beseeched me with those gorgeous big brown eyes.  I succumbed and swallowed my pride, filled the buggy with everything I thought might go in a stir-fry, and we headed home.  An hour later, the meal was fantastic- and completely bolstered my confidence as a cook.


ZAFTIG'S BEEF STIR FRY
Servings: 2-4

Vegetable oil
Sesame oil
Red chile oil
Chinese 5-spice powder
Ginger powder
Garlic powder
Chile powder
Paprika
White pepper
Sesame seeds
Soy sauce
Teriyaki sauce (a thick, preferably sweet variety)


2/3 cup Fresh peas (still in pod, either snow or sugar-snap varietal, end of pods trimmed)
1/3 cup Onion, roughly chopped
1/4 cup Red bell pepper, cut into thin strips, then strips cut in half
1-2 tablespoons Garlic, minced
1 1/2 cups Cabbage and carrots (cheap and easy to julienne yourself, or buy a commercial bag of slaw mix)
1 6-ounce package prepared Stir-fry noodles (if dried, follow directions on label to produce 1 1/2 cups of cooked noodles)


1/2-2/3 pound Beef, cut into thin strips (usually available already packaged at the supermarket, or buy a petite sirlion and cut the strips yourself)

Prepare your mise en place by chopping the vegetables, as well as positioning the spices next to the stove.  If you're using dried noodles, prepare them at this time.  


Heat the wok over high heat.  Add approximately one tablespoon of vegetable oil, swirling the hot pan to coat all sides.  Add the strips of beef.  Season lightly with white pepper and very lightly with the Chinese 5-spice powder.  When the beef has begun to lose its red color, add approximately one teaspoon of sesame seeds and one generous squirt of soy sauce.  As the soy sauce steams the meat, ready a bowl.  When the beef is cooked about half-way, add 1-2 tablespoons of teriyaki sauce to the meat, stir vigorously, and immediately transfer the meat and residual liquid to the bowl.


Return the wok back to the stove set to high heat; anything left behind in the wok from the meat will provide additional seasoning.  Add 1 teaspoon vegetable oil, 2 drops of sesame oil, and 1 drop of red chile oil, swirling the pan to coat.  At this point, all ingredients added should be consistently stirred to reduce the chance of burning.  Add red bell pepper and onion, stirring until softened, about 90 seconds.  Lightly season with ginger powder and paprika, and very lightly season with chile powder.  Add two squirts of soy sauce and allow sauce to reduce by half.  Add peas, stirring until peas take on a deeper color, about 30 seconds.  Add cabbage and carrots, season lightly with onion powder and garlic powder, cooking until cabbage is slightly wilted.  Make a well in the bottom of the pan and add minced garlic, stirring vigorously for 30 seconds.  Add stir-fry noodles and thoroughly mix with other ingredients.  Reduce heat to medium-low and add teriyaki sauce, stirring to combine.  Add the strips of beef and 1-2 tablespoons of the liquid from the bowl containing the beef.  Stir until liquid has been completely absorbed or thickened to taste.  Serve in warmed bowl with homemade fried dumplings (egg rolls, pot stickers, crab rangoons, etc).