Firecracker Beef
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Total Time: 30
Yield: about 10 servings
Some version of this dish may be found on many Asian menus, but Joanne Chang wasn't inspired by the ones she'd tasted. Instead, she thought she'd create something "bright and spicy" to go with the New Year fireworks displays. For thinner pieces, place the beef in the freezer for 30 minutes before slicing.
Ingredients:
1 pound flank steak, cut into 3-by-1/4-inch julienne strips1 tablespoon cornstarch
3 tablespoons low-sodium soy sauce
2 tablespoons sugar
1 tablespoon rice wine
4 tablespoons peanut oil, divided
1 small onion, thinly sliced
3 tablespoons finely chopped fresh ginger (3-inch piece)
4 poblano chili peppers (about 4 inches long), cut into 1/4-inch pieces, or 2 jalapeno peppers, minced (increase or decrease the peppers, depending on your desire for hotness)
1/4 pound fresh snow peas, trimmed of fibrous side "string"
1 cup broccoli florets
1 carrot, peeled and cut into 2-by-1/4-inch julienne strips
1 large red bell pepper, seeded and cut into 1/4-inch-wide julienne strips
4 tablespoons chopped fresh cilantro, divided
Steamed white rice
Instructions:
In a medium bowl, combine steak, cornstarch, soy sauce, sugar, and rice wine. Cover and refrigerate (up to 1 hour). In a large wok or saut
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