La Diva is so pleased! I've used up most of my fresh veggies and fish in the freezer this week and have stuck to my challenge of using what is on hand. But not today. La Diva had to pick up some beef for stir fry and shitake mushrooms for.....
Chinese Pepper Steak but with a La Diva twist! I'll be using my green pepper, green onions and the surprise ingredient komatsuna (Japanese green) from my weekly CSA vegetable share. La Diva loves a lot of veggies with her meat, lightens it all up. The komatsuna will freshen up the dish and add a bit of a light mustard flavor, though not overpowering.
Cut beef into strips and season liberally with salt, pepper, a dash of sesame oil, a tablespoon of canola oil and a teaspoon or two of Chinese five spice powder, set aside. DON'T BE TEMPTED to add soy sauce instead of salt. When you stir fry beef, you want it to sear and caramelize, not steam! So, avoid making a "wet" marinade, you can add the soy sauce at the table.
Cut pepper into strips, green onion into one inch pieces, one white onion, sliced, and coarsely chopped washed greens. In a smoking hot wok, add canola oil and then half of the meat. Stir fry until browned on all sides, move to side of wok and add the rest of the meat. Why do this, you ask? More meat means less heat! And to stir fry, you need the wok as hot as possible, so always cook the protein in small batches.
Now, add green pepper and white onions and stir fry for a about two or three minutes. Then add the shitake mushrooms and stir fry for another minute. Season to taste with a bit of salt and more Chinese five spice powder, if needed. Finally, add the green onions and komatsuna greens. Stir until just wilted, maybe 30 seconds. Serve immediately over brown rice and enjoy!
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