Fiery Steak Stir Fry

 

This is another of my diabolical recipes that allows me to slip some steak past my fish and chicken loving wife. And it worked! We had this last Tuesday and Becky declared this was most definitely blogworthy.

I had a New York strip on hand, so that is what I used for this recipe. The marbling added a lot to the taste. A bit extravagant for a stir fry, but I would do it again in a heartbeat. Any cut of steak will do, but I would stay away from any lesser cuts of beef unless you are hankering for a good chew.

I gave the sliced steak a good dusting of cornstarch, which serves two important purposes. It makes the steak strips extra crispy and helps to thicken up the sauce at the end. And you can use any kind of chili sauce you prefer. I'm a big fan of the Vietnam-inspired Huy Fong line of products from Irvindale, CA. They all have the big rooster on the front.

My favorite, which has a moderate burn to it, is their Chili Garlic Sauce (above). A step up the heat chart delivers their Sambal Oelek. And if you have an affinity for the really hot stuff (like my wife and my former AT&T client Terrie Harris do), choose their Sriracha Sauce. However, if I'm cooking for a crowd with different heat tolerances, I  use the Chili Garlic Sauce in the stir fry and then pass Sriracha for those wanting to light their hair on fire.

This dish can be served over rice or noodles. Rice can help mitigate the heat. But in the Gruggen household we like it fiery, so this was served over Momofoku Spicy Soy Noodles. 

INGREDIENTS

For the Stir Fry Sauce

2 tablespoons Chili Garlic Sauce

1/2 tablespoon paprika

1/2 tablespoon cayenne pepper

4 tablespoons toasted sesame oil

2 tablespoons soy sauce

2 tablespoons rice wine vinegar

1 tablespoon honey or brown sugar

1 teaspoon fresh mined garlic

1 teaspoon fresh minced ginger

2 tablespoons chicken broth

1 tablespoon red pepper flakes

For the Stir Fry

1-1/4 pound New York Strip Steak, cut against the grain in 1/4-inch thick strips

2 tablespoons corn starch

2 tablespoon sesame or peanut oil, divided

1 bunch scallions, white parts cut 1-inch long on the diagonal

1 tablespoon corn starch mixed with 1 tablespoon cold water

DIRECTIONS

1. In a small bowl, combine all Stir Fry Sauce ingredients and mix well. Set aside.
2. Place steak strips in a bowl and add corn starch. Toss to coat and let rest 15 minutes.
3. Add 1 tablespoon of oil to a wok and heat on high. When oil smokes, add half of the steak strips, making sure there is no overlap. Let steak sit for 30 seconds, then stir constantly for another 30 seconds until they are dark and crisp. Set aside.
4.  Add second tablespoon of oil to a wok and heat on high. When oil smokes, add second half of the steak strips, making sure there is no overlap. Let steak sit for 30 seconds, then stir constantly for another 30 seconds until they are dark and crisp. 
5.  Return first batch of beef to wok. Reduce heat under wok to medium-high. Add scallions and stir fry until everything is heated through, about 1 minute.
6. Then add stir fry sauce to wok and stir throughly, Then add cornstarch/water mixture and stir for another minute or so until it reaches your desired consistency.
7. Serve over white rice or Momofoku noodles. 

Wine pairing: Zinfandel

 

Ravioli with Sausage and Cream Ragu

 

As a general rule of thumb, I am not a fan of one-pot meals. They almost always require some sort of compromise in the interest of easy preparation. Well, this is a one-pot meal with no compromise. A simple, weekday meal that takes just 15 minutes. And, oh boy, it's really good.

The key to making this a one-pot meal for two is using fresh ravioli. Your grocery store will have it and you'll find it in the refrigerated section...typically near Dairy or Cheese. If you only have dried or frozen on hand, the recipe still works, but it will have to be a two-pot meal as you'll have to cook the pasta separately and add it later.

You can pick your favorite filling. I would recommend a cheese, mushroom or Italian sausage stuffed ravioli. I would stay away from seafood or chicken as they would not go well with the ragu. The beauty of fresh ravioli is that cooks up right in the ragu...no extra steps required. Buon appetito!

INGREDIENTS

1 tablespoon olive oil

1/2 small yellow onion, diced

1 pound hot Italian sausage, bulk

2 cloves garlic, minced

1, 15-ounce can of tomato sauce

1 tablespoon Italian seasoning

1/2 teaspoon salt

1, 10-ounce package of fresh ravioli

1/4 cup of heavy cream

Parmesan cheese

DIRECTIONS

1. Heat olive oil in a medium skillet. When oil shimmers, add onion and Italian sausage. Keep stirring and breaking up the sausage until onions are translucent and no pink remains in sausage (about 5 minutes). Add garlic and stir for 30 seconds.
2. Add tomato sauce, Italian seasoning and salt. Keep stirring until it is heated through.
3. Add fresh ravioli to the sauce. Stir and cover, keeping skillet at medium heat.
4. After 6 minutes, remove skillet cover and stir thoroughly. Remove skillet from heat and add cream, stirring again thoroughly. Serve and pass the Parmesan cheese for topping the dish off.

Wine pairing: Chianti Classico