I love to cook and the spicier the better.  This stuff is inferno hot and insanely tasty.  I suppose you could use less of the hot stuff, but I can't imagine why you would.

Anyhow, here it is:

1 each Yellow, Red, Green Bell Pepper
1 large Onion (I prefer the pungent white ones)
1 Habanero Pepper (with seeds)
1.5 cups Chillies de Arbols (the dried red jalapenos)
1 large Sirloin Steak, sliced very thin*
2 tbsp Garlic
Soy Sauce
Fish Sauce
Ginger
Mongolian Fire Oil
Steamed Rice

Prep work takes some effort.  You need to chop everything and have it ready to throw in the hot oil at the right time.  Chop everything into bitey bits (and make the beef as thin as you have patience for; when I'm doing it right, paper thin beef slices are best, but damn, I don't have that much patience).  Heat the oil until it smokes a bit.

And here's the really tricky bit.  You have to cook the garlic, habanero, arbols and about 1/4 of the onion first.  But if you do it wrong, you'll get maced square in the mug.  Seriously, you can trust me and that crumby one-night-stand I needed to get rid of on this one.  Toss the onions, etc. into the hot oil and STAND BACK.  After a few minutes you can step in and stir and saute.  And then you can throw the beef strips into the oil.  In just a minute or two hurl the chopped bell peppers into the pan and stir fry everything for a short bit.

Splash a bit of soy sauce, fish sauce, and ginger into the stuff and give it a few minutes to percolate.  I recommend using 2:1 soy to fish sauce, but it's a matter of taste.

Honk it down with as much rice as you can stand.

* Chicken, pork, or shrimp work as well.  I wouldn't recommend slicing the shrimp.

Posted by: roggowj at 03:31 PM | No Comments | Add Comment
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