aefenglommung (aefenglommung) wrote,
aefenglommung
aefenglommung

Living dangerously

So, today I cooked pumpkin (with more to do) for my Pumpkin-Pepper Soup, to be served at January's Winter Rendezvous. And for supper, I experimented with doing Mongolian Beef for the heat freaks. Here are my notes on the latter experiment.


Pillage the Village Stir Fry
First Attempt

1 lb. stir fry beef
1 lg. carrot, sliced thin
1 head of broccoli, sliced
1 lg. onion, sliced
2 bell peppers (1 green, 1 orange), sliced
3 jalapenos, sliced

Seasoned beef with salt, Chinese Five Spice, and ginger.
Placed beef and veggies in a bowl.
Added:
1/4 cup rice wine vinegar;
1/4 cup soy sauce;
1/4 cup chili oil;
1/4 cup garlic chili sauce.

Brought cast iron wok to screamin’ hot, added sesame oil and dumped in the fixin’s. When beef was more or less browned, put the lid on and steamed the veggies. Served over rice.

Made about six huge portions; the tasting portions we serve at the Rendezvous would make this serve about 10-12.

Critique:
VERY tasty. Pleasantly hot. The heat was pre-eminently in the sauce, though; need to make sure that the campers get sauced when this is served up.

Beef was a bit dry. Need to make sure I start with really good beef (talk to Rice’s). I think I should season and sauce the beef and cook it first, then add the veggies. That would mean using the squarehead pans, rather than the flat-top.

Make sure all the sauce is drizzled over the pans we serve this up in! And tell servers to “dip from the bottom.”

Ingredients: Carrot, onion, and broccoli -- good amounts. Could have used another bell pepper.

Jalapenos added some good heat; might use serranos instead to get more punch. Dare I use habaneros? Add more chili oil? Definitely need to add more garlic chili sauce, so that the little red flecks show. Hot enough for us, but not quite to the standard of the heat freaks at camp.
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