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Stir-fried spicy beef with summer tomatoes and purple basil

Bryan Volpenhein
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Ingredients

Beef
      Marinade
      • 1 tablespoon tablespon soy
      • 1 tablespoon cornstarch
      • 1 tablespoon brown sugar
      • 1 tablespoon chili oil
      Aromatics
      • 1 tablespoon tablespon soy
      • 1 tablespoon cornstarch
      • 1 tablespoon brown sugar
      • 1 tablespoon chili oil
      • 1 tablespoon fine mince ginger
      • 1 tablespoon garlic
      • 1 tablespoon mince red chili
      • 3 tablespoon scallion rings
      Sauce
      • 1 tablespoon tablespon soy
      • 1 tablespoon cornstarch
      • 1 tablespoon brown sugar
      • 1 tablespoon chili oil
      • 1 tablespoon fine mince ginger
      • 1 tablespoon garlic
      • 1 tablespoon mince red chili
      • 3 tablespoon scallion rings
      • 1 1/2 cup reduced chix stock
      • 2 tablespoon balsamic
      • 1 tablespoon chinese rice wine
      • 1 tablespoon sugar
      • 1/2 cup fresh peas (any type - snow, shell, snap)
      • 1 cup corn oil for velveting
      • 2 tablespoon cornstarch for velveting
      • 1 tablespoon yellow onion, cut into wedges and separated
      • 1 tablespoon red or yellow bell, cut into julienne
      • 5 tablespoon tomatoes(wedged) or 2 cups cherry tomatoes (halved)
      Garnish
      • 1 tablespoon tablespon soy
      • 1 tablespoon cornstarch
      • 1 tablespoon brown sugar
      • 1 tablespoon chili oil
      • 1 tablespoon fine mince ginger
      • 1 tablespoon garlic
      • 1 tablespoon mince red chili
      • 3 tablespoon scallion rings
      • 1 1/2 cup reduced chix stock
      • 2 tablespoon balsamic
      • 1 tablespoon chinese rice wine
      • 1 tablespoon sugar
      • 1/2 cup fresh peas (any type - snow, shell, snap)
      • 1 cup corn oil for velveting
      • 2 tablespoon cornstarch for velveting
      • 1 tablespoon yellow onion, cut into wedges and separated
      • 1 tablespoon red or yellow bell, cut into julienne
      • 5 tablespoon tomatoes(wedged) or 2 cups cherry tomatoes (halved)
      • 1 cup loose packed asian basil
      • 1/2 cup bias cut scallions white and green

      Preparation

      Baking Directions:

      Make marinade, and toss in beef, allow to sit for 3 to 4 hours.

      Combine and mix aromatics, set aside.

      Combine sauce components.

      Blanch peas and chill, set aside with prepped vegetables.

      Velvet the beef.

      Drain all but 2 teaspoons of the velvet oil from the pan.

      Heat the pan and oil to high heat.

      Add aromatics and stir 20 seconds.

      Add onion, toss for 2 minutes.

      Add pepper, toss for 2 minutes.

      Add tomatoes and toss to mix.

      Stir the sauce and add to the pan; stir till glossy.

      Add the beef, peas and half the basil.

      Serving Directions:

      Serve immediately garnished with the basil and scallions.

      Recipe Tags

      AsianEasy
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