The other day I went to the Stater Bros. and walked by the meat counter on my way to the vegetables. It was pretty early in the morning and I was already thinking of what I could make for dinner. I wanted to switch it up, getting tired of chicken and turkey. So while I was walking by the little red "On Sale" sign caught my eye and it was for "Flap Meat".
It looked lean and reminded me of the pre-marinated "Carne Asada" I used to buy at Trader Joe's and apparently that's what it's used for A LOT. At least that's what the butcher told me, he informed me that it's actually a really tender and great cut of meat and great for many different preparations. Like roulade, carne asada, fajitas etc. etc. So, I got some and thought all day about what I could make.
Why not use some Asian flavors like Kung Pao Style, I love that kind of spicy, the red pepper flakes, the peanuts, the little sweetness from Sesame Oil. YUM! So that was my inspiration!
Here's what you need for 2 people:
2 - 3 pieces of flap meat, cut in strips
1/2 large onion, chopped
2-3 cloves of garlic, minced
2 tsp vegetable oil and 1 tsp sesame oil, for frying
1 bunch of spring onion (scallions), cut in rings
red pepper flakes
salt & pepper
2 tsp peanut butter
1 tbsp soy sauce (low sodium works also)
Put a big wok or a big frying pan and heat the oil (mix the two above), once the oil is hot, throw in the onion and sautee until the onion is translucent, then add the garlic. Make sure you don't burn the garlic cause it's going to get bitter and ruin everything. Once the garlic is sauteed just a little, add the flap meat (if you have a large pan you can add all at once, otherwise I recommend you do it in portions).
In a wok, work with portions and move the cooked pieces up the sides of the wook to keep warm, then add more meat. Add the pepper flakes, season with salt and pepper, then add the peanut butter and the soy sauce. Stir the meat in the pan so that the peanut butter and soy sauce gets on everything.
Just before serving add the scallion and crushed peanuts. Serve over rice and maybe add some steamed edamame on the side.
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Thursday, August 18, 2011
Kung Pao inspired Beef Stir-Fry
Labels: Asian, beef, Flap Meat, garlic, kung pao, oil, onion, peanut butter, peanuts, sesame, stir fry, stir-fry, vegetable oil, wok
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