Ingredients

The following ingredients have 4 Servings
  • 1 Tablespoon Chinese Rice Wine or Dry Sherry
  • 1/2 Teaspoon Salt
  • 2 Teaspoons Soy Sauce
  • 1 Tablespoon Potato Starch or All-Purpose Flour
  • 1 Tablespoon Water
  • 12 Ounces Boneless Short Ribs (Sliced Very Thinly Across the Grain)
  • 1 3/4 Cup Peanut Oil
  • 2 Teaspoons Fresh Ginger (Peeled and Grated)
  • 4 Cloves Garlic (Minced)
  • 1 Jalapeno Pepper (Seeded and Finely Chopped)
  • 2 Teaspoons Dried Red Chili Flakes
  • 2 Teaspoons Ground Cumin
  • 1/4 Cup Green Onions (Thinly Sliced on the Diagonal, Green Part Only)
  • 1 Teaspoon Toasted Sesame Oil

Instruction

  • In a mixing bowl, whisk together the Chinese wine, salt, soy sauce, potato starch and 1 Tablespoon water. Add the sliced beef to the marinade and toss, using your hands, to evenly coat the beef slices. Allow to stand at room temperature for 15 minutes.
  • Heat the peanut oil in a wok until it reaches about 275 degrees. Add the sliced beef, stirring gently to keep from sticking together, and cook for 2-3 minutes. Remove to a plate, lined heavily with a paper towel, turning slices over as needed to remove any excess oil.
  • Pour out all but 3 tablespoons oil from wok. Turn heat to high until oil just begins to smoke. Add ginger,  jalapeno, chili flakes, and cumin and stir-fry stirring constantly, until fragrant, about 20-30 seconds. Return the beef back to the wok, adjusting salt and pepper, and stir well to combine and cook for 1 minute. Remove from heat. Drizzle top with sesame oil. Garnish with sliced green onion and a few red chili flakes and serve.