Recipe - Five-Pepper Stir-Fried Beef

One half cup Dark soy sauce
1 sl (12 inch thick) fresh
ginger; peeled; grated
2 tablespoon Packed dark brown sugar
One fourth cup Dry sherry
2 Cloves garlic; finely minced
1 One fourth pound Beef sirloin; 1/2inch
thick, partially frozen;
cut or sliced up very thin
2 tablespoon Unsalted butter
One fourth cup Vegetable oil
1 EACH: GREEN; RED & YELLOW
BELL peppers; in thin
strips
4 Green onions; thinly cut or sliced up
1 lg Leek; rinsed well, cut
crosswise in 1/4inch slice
1 teaspoon Caribe (crushed N. New
Mexico hot red chile)
1 pound Fresh spinach; rinsed well,
stemmed
One fourth cup Sliced pickled red cherry
peppers
2 sl Capicola; chopped fine
Hot; cooked rice

Combine soy sauce, ginger, brown sugar, sherry & garlic in shallow glass or
stainless bowl. Add beef strips & stir well; let stand 2 hours at room
temperature. To cook, melt butter in oil in a wok or very large, heavy
skillet. When fat is very hot (so that a drop of water quickly sizzles &
dances on the pan), add bell peppers, green onions & leek. Sprinkle with
caribe. Stirfry 5 minutes. Lift beef from marinade; add to pan & stir
well, then add spinach & stirfry 5 minutes longer. Stir in cherry peppers
& capicola & cook until heated through. Serve over rice. Makes 45
servings.

NOTE: Capicola is an Italian sausage similar to salami, though not as
spicy.

From the Hotter Than Hell!, by Jane Butel, ISBN 0895866463
(0895865424 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.