eglamkowski's Journal: recipe of the day

Beef: It's what's for dinner! Today's recipe is Beef Mai Kai. In Hawaiian, "mai kai" means the "very best". Probably you won't be able to find or afford the finest filet mignon, but this recipe is just fine with flank steak.

1.5 pounds of filet mignon (or flank steak) cut into slices 1/8 inch thick
4 tablespoons oil
2 garlic cloves, minced
1/4 pound fresh mushrooms, sliced lengthwise
2 green peppers, cut into square pieces
3 cups chicken broth
2 tablespoons soy sauce
1 teaspoon sugar
fresh ground pepper to taste
1/4 teaspoon thick soy sauce (or brown gravy sauce, bead molasses type)
1 tablespoon sherry wine
2 tomatoes, peeled, cut into wedges (or a bunch of tiny whole cherry tomatoes)
2 tablespoons cornstarch mixed with 4 tablespoons water
2 scallions, minced
1 can (5 oz.) water chestnuts, drained, rinsed and sliced

In a wok, saute the garlic in hot oil until golden. Then add as much beef as you can without crowding and saute just until it loses its redness. Remove cooked beef to a platter and continue with remaining beef until all the steak is cooked.

If necessary, add more oil, then saute the mushrooms for 3 minutes.

Add green peppers and saute only until wilted.

Add chicken broth, soy sauce, sugar, pepper and thick soy sauce. Stir well and heat until boiling. Turn down heat and simmer.

Add sherry and tomatoes and stir.

Return steak to wok and combine until heated through.

When piping hot, mix cornstarch and water and add gradually to wok. Stir until thickened and glazed.

Turn off flame. Add scallions and water chestnuts.

Cover tightly and let sit for 2 minutes.

Serve over fried rice or noodles ono loa, and garnish with fresh parsley, and sides of kumquats and drained, spiced apple rings.

Random Tip
When stir-frying, be sure to heat up the wok BEFORE you add the oil. The oil will heat up quickly and more evenly this way, producing better results and will be easier to clean.