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Top Sirloin: Top sirloin is a lean cut of meat. It’s cut from the sirloin area and divided into several types of steaks. Top sirloin can be butchered into filets and served as a perfect steak, not to be confused with bottom sirloin which connects to the bottom sirloin roast that is often used as stew meat since it is a tougher cut. which ever cut you have thinly slicing and marinating will tenderize even the toughest cut of meat.
Tien Tsin Peppers: Tien tsin peppers are also called Chinese red peppers. They are often used in Hunan and Sichuan style cooking. The peppers themselves are bright read and incredibly light. they reach around 10,000-60,000 Scoville Heat Units. It’s a great flavorful pepper to play around with. Can be substituted with bird eye chili’s.
Whiskey: In this dish whiskey is used to soak the dried chili peppers. oftentimes you’ll add hot boiling water over dried peppers to rehydrate them for this recipe i like to steep the thinly sliced chilies in whiskey to maximize the flavor.
Toasted Sesame Oil: Sesame oil is derived from sesame seeds. Toasted sesame is stronger than untoasted so use it sparingly.
Ginger: Ginger is a combination of sweet, spicy and peppery. It adds alot of flavor to the dish in just one ingredient.
Soy Sauce: Soy sauce is made out of fermented soy beans. It adds salt and umami to the dish. Soy sauce is also used to add a rich brown color to the dish.
Linguine: Any flat noodle works great in a stir fry dish. Stir fry noodles are often rice noodles. They are bland noodle that is slightly opaque. The rice noodle softens in water then flash fried with the rest of the stir fry. For this recipe, I used linguine since it what i have on hand. Using linguine also adds some extra color so you’ll use less soy sauce in the end.
Stir fry Veggies: Vegetables for stir fry can be what you have on hand. the sky is the limit. My favorite go-to vegetables are carrots, cabbage, celery, green onions and even mushrooms. The crunchier vegetable the better.
griddle cooking: most stir fry is cooked in a wok. some kitchens may not be able to accommodate that since they need high direct heat especially if your stove is electric. the best things to use in my opinion is a large griddle whether indoor or outdoor griddles provide wide direct heat. which can accommodate veggies, meat and noodles having their on spot on the grill. cooking this dish in a pan on the stove is also an option just make sure to cook everything separately or the meat and vegetables may provide too much moisture resulting in a steamed final dish.
coloring the stir fry: stir fry gets it color from the high heat cooking but when the cooking has gone on enough there is only so much color that can be added to the dish. that where ingredients like soy and hoisin come into play. not only do they add tremendous flavor they deepen the color of the stir fry and the sugar in the hoisin produces caramelized bits that add additional flavor to the stir fry.
the prep: having your noodles cooked, veggies chopped and meat marinated is the key to a smooth stir fry. once its time to cook everything moves fast. the longest part of stir fry is the prep,
handling the chilies: tien tsin chillies are spicy red peppers. whether using fresh or dried soak them in whiskey to maximize their flavor. the alcohol in the whiskey extract the heat from the seeds and ribs and makes sure the heat is disbursed evenly through the dish. the alcohol cooks off completely leaving behind all its flavor.
the beef: top sirloin is more tender than bottom sirloin. top sirloin requires less time to marinade but its a little pricier than bottom. if you have a tough cut on hand you can still make this dish, just be sure to thinly slice the beef and give the marinade some time to break down.