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Asian Fire Meat
Reviews:
January 03, 2008

A couple of options regarding the marinade: If done in a wok, cook the meat and veg first. Put on a plate, then add the marinade to the wok and reduce. Pour on top of the meat/veg. If done in a skillet, make sure it is 12" which covers a very large cooking area. Flared skillet is even better. Make sure liquid evaporates as quickly as possible. You want browned meat. In either method, make sure your pan is screaming hot. You can always add soy sauce, but you can't take it away. So marinade your meat using 1/2 soy sauce and 1/2 stock or water. Don't marinade the sesame seeds. As you're heating up your pan, put the sesame seeds in and swirl a couple of times in the dry pan. Reserve and add on top of the cooked mixture. That way, the sesame seeds get toasted, then relax to let the oils re-distribute. Who wants a wet sesame seed? I don't know if it's Chinese, but I added scallions (green onions) at the end. Fabulous. IN the end I separated the meat from the sauce, and cooked soba noodles in the sauce with some water added. This is a great starter recipe. Expand your horizons with it. I made spring rolls with some, and red lettuce leaves with others. Either way it was delicious.

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