Then searing the strips of flank steak ...
This recipe was quite fun to make! This is my first time experiencing a dry-frying technique of the meat, which is typical Sichuan, according to Grace. I favor dishes where the vegetables are somewhat al dente. They are crisp to the bite and flavors remain. This dish makes an attractive photograph due to the vivid colors and contrasting textures of the crisp vegetables and tender meat. I loved the peppery and fiery taste from the red chilies and the touch of sweetness from the carrots especially. I loved it!
I loved this recipe. Perfect blend of flavors: fiery and sweetness. What would I do different? The recipe calls for lean flank steak, cutting in 2 inch strips and against the grain. Perfect size. I thought the meat could have been more tender. This could mean cutting some time off the 3 or so minutes, tossing the meat more often (less heat) , or possibly turning down the heat a bit. I think I was so caught up in reading, following directions to a T, managing the timer and trying to get some shots for the blog...that I should use my intuition. Or what comes natural to me.
I served this with a bowl of jasmine rice and glass of wine. Cheers!