Thai Pepper - Black Harvest (08/05/2017) ** Term 01/21

As much as I want the thai peppers of my memories (about an inch long, kind of bumpy), these are not those.  Seems like another ornamental variety.  Very healthy, but since these buggers are so hot, I haven't really used any.

Thai peppers are great in Asian food. I'm still looking for the perfect hot pepper for my Hunan Beef recipe.

Sure, no problem.

Hunan Beef

Marinade

1/2 cup Zinfandel
1⁄4 cup Sesame oil
2 cloves Garlic
1⁄4 cup Chopped Basil Leaves
1 Tablespoon Corn Starch
1 teaspoon Salt
1/2 teaspoon Dried Rosemary
1/2 teaspoon Cayenne Pepper

Ingredients

1 Lb. Beef Tenderloin
2 Hungarian (Banana) Peppers
3 fresh Red Cayenne Peppers
1 Green Bell Pepper
1 Cup Celery
1 Cup Baby Corn
1/2 Cup Pickled Pepperoncini Peppers
2 Garlic Cloves, Chopped
1/4 cup Extra Virgin Olive Oil
1 Tablespoon Dark Soy Sauce
1 Tablespoon Fresh Ginger, Chopped
1/4 Teaspoon Salt

Instructions

Put beef into freezer for 1/2 hour. Remove and slice very thin. Put beef into a bowl and add marinade ingredients. Cover with saran wrap and refrigerate overnight.

Prepare the produce. Cut the peppers, celery, garlic and ginger.

Put beef into hot wok and fry for 45 seconds. Remove beef leaving oil. Set the beef aside.

Add produce and remaining ingredients (except the soy sauce) to the wok. Stir fry the produce until the fragrance is driving you crazy. Return the beef and soy sauce to the wok. Combine and stir for one minute. Serve over rice.