Thanks to some good friends (Nancy and Ron), I was recently the very lucky recipient of a jar of – how can I put it – a distillation of hot pepper mash that was created after they made another, milder formulation. Nancy said ‘throw it out’! Ron said ‘let’s bottle it up and give it to Dan’! I accepted and was now in the possession of culinary dynamite! So, this beef stir fry was going to be a real test of the old taste buds, as it were. Not something for the timid chef to try.
70 grams of steak cut into chunks
70 grams of bell pepper, sliced thin
70 grams of onion, roughly chopped
40 grams of mushroom pieces
40 grams of slice cherry tomatoes
1 tsp hot pepper mash
1 tsp olive oil
¼ tsp dried oregano
2 tsp Worcestershire sauce
A sprig of fresh Rosemary
Heat the olive oil over medium heat, then dump everything else into a medium frying pan! Wham-Bam thank you ma’am! Cook for a few minutes, stirring frequently and serve. Serves one!
At a time where steak is getting rather expensive, this stir fry mix is still very affordable. Also, feet free to experiment. For this particular do, I elected to toss in some pineapple chunks! I also prepared a bed of pasta, as I like the mix!
So, how was it?
Well, as there were Habanero’s were in there somewhere, this was a fairly hot dish, for sure. However, the overall heat of the frying pan definitely did a good jog on reducing the overall hotness and thus brought forth the essence of capsaicin down to a much more modified and enjoyable form. My nose also ran for about ten minutes afterwards. That said, this was a recipe I intend to repeat often!