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September 8, 2001


Howdy Everybody! It's Patsy's 69 th Birthday so let's get ready to Wok and Roll! Steak, Rattle and Roll! Steak, Rattle and Roll! Here's a dish that's as hot 'n spicy as The Cline! This recipe is perfect for celebrating Patsy's life because not only does it represent the Chinese food that Patsy adored, its ingredients include " ginger ", and " red " peppers! I know you'll enjoy this meal, and as Patsy sings, "Now, get out in that kitchen and rattle those pots 'n pans!"Listen for yourself!
Happy 69th Birthday Patsy honey!


Szechuan Stir-Fry


  • 1 pound of flank steak
  • 2 teaspoons sesame oil
  • 1 tablespoon minced fresh " ginger "
  • 2 cloves fresh garlic, minced
  • 1/4 teaspoon crushed " red " pepper
  • 1 " red " pepper(bell), cut into 1-inch thin strips
  • 1 can whole baby corn, drained
  • 1 1/2 cups of Chinese Snow Peas

    Marinade:

  • 2 tablespoons soy sauce
  • 2 teaspoons sesame oil( dark)
  • 1-1/2 teaspoons sugar
  • 1 teaspoon cornstarch

    Cut beef steak into strips about 3 inches long and 1/2 inch thick. Combine marinade ingredients in large bowl. Add beef; toss to coat.

    Heat 2 teaspoons sesame oil in large Teflon skillet/Wok over medium-high heat until hot. Add the ginger, garlic and crushed red pepper and stir-fry 30 seconds. Add the red pepper( bell) and corn; stir-fry for about 1-1/2 minutes. Add the Snow Peas ; stir-fry another 30 seconds. Remove from skillet/Wok.

    Heat the skillet/Wok again over medium-high heat until hot. Add 1/2 of total amount of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer showing red/pink. Remove from skillet/Wok. Repeat with the remaining beef. Return all of the beef and vegetable ingredients to skillet/Wok and heat through. Serve over rice or alone. It's quick and delicious!

    While here, why not take a stroll down memory lane and review the Song/Recipe of the Week choices of the past. Enjoy!


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