The Red Hot Chili Paper

Send us some "foodback"

Peppercorn Beef
Crown Roast (Lamb)
Meatball Soup
Veal Stew
Osso Bucco
Veal Limone
Saddle Roast (Veal)
Veal Marinara
Veal Brisket
Veal Riblets
Veal Cordon Suisse
Veal Meatloaf
Grilled Veal Chops
Veal & White Wine
Chinese Veal Riblets
Veal Provencale
Basil Veal & Pasta
East-West Veal
Beef Wellington
Kufteh Kebab
Steak & Mushrooms
Beef Stew & Beer
Spicy Brisket
Irish Stew
Beef Carbonade
Kebabs Au Poivre
Beef Stew
Asparagus Beef
Beef Bourguignonne
Daube of Beef
Grilled Steaks
Broiled Filet Mignon
Peppered Tenderloin
Steak Tartare
Beef & Chili Sauce
Cracked Pepper Patties
Pepper Steak
Flank Steak
Panang Burgers
Orange/Rosemary Beef
Caribbean Steak
Texas Rub
Fruity Pot Roast
Autumn Stew
Filet Mignon Roast
Beef & Pepper Stew
Beef Stew II
Szechwan Beef
Five Spice Fried Rice
Stuffed Leg of Lamb
Rack of Lamb
Lamb Stew
Oranged Lamb
Lamb Jalapeno
Wine Basted Lamb
Honey Glazed Lamb
Spicy Lamb Stir Fry
Mandarin Lamb
Mixed Sausage Grill
BBQ'd Ribs
Baby Back Ribs
Pork Sate
Dijon Pork Satay
Honey Garlic Pork
BBQ'd Pork Steaks
Holiday Pork Roast
Pineapple Ham
Crown Roast (Pork)
Pork Roast
Ginger-Orange Ribs
Mandarin Pork
Chili Pork
Beef With Chili Sauce


      1 tablespoon Soya Sauce
      2 teaspoons Rice Wine (or chicken broth)
      1 teaspoon Sesame Oil
      1/2 teaspoon Salt
      3 tablespoons Cornstarch
      1 tablespoon Flour
      Meat Mixture
      1 pound Steak
      Peanut Oil for sautéing
      5 dried Chilis
      1-1/2 tablespoons Peanut Oil
      3 tablespoons minced Garlic
      1 teaspoon Salt
      3 tablespoons Sugar
      1/2 cup Water
      1 teaspoon Cornstarch mixed with 1 teaspoon Water


    Place meat in freezer for about 20 minutes.
    Slice against the grain, then finely shred the slices.
    Combine meat with marinade and mix well.
    Soak chilies in warm water.
    Cut in half when soft. WASH HANDS after handling.
    Heat wok until hot, add 2 tbs. oil and fry beef in 2 batches.
    Remove with slotted spoon.
    Heat a small saucepan and when hot add 1-1/2 tsp. oil, garlic, chilies and stirfry for 20  seconds.
    Add balance of sauce ingredients and simmer for 2 minutes.
    Keep warm.
    Reheat wok and fry beef again until crisp, about 1 minute.
    Remove beef from oil, drain and place on a warm platter.
    Gently toss with the sauce, and serve.

These pages designed and maintained by:
TechNoTrix E-Media Consultants
Copyright 1997-2000
Send E-mail to the