Well, here we are into the end of January and things are still looking, as well as feeling, like early spring. This is the time of the winter for one of the most exciting skiing events started a few years ago by Daron Rahlves. I’m talking about the Rahlves Banzai Tour.
Remember the Chinese Downhill in the movie “Hot Dog?” Remember how there was that whole line of skiers standing atop that cornice and how as soon as the gun sounded they all dropped in at the same time? There they were, all skiing down the mountain as fast as gravity would take them, no rules except to be the first one to the bottom, skier bumping into skier and for one run turning skiing into a contact sport. Ah, what a race.
Of course, that whole race was staged for the movie and you could see most of the race was actually flat and in slow motion. There is nothing staged on the Banzai tour. There is a set course that the athletes must follow but other than that, it is as close to what the movie was trying to portray. Is there skier contact? Yes. Is most of the race on fairly mellow terrain? Absolutely not. This event is on some of the steepest and gnarliest terrain you can find, often starting on top of a cornice.
Anyway, in honor of the Banzai Tour, I thought it would be pretty appropriate to give you a recipe with a little spice to it. Of course, you can make this stir fry as spicy or mild as you want. I use a little jalapeno for some heat, but also add chili paste for more heat and also for the flavor. I also like to use tri tip, but thin sliced chuck or anything with a little fat works great. Enjoy.
Beef Stir Fry
1 lb. beef, thinly sliced
2 T oil
1 small red onion, sliced
2 garlic cloves, thinly sliced
1 small head broccoli, cut in small flowerets with the stem sliced about ¼-inch thick, quickly blanched & chilled
1 carrot, sliced 1/4 -inch thick
2 celery sticks, sliced ¼-inch thick
½ jalapeno sliced
1 thumb-tip sized piece of ginger, peeled & sliced thin
¼ pineapple, chunked
3-4 T soy sauce
¼ C pineapple juice
4 T orange juice
2 T chili paste
1 t sesame oil
2 T cornstarch
Salt and pepper, as needed
Get a wok or sauté pan hot. Add the oil and brown the beef. Add the onion, garlic, jalapeno, carrot, celery and ginger and sauté until just barely start to soften. Add the soy sauce and let reduce a little before adding the pineapple and orange juices. Add the broccoli. Add the chili paste and sesame oil to taste and toss in the pineapple chunks. Adjust any of the seasonings and juices to taste. Mix the cornstarch with cold water and add to thicken. Serve over rice or noodles.
Smitty is a personal chef specializing in dinner parties, cooking classes and special events. Trained under Master Chef Anton Flory at Top Notch Resort in Stowe, Vt., Smitty is known for his creative use of fresh ingredients. He has been a chef for PGA’s Memorial Tournament for more than 15 years and ran the main kitchen at the World Games. For more information and archived copies of Stir it Up, visit chefsmitty.com. Smitty welcomes questions and comments at smitty@chefsmitty.com or (530) 412-3598.
