Alex Marsalek's recipes Challenge 1

  • Cook of the Week Challenge contestant Alex Marsalek made Sweet and Spicy Asian Stir Fry.

    Cook of the Week Challenge contestant Alex Marsalek made Sweet and Spicy Asian Stir Fry. COURTESY OF ALEX MARSALEK

Posted10/9/2019 5:00 AM

Sweet and Spicy Asian Stir fry

2-3 hot asian chili peppers, julienned (thinly sliced)


1/4 cup soy sauce

1 tablespoon rice wine

2 tablespoon sambal chili paste

8-10 drops of liquid monk fruit

1 teaspoon cornstarch

2 beef/lamb burgers

1/4 pumpkin seeds

4 teaspoon corn oil + 1-2 quarts for frying

4 ounces bean noodles

2 ounces cake flour

2 ounces rice flour

1 egg

1/2 cup ice cold seltzer water

1 ounce vodka

6 ounces of fresh green beans, trimmed

4 green onions, chopped

1/2 cup beef broth

Whisk to combine 1/4 of chili peppers, soy sauce, rice wine, chili paste and liquid monk fruit.

Add cornstarch and whisk until smooth. Add beef/lamb patties and break up into small pieces combining with the liquid. Marinade for 30 minutes.

Preheat oven to 450 degrees. Toss pumpkin seeds in 1 tps of oil and spread on baking sheet.

Sprinkle with salt and roast in oven 10 minutes. Set roasted pumpkin seeds aside. Add boiling water to cover bean noodles in a dish. Let steep for 10-15 minutes then drain for 10 minutes. Set noodles aside.

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Heat oil in a dutch oven to 375-400 degrees (medium high). Combine rice flour and cake flour in one dish and egg, seltzer water, and vodka in another. Add dry ingredients to wet ingredients and quickly work together only stiring 10-15 times, batter may be lumpy.

Dip green beans into batter, drain for 1-2 seconds and add to hot oil, working in small batches of about 6-8 green beans at a time to maintain oil temperature. Fry for about 2-3 minutes or until golden brown. Remove green beans from oil to a cooling rack on top of paper towels.

Sprinkle hot green beans with salt to taste and set aside. Heat large skillet over high heat with 1 tbsp of oil. When oil is shimmering, add meat mixture and continuously stir for 2 minutes.

Once the meat begins to brown add all but a handful of the chili peppers and green onions. Cook another 2 minutes until vegetables soften and meat is thoroughly cooked. Add beef broth and reduce heat to medium high, cooking until liquid reduces.


Add noodles in 3 batches completely integrating the batch before adding the next batch. Noodles should absorb any remaining liquid and meat/vegetables should cling to noodles. Remove skillet from heat and add remaining vegetables and pumpkin seeds. Season to taste. Serve immediately topped with tempura green beans.

Serves 4

Alex Marsalek

Recipes are unedited

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