Pour a tall glass of water! This one explodes with heat and flavor.
Cut off and discard the stem of each jalapeño. Cut each pepper in half lengthwise, and then into four chunks, with the seeds. Place into the bowl of a food processor fitted with a metal “S” blade. Add the garlic, scallions, oil, ketchup, paprika, and sugar. Pulse until a smooth sauce forms.
Cut the filet split in half lengthwise. Then, slice crosswise into half-inch-thick strips to make bite-size pieces. Place the strips into a large bowl. Add the sauce and toss to coat.
Spray a large frying pan or skillet with nonstick cooking spray. Heat over medium-high until hot but not smoking. Add the beef in a single layer. Do this in batches if necessary. Cook for three minutes until the meat begins to caramelize and brown. Using tongs, turn each piece and cook for three minutes on the second side.
Serve over rice or couscous. Garnish with sliced scallions.
It is great served with the toasted sesame rice.
Wear disposable gloves to keep your hands from burning when working with jalapeños. Make sure not to touch your eyes, nose, or mouth, as the oils will burn them. When you are finished, wash your hands with soap and water.
Filet may be substituted with one pound of skirt steak sliced against the grain.
Reproduced from <a href=”https://www.artscroll.com/Books/kbtt.html” target=blank>Kosher by Design Teens and Twenties</a> by Susie Fishbein with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.