Szechwan Beef Recipe
Ingredients
| 1 pound beef flank steak or beef top round steak | ||
| Soy sauce | 3 Tablespoon | |
| 3 tablespoons Chinese rice wine or dry white wine | ||
| Water | 2 Tablespoon | |
| Cornstarch | 2 Teaspoon | |
| Sugar | 1 Teaspoon | |
| Cooking oil | 1 Tablespoon | |
| Garlic | 2 Clove (5gm), minced | |
| 6 to 8 dried whole red chili peppers, crushed, or 1 to 1 1/2 teaspoons crushed red pepper | ||
| Ginger root | 2 Teaspoon, grated | |
| 2 carrots, thinly bias sliced | ||
| 4 green onions, cut into 1-inch pieces | ||
| Fried Rice Sticks or hot cooked rice | ||
Directions
Partially freeze beef.
Thinly cut, across the grain, into 1/4 -inch-thick slices.
Stack slices and cut into thin strips.
For sauce, in a bowl stir together soy sauce, rice wine or white wine, water, cornstarch, and sugar.
Set aside.
Preheat a wok or large skillet.
Add oil. (Add more oil as necessary during stir-frying.)
Stir-fry garlic, dried peppers, and gingerroot in hot oil for 30 seconds.
Add carrots and stir-fry for 1 minute.
Add green onions and stir-fry for 1 minute more.
Remove from wok.
Add half of the beef to the wok.
Stir-fry for 2 to 3 minutes or till done.
Remove meat from wok.
Stir-fry remaining beef for 2 to 3 minutes.
Return all meat to wok.
Push meat from the center of the wok.
Stir sauce; add to center of wok.
Cook and stir till mixture is thickened and bubbly.
Cook and stir for 1 minute more.
Stir in vegetable mixture.
Serve over rice sticks or rice.
Thinly cut, across the grain, into 1/4 -inch-thick slices.
Stack slices and cut into thin strips.
For sauce, in a bowl stir together soy sauce, rice wine or white wine, water, cornstarch, and sugar.
Set aside.
Preheat a wok or large skillet.
Add oil. (Add more oil as necessary during stir-frying.)
Stir-fry garlic, dried peppers, and gingerroot in hot oil for 30 seconds.
Add carrots and stir-fry for 1 minute.
Add green onions and stir-fry for 1 minute more.
Remove from wok.
Add half of the beef to the wok.
Stir-fry for 2 to 3 minutes or till done.
Remove meat from wok.
Stir-fry remaining beef for 2 to 3 minutes.
Return all meat to wok.
Push meat from the center of the wok.
Stir sauce; add to center of wok.
Cook and stir till mixture is thickened and bubbly.
Cook and stir for 1 minute more.
Stir in vegetable mixture.
Serve over rice sticks or rice.
Chef
