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Szechwan Beef

Easy.Home.Entertainemnt.with.C's picture
Ingredients
  Beef flank steak/Beef top round steak 1 Pound
  Soy sauce 3 Tablespoon
  Chinese rice wine/Dry white wine 3 Tablespoon
  Water 2 Tablespoon
  Cornstarch 2 Teaspoon
  Sugar 1 Teaspoon
  Cooking oil 1 Tablespoon
  Garlic 2 Clove (10 gm), minced
  Dried red chili pepper/1 1/2 teaspoons crushed red pepper 8 , crushed (Whole)
  Grated gingerroot 2 Teaspoon
  Carrots 2 , thinly bias sliced
  Green onions 4 , cut into 1-inch pieces
  Fried rice sticks/Hot cooked rice 1 Cup (16 tbs)
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Beef
Interest: 
Quick
Cook Time: 
10 Minutes

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