SZECHUAN BEEF RECIPE - FOOD.COM
Not authentic at all, but good! I cannot recall where I found this recipe but it has been a favorite over the years. It has great flavor and is fast to put together...perfect for week night meals!
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut beef into thin slices (I do this when slightly frozen for more ease).
- Mix soy sauce, chili sauce, sherry, cornstarch, ginger, and pepper flakes in a small bowl. Set aside.
- Heat 1 T. oil in a wok. Add garlic and onions, stir fry 1 minute.
- Remove to a bowl with a slotted spoon. Add remaining oil to wok.
- Add meat a 1/3 at a time, stir frying until it loses it's red color.
- Place in bowl with onions.
- Add chili mixture to wok, heat until bubbly hot. Stir in meat and onion mixtures, stirring until sauce coats meat and onions and is warmed through.
- Serve over rice.
Nutrition Facts : Calories 295.2, FatContent 14.8, SaturatedFatContent 2.9, CholesterolContent 64.6, SodiumContent 796.3, CarbohydrateContent 8.2, FiberContent 2, SugarContent 2.8, ProteinContent 28
BEST SZECHUAN BEEF RECIPE - HOW TO MAKE SZECHUAN BEEF
Get ready to break a little sweat with this Szechuan Beef: a hefty amount of chili and spice, tamed by sweet red bell peppers and carrots, and perfect for dinner.
Provided by June Xie
Categories dairy-free weeknight meals dinner main dish meat
Total Time 1 hours 15 minutes
Prep Time 25 minutes
Cook Time 0S
Yield 4 servings
Number Of Ingredients 25
Steps:
- In a medium bowl, whisk together marinade ingredients except for steak until fully combined. Reserve half the marinade and set aside. Add steak to medium bowl and toss in the remaining marinade until evenly coated. Let marinate for 30 minutes, then drain and pat dry with a paper towel. In a large bowl, toss together cornstarch and marinated beef, shaking off any excess cornstarch before frying. In a large skillet over medium-high heat, heat 2 tablespoons oil. Add steak in a single layer, working in 3 separate batches if needed, and cook until seared, 1 to 2 minutes per side. Remove steak and set aside. Return skillet to medium heat. Heat remaining 1 tablespoon oil, then add bean paste, dried chilis, peppercorns, garlic, green onion, and a pinch salt. Stir and cook until fragrant, 1 to 2 minutes. Add in chili oil and vegetables and cook, stirring occasionally, until slightly softened, about 4 minutes. Add in broth and let cook, stirring occasionally, until tender, 3 to 4 minutes more. Add hoisin, sambal oelek, and reserved marinade. Stir to evenly distribute, and bring to a simmer. Add back cooked steak and toss until evenly coated. Let cook, stirring, until sauce thickens and clings to the steak. Remove from heat and stir in sesame oil and vinegar. Garnish with sesame seeds and more green onions before serving.
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