- Yield: 4 servings
Szechuan Beef
Ingredients
- Cornstarch - 2 Tbs.
- Sherry - 2 Tbs.
- Soy Sauce - 2 Tbs.
- Salt - 1 tsp.
- Sugar - 1 tsp.
- Flank Steak - 1 lb., cut crosswise into thin slices
- Carrots - 2, cut into matchsticks
- Onion - 1, cut into thin wedges
- Peanut Oil - 6 Tbs.
- Ginger - 3/4 Tbs. minced
- Crushed Red Pepper - 1/4 tsp.
Instructions
In 2 quart bowl mix together cornstarch, sherry, soy sauce, salt and sugar. Stir in sliced steak; marinate about 20 minutes, turning occasionally. Cut carrots in thin match like strips, about two inches long. Blanch carrots to reach semi soft. In wok, add 2 tablespoons of the oil. If using electric wok set heat control at 350°. When light goes out, or when oil is hot add carrots, onion, and ginger. Stir fry about two minutes; remove to clean mixing bowl. To wok add remaining oil. When light goes out, or when oil is hot add red pepper and stir fry about 30 seconds. Add beef mixture and stir fry until beef is cooked about three minutes. Return carrot mixture to wok, stir fry one minute.
