Szechwan Beef Recipe | Asian Recipes
How to prepare "szechwan beef"
szechwan beef
cooking sauce
1 pound lean boneless beef steak
(such as top round, flank or sirloin)
2 tablespoons vegetable oil
16 dried hot red chiles
2 large carrots, cut into 3-inch long julienne strips
1 (8 ounce) can sliced bamboo shoots,
drained (and thinly sliced, if desired)
fresh cilantro leaves (optional)
prepare cooking sauce and set aside.
cut beef with the grain into 1 1/2-inch wide strips; then cut each strip across the grain into 1/8-inch thick slanting slices. set aside. place a wok over high heat; when wok is hot, add oil. when oil is hot, add chiles and cook, stirring, until chiles just begin to char. remove chiles from wok; set aside.
add beef to wok and stir fry until browned (1 1/2 to 2 minutes); remove from wok and set aside. add carrots to wok and stir fry until tender-crisp to bite (about 3 minutes). add bamboo shoots and stir fry for 1 more minute.
return meat and chiles to wok; stir cooking sauce and add. stir until sauce boils and thickens. garnish with cilantro, if desired.
makes 4 servings.
cooking sauce
2 tablespoons soy sauce
1 tablespoon dry sherry
2 teaspoons granulated sugar
1/2 teaspoon cornstarch
stir together all ingredients.
