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| Szechwan Beef With Garlic Recipe |
Category: Beef / Chinese
Rating:
N/A
Servings: 4
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Ingredients
1 lb full cut round steak,
1 partially frozen
8 dried hot red pepper pieces,
1 cayenne or japanese
----MARINADE----
1 tablespoon dry vermouth
2 tablespoon soy sauce
1 1/2 tablespoon cornstarch
1 medium onion, sliced thinly
1 medium green pepper, sliced thinly
----SAUCE----
2 tablespoon soy sauce
1/4 cup water
1 1/2 tablespoon cornstarch
1 tablespoon chili paste with garlic
1 tablespoon brown sugar
1 teaspoon worcestershire sauce
2 tablespoon dry vermouth
2 teaspoon toasted sesame seeds
4 tablespoon peanut or vegetable oil
3 cup cooked rice
----GARNISH----
3 green onions, chopped
1/2 cup beer nuts
Cooking Directions:
Slice beef thin across grain.Mix marinade:add beef slices.Let stand at room temperature 20 minutes.Mix sauce ingredients in small bowl;set aside.Cut ends off hot red peppers;shake out seeds.Chop skins into small pieces. Heat large non-stick skillet over high heat.Add 2 tbsp. oil;swirl to coat pan.Add chopped hot red peppers;stir until pepper skins turn black.Remove blackened skins from oil.Add beef and marinade to hot oil.Stir-fry beef until beef loses red color and is browned and has a satiny sheen.Remove from pan into large bowl. Add 1 tbsp. oil to skillet and add onion.Stir-fry 1 to 1 1/2 minutes. Onion should be crisp-tender.Remove from pan to bowl with beef mixture. Add 1 tbsp. oil to skillet;stir-fry green pepper until bright green color,about 1 minute.Reduce heat to medium.Add beef-onion mixture from bowl along with sauce mixture;cook until sauce is thickened,about 3 minutes.Remove to serving bowl.Sprinkle with chopped onion and beer nuts.Serve immediately with rice.Makes 4 servings.
beef,chinese
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