Szechuan beef & snow peas
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Boneless tender beef steak |
| ¼ | teaspoon | To 1/2 ts crushed red pepper (sirloin; rib eye or top |
| 2 | tablespoons | Vegetable oil; divided loin) |
| 6 | ounces | Fresh snow peas; trimmed |
| 2 | tablespoons | Cornstarch; divided |
| 1 | medium | Onion; chunked |
| 3 | tablespoons | Kikkoman soy sauce; divided |
| Salt | ||
| 1 | tablespoon | Dry sherry |
| medium | Tomato; chunked | |
| 1 | Clove garlic; minced | |
| Hot cooked rice | ||
| ¾ | cup | Water |
Directions
Slice beef across grain into thin strips. Combine 1 tablespoon each cornstarch and soy sauce with sherry and garlic in small bowl; stir in beef. Let stand 15 minutes. Meanwhile, combine water, remaining 1 tablespoon cornstarch, 2 tablespoons soy sauce and red pepper; set aside. Heat 1 tablespoon oil in hot wok or large skillet over high heat. Add beef and stir- fry 1 minute; remove. Heat remaining 1 tablespoon oil in same pan. Add snow peas and onion; lightly sprinkle with salt and stir-fry 3 minutes. Add beef, soy sauce mixture and tomato. Cook and stir until sauce boils and thickens and tomato is heated through. Serve immediately with rice. Makes 2-3 servings.
SOURCE: Great American _Favorite Band Name_ Cookbook: Collector's Edition.
Posted on GEnie's Food & Wine RT by L.ORTIZ [Lyn] on 9/19/93 MM by QBTOMM and Sue Woodward (S.WOODWARD/GEnie; 72772,2247/CIS; SWOODWARD/NVN)