Szechuan shredded beef

Yield: 1 Servings

Measure Ingredient
1 pounds Flank steak
2 tablespoons Soy sauce
1 tablespoon Sherry
1 tablespoon Honey
1 teaspoon Cornstarch
2 Minced garlic cloves
¼ teaspoon Ground ginger
1 Pack (6oz) snow peas
2 mediums Carrots
3 Green onions
4 tablespoons Corn oil
½ teaspoon Salt
¼ teaspoon Crushed red pepper

Roll up steak, jellyroll fashion, lengthwise along grain of meat. Cut ¼" thick slices, across grain, forming long, thin shreds. Mix together soy sauce, sherry, honey, cornstarch, garlic & ginger in med bowl. Add meat & toss to coat evenly; set aside. Cut snow peas in half lengthwise; cut carrots & green onions into 1½" long matchstick style shreds. Heat 2 Tbls. corn oil in large skillet or wok over med high heat; add peas, carrots & onion; cook, stirring quickly, 3 minutes or until tender crisp. Add salt. Remove vegetables from skillet. Heat remaining oil over med high heat; add meat & cook, stirring quickly, 3 minutes or until meat loses pink color. Add pepper; return to skillet & toss together.

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