Szechuan shredded beef
1 Servings
Ingredients
| Quantity | 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 |
Directions
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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