Szechwan spiced beef shred
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | FLANK STEAK |
| ¼ | cup | OIL |
| 1 | teaspoon | MINCED GINGER ROOT |
| 2 | teaspoons | MINCED GARLIC |
| 3 | eaches | SCALLIONS,CUT 1 IN.LONG-USE STEMS |
| 2 | eaches | DRY RED CHILI PEPPERS,FINELY GROUND-USE SEEDS |
| 1 | tablespoon | PALE DRY SHERRY |
| 1 | tablespoon | CHINESE RED WINE VINEGAR |
| ¼ | teaspoon | SALT |
| ½ | teaspoon | SUGAR OR CIDER VINEGAR |
| 6 | eaches | WATER CHESTNUTS,COARSELY CHOPPED |
| 1 | cup | SHREDDED BAMBOO SHOOTS |
| ½ | each | GREEN BELL PEPPER,THINLY SLICED |
| ½ | cup | WATER OR CLEAR CHICKEN BROTH |
| 2 | tablespoons | CORNSTARCH MIXED W/ |
| 1 | tablespoon | WATER TO MAKE PASTE |
| 1 | teaspoon | SESAME OIL |
| 1 | tablespoon | CORNSTARCH |
Directions
MARINADE
Thinly slice steak against grain, and cut into match stick size strips. Marinate for 2 to 4 hours. Heat 4 tsp. oil in wok to 350F.
Add beef mixture and stir to separate pieces. Blanch briskly until beef just loses its redness. Remove to a bowl. Heat 2 tsp. oil in wok. Add ginger, garlic, scallions and chili peppers. Stir-fry about 10 seconds. Stir in sherry, vinegar. Cook until it bubbles gently. Add water chestnuts, bamboo shoots and green bell pepper.
Return beef mixture to wok and blend all together. Pour in water or chicken broth. When it begins to boil, stir in cornstarch mixture and continue stirring until sauce thickens. Add sesame oil, mix well and serve.
Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:
Submitted By MARY SMITH On 04-16-95