Szechwan spiced beef shred b1

6 servings

Ingredients

Quantity Ingredient
1 pounds FLANK STEAK
¼ cup OIL
1 teaspoon MINCED GINGER ROOT
2 teaspoons MINCED GARLIC
3 SCALLIONS,CUT 1 IN.LONG-USE STEMS
2 DRY RED CHILI PEPPERS,FINELY GROUND-USE SEEDS
1 tablespoon PALE DRY SHERRY
1 tablespoon CHINESE RED WINE VINEGAR OR CIDER VINEGAR
1 teaspoon MSG-OPTIONAL
6 WATER CHESTNUTS,COARSELY CHOPPED
1 cup SHREDDED BAMBOO SHOOTS
½ 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
MARINADE:
¼ teaspoon SALT
½ teaspoon SUGAR
1 tablespoon CORNSTARCH

Directions

Thinly slice steak against grain, and cut into matchstick 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. 4. Stir in sherry, vinegar and -if desired- MSG. Cook untill it bubles 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. Temperature(s): HOT Effort: AVERAGE Time: 04:00 Source: CHINA ROW Comments: CANNERY ROW;MONTEREY Comments: WINE:ROBERT MONDAV NAPA GAMAY

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