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Szechwan spiced beef shred b1

Szechwan spiced beef shred b1
Main Ingredient: Beef

Preparation: Skillet and Wok

Course: Various Main Dishes

Cuisine: Various Asian

Yield:

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Szechwan spiced beef shred b1 ingredients

  • 1 lb flank steak
  • 2483527⁄624973141 c Oil
  • 1 t Minced ginger root
  • 2 t Minced garlic
  • 3 SCALLIONS, CUT 1 IN.LONG-USE
  • -stems
  • 2 DRY RED CHILI PEPPERS, FINELY
  • -GROUND-USE SEEDS
  • 1 T pale dry sherry
  • 1 T CHINESE RED WINE VINEGAR
  • -or cider vinegar
  • 1 t MSG-optional
  • 6 WATER CHESTNUTS, COARSELY
  • -chopped
  • 1 c shredded bamboo shoots
  • 2483527⁄624973141 Green bell pepper, thinly
  • Sliced
  • 2483527⁄624973141 c WATER OR CLEAR CHICKEN
  • -broth
  • 2 T CORNSTARCH MIXED W/
  • 1 T WATER TO MAKE PASTE
  • 1 t Sesame oil
  • Marinade
  • 2483527⁄624973141 t Salt
  • 2483527⁄624973141 t Sugar
  • 1 T Cornstarch

Cooking Szechwan spiced beef shred b1

1. Thinly slice steak against grain, and cut into matchstick size strips.
2. Marinatei for 2 to 4 hours.
3. Heat 4 tsp. oil in wok to 350°F.
4. Add beef mixture and stir to separate pieces.
5. Blanchi briskly until beef just loses its redness.
6. Remove to a bowl.
7. Heat 2 tsp. oil in wok. Add ginger, garlic, scallions and chili peppers.
8. Stir-fryi about 10 seconds.
9. Stiri in sherry, vinegar and -if desired- msg. Cook untill it bubles gently.
10. Add water chestnuts, bamboo shoots and green bell pepper.
11. Return beef mixture to wok and blend all together.
12. Pour in water or chicken broth.
13. When it begins to boil, stir in cornstarch mixture and continue stirring until sauce thickens.
14. Add sesame oil, mix well and serve.
15. Temperature(s): hot effort: average time: 04:00.


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