Szechwan Beef with Garlic
Categories: Chinese | BeefServes: 4 Servings
Ingredients:
- 1 lb Full cut round steak,
- Partially frozen
- 8 Dried hot red pepper pieces,
- Cayenne or Japanese
Instructions:
----------------------------------MARINADE----------------------------------
1 tb Dry vermouth
2 tb Soy sauce
1 1/2 tb Cornstarch
1 md Onion, sliced thinly
1 md Green pepper, sliced thinly
-----------------------------------SAUCE-----------------------------------
2 tb Soy sauce
1/4 c Water
1 1/2 tb Cornstarch
1 tb Chili paste with garlic
1 tb Brown sugar
1 ts Worcestershire sauce
2 tb Dry vermouth
2 ts Toasted sesame seeds
4 tb Peanut or vegetable oil
3 c Cooked rice
----------------------------------GARNISH----------------------------------
3 Green onions, chopped
1/2 c Beer nuts
Slice beef thin across grain.Mix marinade:add beef slices.Let stand at room
temperature 20 minutes.Mix sauce ingredients in small bowl;set aside.Cut
ends off hot red peppers;shake out seeds.Chop skins into small pieces. Heat
large non-stick skillet over high heat.Add 2 tbsp. oil;swirl to coat
pan.Add chopped hot red peppers;stir until pepper skins turn black.Remove
blackened skins from oil.Add beef and marinade to hot oil.Stir-fry beef
until beef loses red color and is browned and has a satiny sheen.Remove
from pan into large bowl. Add 1 tbsp. oil to skillet and add onion.Stir-fry
1 to 1 1/2 minutes. Onion should be crisp-tender.Remove from pan to bowl
with beef mixture. Add 1 tbsp. oil to skillet;stir-fry green pepper until
bright green color,about 1 minute.Reduce heat to medium.Add beef-onion
mixture from bowl along with sauce mixture;cook until sauce is
thickened,about 3 minutes.Remove to serving bowl.Sprinkle with chopped
onion and beer nuts.Serve immediately with rice.Makes 4 servings.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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