SZECHUAN SHREDDED BEEF
The trick to this is cutting the meat nice and thin while it is still a bit frozen. I like it hotter, I put an average amount of red peppers down in the recipe. If you like it mild, take them out.
Provided by PalatablePastime
Categories Vegetable
Time 23m
Yield 3-4 serving(s)
Number Of Ingredients 15
Steps:
- Cut partially frozen beef into thin slices, then julienne into a fine shred (cutting beef while part frozen keeps meat thinner); set aside.
- Mix bean paste, soy sauce, rice wine, sugar, and ginger; pour over beef in shallow dish or plastic bag, coating meat well.
- Marinate meat 2 hours.
- Cut celery, carrot, and green pepper into thin shreds; cut onion into thin slivers, and set aside.
- Heat 1 tbsp oil in wok and add dried chilies and minced garlic; cook until aromatic, then add vegetables.
- Stir-fry vegetables 2 minutes then remove from wok.
- Add 1-2 tbsp oil to wok, heat to high then add meat; stir-fry until meat is dark and slightly crispy at edges; keep meat pieces separated.
- Return vegetables to wok; mix well; stir in sesame oil.
- Serve with steamed rice.
SZECHUAN SHREDDED BEEF STIR-FRY
Steps:
- CUT steak crosswise into thin slices, then cut each slice into thin strips. Place meat in medium bowl. Add garlic and crushed pepper; mix lightly. Combine next 4 ingredients. HEAT oil in large skillet on medium-high heat. Add meat, in batches; stir-fry 1 to 2 min. or until meat is barely pink in center. Transfer to plate; set aside. ADD carrots and celery to skillet; stir-fry 2 min. Return meat to skillet along with the dressing mixture; stir-fry 1 to 2 min. or until meat is done and sauce is slightly thickened. Stir in onions.
SZECHUAN SHREDDED BEEF
Spicy and hot, this is one Chinese dish that belies the myth that you'll be hungry an hour after eating Chinese food. The meat can be marinated one hour or prepared ahead and left to marinate in the refrigerator, ready for a super-quick supper. Serve with plain rice.
Provided by Olha7397
Categories Meat
Time 15m
Yield 4-5 serving(s)
Number Of Ingredients 15
Steps:
- Place meat in freezer until partly frozen to make it easy to slice.
- (Time will vary according to efficiency of your freezer but check at 30 minutes.).
- Cut meat across grain into 1/4 inch slices, then cut into 1/4 inch strips.
- Stir together soy sauce, sherry and vinegar; blend in cornstarch until smooth.
- Toss meat strips in mixture, coating well; let stand for 1 hour at room temperature or longer in refrigerator.
- Marinade should be completely absorbed by meat but if any remains, reserve and add to wok with sauce.
- Stir together jalapeno pepper, ginger root, garlic and five spice powder; set aside.
- SAUCE:.
- Stir all ingredients together and set aside.
- In wok or skillet, heat oil.
- Add beef strips and cook over high heat, tossing and stirring to separate, for 1 minute.
- Sprinkle with sugar and cook, tossing and stirring, for 1 minute longer.
- Lift pan from heat; add spice mixture and cook for 1 minute in heat of pan.
- Add sauce and any remaining marinade.
- Return to heat and cook, stirring, for about 3 minutes or until sauce is thickened.
Nutrition Facts : Calories 279, Fat 13.4, SaturatedFat 4.5, Cholesterol 78.5, Sodium 547.6, Carbohydrate 6.6, Fiber 0.2, Sugar 2.2, Protein 26.1
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