| previous | next |
Title: Karen Lee's Szechwan Shredded Beef
Categories: Beef Entree Asian Stirfry
Yield: 4 Servings
| 3/4 | lb | Flank steak; partially frozen, shredded |
| 2 | ts | Light soy sauce |
| 1 | tb | Water chestnut powder |
| 1 | tb | Sherry |
| 1/2 | Egg white; slightly beaten | |
| 3 | tb | Peanut oil, Or safflower or corn oil |
| 1 | Clove garlic; minced | |
| 2 | ts | Fresh ginger root; minced |
| 1/2 | c | Carrots; shredded |
| 1 | c | Snow peas; shredded |
| 1/2 | c | Fresh sweet red pepper shredded |
| 1 | Whole fresh hot pepper shredded | |
| 4 | Scallions white part only shredded | |
| SEASONING SAUCE | ||
| 1 | tb | Hoisin sauce |
| 1 | tb | Bean sauce |
| 2 | ts | Plum sauce |
| 1 | tb | Sherry |
| 1 | tb | Chinese red vinegar |
| 1 | ts | (Or 2) hot sauce |
| 1 | tb | Dark soy sauce |
| 1 | ts | Water chestnut powder |
Marinate beef in mixture of the soy sauce, water chestnut powder, sherry and egg white. Cover and refrigerate for at least 30 minutes and up to 12 hours.
Mix all seasoning sauce ingredients together in a bowl.
Arrange remaining ingredients on a tray. Place wok over medium heat for 30 seconds. Add 1 tablespoon of the oil and heat for 20 seconds or until oil is hot, but not smoking. Add garlic and ginger. Stir fry for 15 seconds. Add carrots and stir fry one minute. Turn heat to high. Add sweet and hot peppers, snow peas and scallions. Stir fry one minute. Transfer contents of wok to heated serving dish.
Add remaining oil to wok and turn heat to high. Stir marinated beef and place in wok, stir frying until meat loses redness, about 2 minutes. Re-stir seasoning sauce and add to beef together with the vegetables. Stir fry rapidly one more minute or until everything is thoroughly mixed. Transfer to heated serving dish. Serve at once.
Bon Appetit Magazine, April 1977
| previous | next |