Szechwan Beef Stir Fry

4 Servings
Beef
Chinese
Spicy Salty beefy Dinner Veggies Entree

0.75 pound Boneless beef sirloin ak or top round steak
3 tablespoons Dry sherry or dry te wine
3 tablespoons sauce
2 tablespoons Water
2 tablespoons sin sauce
2 teaspoons nstarch
1 t teaspoons Grated gerroot
1 teaspoon ar
0.5 teaspoon Crushed pepper
0.25 teaspoon ck pepper
2 cloves lic minced
1 tablespoon king oil
1 cup Thinly sliced rots (2 medium)
1 1 1 8.75-ounce Can whole baby corn; ined
1 Red sweet per, cut into 1-inch squares (1 cup)
2 cups Hot cooked e

1. Trim fat from beef. Parially freeze beef. Thinly slice across grain into bite-size strips. Set aside. Cut whole corn in half crosswise. Set aside. 2. For sauce, stir together sherry or wine, soy sauce, water hoisin sauce, cornstarch, gingerroot, sugar, red pepper black pepper, and garlic. Set aside. 3. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry carrots in hot oil for 2 minutes. Add baby corn and sweet pepper. Stir-fry for 1 to 2 minutes more or until vegetables are crisp-tender. Remove from wok. 4. Add beef to the hot wok. Stir-fry fot 2 to 3 minutes or to desired doneness. Push beef from the center of the wok. 5. Stir sauce. Add sauce to the center of the wok. Cook and stir till thickened and bubbly. Stir in all cooked meat and vegetables. Cook and stir 1 to 2 minutes more or till heated trough. Serve with rice Makes 4 servings.


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