Szechwan Spicy Beef Recipe

Szechwan Spicy Beef Recipe

Ingredients:

1 lb of steak (flank)
1/4 c of oil
1 tsp of ginger root; minced
2 tsps of garlic; minced
3 pcs of scallions (stems); cut to 1 inch long
2 pcs of red peppers (chile, dried); chopped finely
1 Tbsp of sherry (dry)
1 Tbsp of vinegar (red wine)
6 pcs of chestnuts (water); ground coarsely
1 c of bamboo shoots; shredded
1/2 pc of bell pepper (green); sliced thinly
1/2 c of broth (chicken or water)
2 Tbsps of cornstarch (mixed with 1 Tbsp of water)
1 tsp of sesame oil

For the Marinade:
1/2 tsp of Splenda
1/4 tsp of salt
1 Tbsp of cornstarch

Instructions:

Slice the steak thinly against its grain then cut them into matchstick-size strips. Let the marinate stand for 2-4 hrs. Heat four teaspoons of oil on a wok (350 degrees F). Add the beef then stir constantly till separated into pieces. Briskly blanch till beef loses the red color; transfer onto the bowl.

Place two teaspoons of oil inside the wok above moderate heat. Add garlic, ginger, dried peppers, and scallions; stir-fry for 10 secs. Add vinegar and sherry; stir thoroughly and cook till bubbling slowly. Add the (bamboo) shoots, chopped (bell) pepper, and chestnuts then place the meat back; blend them well then add broth then let it boil.

Add the mixture of cornstarch; stir continuously till sauce becomes thick. Add the sesame oil and mix. Serve at once.

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