Szechwan Beef
Szechwan Beef
Cooking Sauce
1 pound lean boneless beef steak
(such as top round, flank or sirloin)
2 Tbspvegetable oil
16 dried hot red chiles
2 large carrots, cut into 3-inch long julienne strips
1 (8 ounce) can sliced bamboo shoots,
drained (& thinly sliced, if desired)
Fresh cilantro leaves (optional)
Prepare Cooking Sauce & set aside
Cut beef with the grain into 1 1/2-inch wide strips; then cut each strip across the grain into 1/8-inch thick slanting slices
Set aside
Place a wok over high heat; when wok is hot, add oil
When oil is hot, add chiles & cook, stirring, until chiles just begin to char
Remove chiles from wok; set aside
Add beef to wok & stir fry until browned (1 1/2 to 2 min); remove from wok & set aside
Add carrots to wok & stir fry until tender-crisp to bite (about 3 min)
Add bamboo shoots & stir fry for 1 more minute
Return meat & chiles to wok; stir Cooking Sauce & add
Stir until sauce boils & thickens
Garnish with cilantro, if desired
Makes 4 servings
Cooking Sauce
2 Tbspsoy sauce
1 tablespoon dry sherry
2 tpss granulated sugar
1/2 tps cornstarch
Stir together all ingredients
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