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
Ginger Beef
Ginger Beef
2 1/2 Tbspwhite vinegar
2 tpss granulated sugar
1/2 tps salt
4 ounces fresh ginger root, pared & cut into thin slices
1 pound beef tenderloin
2 Tbspdry sherry
2 tpss cornstarch
1 tps soy sauce
3 Tbspvegetable oil
1 large green bell pepper
6 scallions
1 red chile pepper, cut into thin slices (optional)
Combine vinegar, sugar & salt in small glass or plastic bowl
Stir until sugar dissolves
Mix in ginger
Let st& 20 to 30 min, stirring occasionally
Cut meat across the grain into thin slices about 1 1/2 inches long
Combine sherry, cornstarch & soy sauce in medium glass or plastic bowl
Mix in meat
Let st& 20 min, stirring occasionally
Heat 2 Tbspof the oil in wok over high heat
Add 1/3 of the meat, spreading slices out in wok so they do not overlap
Cook until meat is brown, 2 to 3 min on each side
Remove meat from pan
Repeat procedure twice with remaining meat
Remove seeds from bell pepper
Cut bell pepper into 1-inch pieces
Cut onions into 1-inch pieces
Heat remaining 1 tablespoon oil in wok
Add pepper, onions & ginger mixture with marinade to wok
Stir fry until vegetables are crisp-tender, 2 to 3 min
Return meat to wok
Cook & stir until hot throughout
Garnish with chile slices, if desired
Makes 4 servings
Homemade Oyster Sauce
Homemade Oyster Sauce
1/2 pound shucked oysters with liquid
1 tablespoon water
1 tps salt
Light soy sauce
1/2 tablespoon dark soy sauce
Drain oysters & reserve the liquid
Mince oysters & place in a saucepan
Add water & reserved liquid & bring to a boil
Reduce heat, cover & simmer about 10 min
Remove from heat, then add salt & cool completely
Force the mixture through a fine sieve into sauce pan
Measure the liquid, adding 2 Tbsplight soy sauce to each 1/2 cup
Add dark soy sauce & bring to boil
Reduce heat & simmer gently for about 7 min
Cool to room temp & pour into a sterilized jar
Seal & store in the refrigerator
This sauce can be kept for several weeks