Recipe: Szechwan Spiced Beef Shreds
- 1 pound flank steak
- 1/4 cup oil
- 1 teaspoon minced ginger root
- 2 teaspoons minced garlic
- 3 scallions, cut1−inch long (use stems)
- 2 dry red chile peppers, finely chopped
- 1 tablespoon dry sherry
- 1 tablespoon red wine vinegar
- 6 water chestnuts, coarsely ground
- 1 cup shredded bamboo shoots
- 1/2 green bell pepper, thinly sliced
- 1/2 cup water or chicken broth
- 2 tablespoons cornstarch
- 1 tablespoon water
- 1 teaspoon sesame oil
- 1/4 teaspoon salt
- 1/2 teaspoon Splenda
- 1 tablespoon cornstarch
- Thinly slice steak against grain, and cut into matchstick size strips. Marinate for 2 to 4 hours.
- Heat 4 teaspoons oil in wok to 350 degrees F. Add beef mixture and stir to separate pieces. Blanch briskly until beef just loses its redness. Remove to a bowl. Heat 2 teaspoons oil in wok.
- Add ginger, garlic, scallions and chile peppers. Stir−fry about 10 seconds. Stir in sherry and vinegar. Cook until it bubbles gently.
- Add water chestnuts, bamboo shoots and green bell pepper.
- Return beef mixture to wok and blend all together. Pour in water or chicken broth.
- When it begins to boil, stir in cornstarch mixture and continue stirring until sauce thickens. Add sesame oil, mix well and serve.
Number of servings (yield): 6
Meal type: dinner
Culinary tradition: USA (General)