1 lb full cut round steak,
1 partially frozen
8 dried hot red pepper pieces,
1 cayenne or japanese
MARINADE
1 tbsp dry vermouth
2 tbsp soy sauce
1 1/2 tbsp cornstarch
1 medium onion, sliced thinly
1 medium green pepper, sliced thinly
SAUCE
2 tbsp soy sauce
1/4 cup water
1 1/2 tbsp cornstarch
1 tbsp chili paste with garlic
1 tbsp brown sugar
1 tsp worcestershire sauce
2 tbsp dry vermouth
2 tsp toasted sesame seeds
4 tbsp peanut or vegetable oil
3 cup cooked rice
GARNISH
3 green onions, chopped
1/2 cup beer nuts
A Recipe for
Szechwan Beef With Garlic
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This Recipe for Szechwan Beef With Garlic is one of thousands in the Recipes-to-go Asian Cookbook.
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This is a recipe for Szechwan Beef With Garlic from the recipe cookbook of Recipes-to-go (Asian)
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Slice beef thin across grain.Mix marinade:add beef slices.Let stand
at room temperature 20 minutes.Mix sauce ingredients in small
bowl;set aside.Cut ends off hot red peppers;shake out seeds.Chop
skins into small pieces. Heat large non-stick skillet over high
heat.Add 2 tbsp. oil;swirl to coat pan.Add chopped hot red
peppers;stir until pepper skins turn black.Remove blackened skins
from oil.Add beef and marinade to hot oil.Stir-fry beef until beef
loses red color and is browned and has a satiny sheen.Remove from pan
into large bowl. Add 1 tbsp. oil to skillet and add onion.Stir-fry 1
to 1 1/2 minutes. Onion should be crisp-tender.Remove from pan to
bowl with beef mixture. Add 1 tbsp. oil to skillet;stir-fry green
pepper until bright green color,about 1 minute.Reduce heat to
medium.Add beef-onion mixture from bowl along with sauce mixture;cook
until sauce is thickened,about 3 minutes.Remove to serving
bowl.Sprinkle with chopped onion and beer nuts.Serve immediately with
rice.Makes
4 servings.
Serves: 4
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