1 lb flank steak
1/4 cup oil
1 tsp minced ginger root
2 tsp minced garlic
3 scallions, cut 1 inch long (use stem
2 dry red chili peppers finely ground, (use seeds)
1 tbsp pale dry sherry
1 tbsp chinese red wine vinegar or cider v, inegar
1 tsp msg (optional)
6 water chestnuts coarsely chopped
1 cup shredded bamboo shoots
1/2 green bell pepper thinly sliced
1/2 cup water or- clear chicken broth
2 tbsp cornstarch, mixed with
1 tbsp water, (to make paste)
1 tsp sesame oil
MARINADE
1/4 tsp salt
1/2 tsp sugar
1 tbsp cornstarch
A Recipe for
Szechwan Spiced Beef Shred B1
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This Recipe for Szechwan Spiced Beef Shred B1 is one of thousands in the Recipes-to-go Asian Cookbook.
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This is a recipe for Szechwan Spiced Beef Shred B1 from the recipe cookbook of Recipes-to-go (Asian)
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Thinly slice steak against grain, and cut into matchstick size strips.
Marinate for 2 to 4 hours. Heat 4 tsp. oil in wok to 350 F. Add beef
mixture and stir to separate pieces. Blanch briskly until beef just
loses its redness. Remove to a bowl. Heat 2 tsp. oil in wok. Add
ginger, garlic, scallions and chili peppers. Stir-fry about 10
seconds. 4. Stir in sherry, vinegar and -if desired- MSG. Cook untill
it bubles 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.
Temperature(s): HOT Effort: AVERAGE Time: 04:00 Source: CHINA ROW
Comments: CANNERY ROW;MONTEREY Comments: WINE:ROBERT MONDAV NAPA GAMAY
Serves: 6
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