Szechwan Spiced Beef Shred Recipe

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Szechwan Spiced Beef Shred Ingredients

1 lb flank steak
1/4 cup oil
1 tsp minced ginger root
2 tsp minced garlic
3 scallions,cut 1 in.long-use stems
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 w/
1 tbsp water to make paste
1 tsp sesame oil
1 marinade:
1/4 tsp salt
1/2 tsp sugar
1 tbsp cornstarch

A Recipe for
Szechwan Spiced Beef Shred

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This Szechwan Spiced Beef Shred recipe is one of many in our Asian Category.

The west wasn't won on salad.
ND Beef Council, billboard advertisement, 1990

This Recipe for Szechwan Spiced Beef Shred is one of thousands in the Recipes-to-go Asian Cookbook.

Herb Tip
Using Basil:
Only the leaves are used of the basil plant and available either fresh or dried. Basil adds a minty, clove-like flavor to sauces, salads and pesto. Basil is also a perfect compliment to tomatoes.

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"Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy."
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It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat.
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This is a recipe for Szechwan Spiced Beef Shred from the recipe cookbook of Recipes-to-go (Asian)

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Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.

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Oscar Wilde (1854-1900)

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Aldous Huxley

Szechwan Spiced Beef Shred

Watermelon --it's a good fruit. You eat, you drink, you wash your face.
Enrico Caruso

Szechwan Spiced Beef Shred Directions

Thinly slice steak against grain, and cut into matchstick size strips.
Marinate for 2 to 4 hours. Heat 4 tsp. oil in wok to 350F. 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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Szechwan Spiced Beef Shred Recipe from the Recipes-To-go.com Asian Recipe Cookbook

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