Szechuan (Sichuan) Beef Stew Recipe

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Szechuan (Sichuan) Beef Stew Ingredients

4 Spring onions, trimmed and
1 Fresh ginger (1" piece), after slicing thin
3 Pieces orange peel
2 lb Flank steak, halved
it by hitting it
3 Star anise
1/4 cup Softened lard or frying oil

SEASONING

2 tsp Garlic, finely chopped
1/2 cup Light soy sauce
1/3 cup Rice wine or dry sherry
1 tbsp Hot bean paste
1 tbsp Chinese brown peppercorns
2 tbsp Dark soy sauce
2 tbsp Sweet bean paste
2 tsp Sugar

A Recipe for
Szechuan (Sichuan) Beef Stew

Food Tip
Skimming fat from homemade soups and stews is easy. Chill and simply remove the fat layer that rises to the surface.

The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them.
Ralph Waldo Emerson

This Szechuan (Sichuan) Beef Stew recipe is one of many in our Beef Category.

What's the difference between a boyfriend and a husband? About 30 pounds.
Cindy Garner

This Recipe for Szechuan (Sichuan) Beef Stew is one of thousands in the Recipes-to-go Beef Cookbook.

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Oscar Wilde (1854-1900)

Szechuan (Sichuan) Beef Stew Recipe
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Hunger is the best sauce in the world.
Cervantes

The way you cut your meat reflects the way you live.
Confucius

This is a recipe for Szechuan (Sichuan) Beef Stew from the recipe cookbook of Recipes-to-go (Beef)

Food Tip
Use lean ground beef such as ground round (known as extra lean) or ground sirloin (known as lean) for casseroles, chili, tacos, spaghetti sauces and skillet dishes

Szechuan (Sichuan) Beef Stew recipe - a tasty recipe for you to add to your collection!
I told my doctor I get very tired when I go on a diet, so he gave me pep pills. Know what happened? I ate faster.
Joe E. Lewis

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Never eat more than you can lift.
Miss Piggy

Herb Tip
Using Thyme:
Both the leaves and flowers of the thyme plant are used and are available either fresh or dried. Thyme adds a flavor that’s a little bit minty and a little bit lemony. Uses of thyme include beef, fish, chowders, vegetables and tomato sauces

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As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again.
Leslie Newman

Szechuan (Sichuan) Beef Stew

I drink no more than a sponge.
Francis Rabelais - Works. Book i. Chap. v.

Szechuan (Sichuan) Beef Stew Directions

Cut the meat into 5 cm (2 inch) cubes and place in a deep pot with the
spring onions, ginger, star anise, and the orange peel. Cover with water
and bring to a boil, skim and then simmer for 2 hours, tightly cover- ed
over low heat. Heat the lard and fry the seasoning ingredients for 1
minute, then pour into the pot and recover. Simmer 1 hour more or until
meat is very ten- der.
Transfer meat to a serving dish and thicken the sauce with a paste of corn
flour and cold water. Pour over the meat after discarding the onion,
ginger, star anise and orange peel.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 457 Calories; 24g Fat (49.4%
calories from fat); 47g Protein; 9g Carbohydrate; 1g Dietary Fiber; 116mg
Cholesterol; 1372mg Sodium. Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat;
1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

Serves: 4

Szechuan (Sichuan) Beef Stew Recipe brought to you by Recipes To-Go

Szechuan (Sichuan) Beef Stew Recipe from the Recipes-To-go.com Beef Recipe Cookbook

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