1 tbsp szechuan peppercorns
3 tbsp vegetable oil
1 lb rump or fillet steak, thin strips across grain
1 large sweet pepper, strips
2 red chiles, finely chopped
1 1 fresh ginger, matchsticks
2 cloves garlic, crushed
2 tsp cornstarch
1/4 cup water
3 tbsp shoyu
2 tsp brown sugar
A Recipe for
Szechuan Pepper Beef
A gourmet who thinks of calories is like a tart who looks at her watch. |
| James Beard |
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 |
There are four basic food groups, milk chocolate, dark chocolate, white chocolate, and chocolate truffles. |
| Unknown |
This Recipe for Szechuan Pepper Beef is one of thousands in the Recipes-to-go Beef Cookbook.
Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done. |
| Jim Rohn |
If you enjoy this Szechuan Pepper Beef Recipe - you should enjoy the recipe collections you can find on the websites below:
Part of the secret of success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain |
A gourmet who thinks of calories is like a tart who looks at her watch. |
| James Beard |
This is a recipe for Szechuan Pepper Beef from the recipe cookbook of Recipes-to-go (Beef)
Cutting stalks at noontime. Perspiration drips to the earth. Know you that your bowl of rice each grain from hardship comes? |
| Chang Chan-Pao |
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet Van Horne |
Whenever you eliminate the inedible, whatever remains, however unpalatable, must be food. |
| Anonymous |
Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on. |
| George Bernard Shaw |
Since Eve ate the apple, much depends on dinner. |
| Lord Byron |
No man in the world has more courage than the man who can stop after eating one peanut. |
| Channing Pollock |
1. Prepare the sauce. Mix cornstarch to thin paste with water, then
stir in shoyu and sugar. Set aside.
2. Heat wok until hot. Add peppercorns and dry-fry over gentle heat
for 1-2 mins. Remove and crush in mortar and pestle. Set aside.
3. Add half of oil to wok and heat over moderate heat until hot.
Add beef and peppercorns, increase heat to high and stir-fty for 3-4
mins until beef is browned. Remove wok from heat and tip beef and
juices into bowl. Set aside.
4. Return wok to moderate heat. Add remaining oil and heat until
hot. Add pepper, chiles, ginger and garlic and stir-fry for 2-3 mins
until softened, taking care not to let ingredients brown.
5. Return beef and its juices to wok and stir to mix with
vegetables. Stir sauce to mix, then pour over been and vegetables.
Increase heat tio high and toss until beef is hot and all ingredients
ar combined. Serve immediatly.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
My notes: Delicious! G made this, replacing szechuan peppercorns
with mixed peppercorns. Try adding more vegetables (and increase
sauce) to make meat go further. Serve over rice.
Serves: 3
Szechuan Pepper Beef Recipe brought to you by Recipes To-Go