1 lb beef flank steak
2 tbsp reduced-sodium soy sauce
4 tsp . oriental dark roasted sesame oil,, divided
1 1/2 tsp sugar
1 tsp cornstarch
2 cloves garlic, crushed
1 tbsp . fresh ginger, minced
1/4 tsp red pepper pods, crushed
1 small red bell pepper, cut into 1 inch pi, eces
1 package (8 oz's.) frozen baby corn, defrost, ed
1/4 ib pea pods, julienne s
A Recipe for
Szechuan Beef Stir-Fry
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When the waitress puts the dinner on the table the old men look at the dinner. The young men look at the waitress |
| Gelett Burgess, 'Look Eleven Years Younger' (1937). |
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This Recipe for Szechuan Beef Stir-Fry is one of thousands in the Recipes-to-go Meat Cookbook.
Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
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Food Tip |
This is a recipe for Szechuan Beef Stir-Fry from the recipe cookbook of Recipes-to-go (Meat)
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Food Tip |
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Cut beef steak lengthwise into two strips; slice across the grain into
1/8-inch thick strips. Combine soy sauce, 2 teaspoons oil, sugar and
cornstarch; stir into strips. Heat remaining 2 teaspoons oil in large
skillet over medium-high heat. Add garlic, ginger and pepper pods;
cook 30 seconds. Add bell pepper and corn; stir-fry 1 1/2 minutes.
Add pea pods; stir-fry 30 seconds. Remove vegetables. Stir-fry beef
strips 1/2 at a time) 2-3 minutes. Return vegetables and beef to
skillet and heat through. Makes 4 servings.
SERVING SUGGESTION: Hot cooked rice.
FOOD FACTS: Per l/4 of recipe, calories 267; protein 26 g; fat 13 g;
carbohydrate 10 g; iron 3.2 mg (17.5 percent RDA); sodium 392 mg;
cholesterol 57 mg. Per l/2 cup rice, calories 132; protein 3 g; fat 0
g; carbohydrate 29 g; iron 1.1 mg (6.2 percent RDA); sodium 2 mg;
cholesterol 0 Mg.
From the files of Al Rice, North Pole Alaska. Feb 1994
Serves: 1
Szechuan Beef Stir-Fry Recipe brought to you by Recipes To-Go