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
I'm at the age where food has taken the place of sex in my life. In fact, I've just had a mirror put over my kitchen table. |
| Rodney Dangerfield |
I drink no more than a sponge. |
| Francis Rabelais - Works. Book i. Chap. v. |
Life is uncertain. Eat dessert first. |
| Ernestine Ulmer |
This Recipe for Szechuan Pepper Beef is one of thousands in the Recipes-to-go Meat Cookbook.
Eat little, sleep sound. |
| Iranian Proverb |
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Age does not diminish the extreme disappointment of having a scoop of ice cream fall from the cone. |
| Jim Fiebig |
“Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food.” |
| Craig Claiborne |
This is a recipe for Szechuan Pepper Beef from the recipe cookbook of Recipes-to-go (Meat)
“Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.” |
| Doug Larson |
“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.” |
| Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875) |
A good cook is like a sorceress who dispenses happiness. |
| Elsa Schiapirelli |
Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat. |
| Fran Lebowitz |
There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will. |
| Robert Frost |
He was a very valiant man who first adventured on eating oysters. |
| James I |
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
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