Golden Recipes: Szechwan Beef with Garlic

Szechwan Beef with Garlic

Recipes

1 lb Full cut round steak
8 Dried hot red pepper pieces

                        -----MARINADE-----
   1 tablespoon Dry vermouth
   2 tablespoons Soy sauce
   1 1/2 tablespoons   Cornstarch
   1 medium Onion - sliced thinly
   1 medium Green pepper - sliced thinly

                        -----SAUCE-----
2 tablespoons Soy sauce
1/4 cup Water
1 1/2 tablespoons   Cornstarch
1 tablespoon    Chili paste with garlic
1 tablespoon    Brown sugar
1 teaspoon      Worcestershire sauce
2 tablespoons   Dry vermouth
2 teaspoons     Toasted sesame seeds
4 tablespoons   Peanut or vegetable oil
3 cups          Cooked rice

-----GARNISH-----
3 Green onions -- chopped
1/2 cup Beer nuts

Slice beef thin across grain.Mix marinade:add beef slices.Let stand at
room temperature 20 minutes.Mix sauce ingredients in small bowl;set
aside.Cut ends off hot red peppers;shake out seeds.Chop skins into small
pieces. Heat large non-stick skillet over high heat.Add 2 tbsp. oil;swirl
to coat pan.Add chopped hot red peppers;stir until pepper skins turn
black.Remove blackened skins from oil.Add beef and marinade to hot
oil.Stir-fry beef until beef loses red color and is browned and has a
satiny sheen.Remove from pan into large bowl. Add 1 tbsp. oil to skillet
and add onion.Stir-fry 1 to 1 1/2 minutes. Onion should be
crisp-tender.Remove from pan to bowl with beef mixture. Add 1 tbsp. oil to
skillet;stir-fry green pepper until bright green color,about 1
minute.Reduce heat to medium.Add beef-onion mixture from bowl along with
sauce mixture;cook until sauce is thickened,about 3 minutes.Remove to
serving bowl.Sprinkle with chopped onion and beer nuts.Serve immediately
with rice.Makes 4 servings.

2:08 AM | Labels: Beef |

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