Szechuan Beef
Ingredients
The stir fry
-
¼
cup
vegetable oil
-
1
pound
flank steak, thinly sliced
-
¼
cup
corn starch
-
½
cup
yellow onion, cut into ½ inch pieces
-
1
each
red bell pepper, cut into 1 inch pieces
-
1
each
green bell pepper, cut into 1 inch pieces
-
25
small
dried red chilies
-
1
tablespoon
sichuan peppercorns (optional)
-
2
teaspoons
minced garlic
-
1
teaspoon
minced ginger
-
to taste
salt and black pepper
The sauce
-
3
tablespoons
low sodium soy sauce
-
1½
tablespoons
hoisin sauce
-
1
tablespoon
sesame oil
-
1½
tablespoons
brown sugar
-
1
tablespoon
corn starch
-
⅓
cup
beef broth
Instructions
- 1. Coat the steak in corn starch and season with salt and pepper.
- 2. Heat vegetable oil in a large pan over high heat and cook the steak in a single layer until golden brown, about 2-3 minutes per side.
- 3. Remove the steak and keep it warm.
- 4. Add onion, red and green bell peppers to the pan, along with dried chilies and sichuan peppercorns, and cook until softened.
- 5. Stir in garlic and ginger, cooking for an additional 30 seconds.
- 6. Return the beef to the pan and prepare the sauce by whisking together all sauce ingredients in a small bowl.
- 7. Add the sauce to the beef mixture, bring to a boil, and cook until thickened.
- 8. Serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
295
Total fat
18g
Total carbohydrates
12g
Total protein
35g
Sodium
788mg
Cholesterol
173mg
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