1 lb Top Sirloin
6 dried mushrooms
3 medium carrots, roll cut, 2 cups
1/4 cup hot bean sauce
3 tbs sherry or rice wine
2 tbs soy sauce
3/4 tsp black pepper
1 tbs peanut oil
1/2 tsp chili oil
1 clove garlic, minced
3 stalks celery, thinly bias sliced, 1 1/2 cups
3 cups hot cooked Chinese egg noodles (for serving)
Partially freeze Beef. Thinly slice across the grain into bite-sized strips.
In a small mixing bowl soak the mushrooms for 30 minutes in enough warm water to cover. Rinse well and squeeze to drain thoroughly. Slice thinly, discarding the stems. Set aside.
In a medium saucepan cook carrots, covered, in a small amount of boiling water for 4 minutes. Drain and set aside.
For sauce, in a small bowl stir together the bean sauce, sherry, soy sauce, and crushed pepper. Set aside.
Pour the peanut oil and chili oil into a wok. Add more oil as necessary during cooking. Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds.
Add celery, stir-fry for 2 minutes.
Add mushrooms and carrots, stir-fry for 2 minutes more or till vegetables are crisp tender. Remove the vegetables from the wok.
Add half of the beef to the hot wok. Stir-fry for 3 minutes or to desired doneness. Remove beef from wok. Repeat with the remaining beef. Return all beef to the wok.
Stir sauce. Add the sauce to the wok. Return the cooked vegetables to the wok. Stir all ingredients together to coat with sauce. Cook and stir about 1 minute more or till heated through.
Serve immediately over hot cooked Chinese egg noodles.
SZECHUAN BEEF STIR-FRY
1 lb Top Sirloin cut 1" thick
1 10 oz package fresh vegetable stir-fry blend*
3 tbs water
1 clove garlic, minced
1/2 cup prepared sesame-ginger stir-fry sauce
1/4 tsp crushed red pepper
2 cups hot cooked rice or brown rice, prepared
1/4 cup dry roasted peanuts
Combine vegetables and water in large nonstick skillet; cover and cook over medium-high heat 4 minutes or until crisp tender. Remove and drain vegetables. Set aside.
Partially freeze Beef then cut into 1/2 thick strips.
Heat same skillet over medium-high heat until hot. Add Beef and garlic; stir-fry 5 minutes or until outside surface of beef is no longer pink.
Return all beef and vegetables to skillet. Add stir-fry sauce and red pepper; cook and stir 2 minutes or until heated through.
Spoon over rice. Sprinkle with peanuts.
*Four cups assorted fresh vegetables, such as sugar snap peas, broccoli florets, bell pepper strips and shredded carrots, may be substituted for one package vegetable stir-fry blend.
This cuisine originated in 'Sichuan' Province of Southwestern China. The Chinese region of Sichuan is now romanized as Sichuan and the cuisine is still sometimes spelled 'Szechuan' or 'Szechwan' in the Gobal West. There are many local variations of Sichuan cuisine within the Sichuan Province and Chongqing Municipality which was part of the Sichuan until 1997. Their are well known regional sub-styles are Chongqing style, Chengdu style, Zigong style, and Buddhist vegetarian style.
Sliced sirloin is marinated in soy sauce spiced with red pepper and garlic, then stir fried with broccoli, onion, water chestnuts and peanuts.
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