Hot & Spicy Szechwan Beef Stir Fry

Total Time
50mins
Prep 30 mins
Cook 20 mins

This used to call for a cheap cut of flank steak but flank steak has been 'discovered'. It's not worth $6-7 a pound. It is probably my fault, I spent years singing the glories of the stuff and people finally believed me. That is the way of it all. If you can find it use soy sauce made with water, soy beans, and salt and nothing else. It is much richer and better. Portions and cooking time are a guess.

Ingredients Nutrition

Directions

  1. Combine the marinade in a zip-lock bag.
  2. Add the beef, knead the bag every 5 minutes or so.
  3. Combine the Sauce ingredients, set aside.
  4. Heat the wok.
  5. Add 2 Tbs Oil.
  6. Swirl to coat.
  7. Add Carrots and stir fry 1 minute.
  8. Add Celery, Red Bell Pepper, and Onion, stir fry 2 minutes.
  9. Remove and set aside.
  10. Reheat wok.
  11. Add oil, swirl to coat.
  12. Add Crushed Red chilies, cook a few seconds.
  13. Add Beef, stir fry 3 minutes.
  14. Add ginger, stir fry 1/2 minute.
  15. Push Meat to the sides of the wok.
  16. Pour Sauce into the center of the wok.
  17. Stir and thicken for 30 seconds.
  18. Return the vegetables, stir and heat through.
  19. Serve.

Reviews

(4)
Most Helpful

I thought this was pretty good... I did have to make a few changes though based on what I had on hand in the pantry. I used tablespoon plus 2 teaspoons hoisin sauce since I didn't have any plum sauce. I also used marsala cooking wine as I was out of sherry. As far as we're concerned, it worked out. Really our suggestions were to skip the white onion and just add chopped green onion before serving. We also thought it would be nice to add broccoli too.

Snowpack December 13, 2009

I made this with the same cut of meat listed, and it was still a little tough, even having let it marinate overnight. The sauce was good, though.

Jeffsmom August 23, 2004

Made this using an inexpensive cut of steak. Didn't have dry sherry so subbed with a tablespoon of white wine. I was a little shy on the ginger and only used 2 teaspoons. I enjoy the taste of ginger so will go with the full amount next time...and there will be a next time. It was wonderfully flavorful, an excellent recipe. I can't help but wonder if I should invest in a bottle of dry sherry or is the result basically about the same... It seemed to be just fine with the white wine. I have a number of your recipes printed out and am anxious to give them a try.

Gerry May 17, 2004

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