Szechuan Shredded Beef

READY IN: 30mins
Recipe by Charmed

This is a very good, tasty recipe that is easy to make. Freeze the beef for 1/2 hour before slicing to make it easier, or just shred the beef with your fingers. I approximated the preparation time to include cutting up the meat and vegetables.

Top Review by Kay D.

We enjoyed this dish. Nice smell and flavor. I would reduce the oil a little next time. Also, I used red pepper flakes according to the recipe this time, and I would use more next time for some spice. Very easy to make, took almost no time to make. I wholeheartedly recommend freezing the meat a little before slicing, it's just SO much easier if you do. Served this with Asian Salad #55980.

Ingredients Nutrition

Directions

  1. Place flank steak in bowl& stir in the soy sauce, sherry& ginger.
  2. Mix well& set aside.
  3. Heat oil on high heat in a wok& stir-fry the beef for 2 minutes, until no longer pink; remove, draining the oil back into the wok, and set aside.
  4. With the wok still hot, add the carrots and stir-fry for 30 seconds.
  5. Add the celery& pepper flakes and stir-fry another 30 seconds.
  6. Return the beef to the wok& stir-fry to heat through.
  7. Dissolve the cornstarch in the water and add to the wok, stir-frying until the sauce thickens.
  8. Serve immediately over rice, if desired.

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