Szechuan Shredded Beef

Total Time
Prep 25 mins
Cook 5 mins

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.

Ingredients Nutrition


  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.


Most Helpful

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.

Kay D. November 08, 2006

Great recipe! I reduced the amount of ginger by 1/2 just as a personal preference. Served it with Egg Drop Soup and Egg Rolls. My guests just loved it!

Super-D June 27, 2004

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