Szechuan Shredded Beef
- Reviews 1
Ready In: 15 mins
Serves: 4-5
Ingredients
- 1 lb unscored flank steaks or 1 lb lean boneless blade steak
- 2 teaspoons mild soy sauce
- 2 teaspoons sherry wine
- 1 teaspoon rice vinegar or 1 teaspoon white vinegar
- 1 tablespoon cornstarch
- 1 tablespoon chopped jalapenos or 1 tablespoon chili pepper, fresh or canned
- 1 tablespoon finely chopped gingerroot
- 2 cloves garlic, finely chopped
- 1 pinch five-spice powder
- 1 tablespoon vegetable oil
- 1 teaspoon granulated sugar
SAUCE
- 3⁄4 cup chicken stock
- 1 tablespoon sherry wine
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
Directions
- Place meat in freezer until partly frozen to make it easy to slice.
- (Time will vary according to efficiency of your freezer but check at 30 minutes.).
- Cut meat across grain into 1/4 inch slices, then cut into 1/4 inch strips.
- Stir together soy sauce, sherry and vinegar; blend in cornstarch until smooth.
- Toss meat strips in mixture, coating well; let stand for 1 hour at room temperature or longer in refrigerator.
- Marinade should be completely absorbed by meat but if any remains, reserve and add to wok with sauce.
- Stir together jalapeno pepper, ginger root, garlic and five spice powder; set aside.
- SAUCE:
- Stir all ingredients together and set aside.
- In wok or skillet, heat oil.
- Add beef strips and cook over high heat, tossing and stirring to separate, for 1 minute.
- Sprinkle with sugar and cook, tossing and stirring, for 1 minute longer.
- Lift pan from heat; add spice mixture and cook for 1 minute in heat of pan.
- Add sauce and any remaining marinade.
- Return to heat and cook, stirring, for about 3 minutes or until sauce is thickened.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off