How to make it

  • In large bowl, combine beef with vinegar, lemon juice, and 1t of the Szechuan infused salt.
  • Toss well.
  • Sprinkle with the corn starch and toss again. Set aside.
  • In wok or large stir fry pan, heat a couple of T of oil until hot.
  • Add bell peppers, hot peppers, onion and mushrooms.
  • Cook a couple of minutes then add the oyster sauce and bean sauce.
  • Remove mixture to a serving dish and keep warm.
  • Add beef and chicken stock and lower heat to maintain a simmer.
  • Add beef and let boil/simmer about 2 minutes, until tender and cooked.
  • Transfer meat to the dish with the veggies and keep warm.
  • Wipe or rinse out the wok.
  • Place a bed of lettuce leaves in shallow dishes, then add a scoop of the veggie/beef mixture to each and have them ready to serve.
  • Put the wok back on the fire and heat to medium heat. You should be able to touch the rim of the pan. DO NOT GET TOO HOT!
  • Turn off heat and CAREFULLY add the hot oil. (if there is ANY question as to the temperature of the pan, add a tiny bit of oil, first. This is fun, but it's not worth burning yourself! :)
  • The oil should sputter and spit a bit.
  • Now, you can add as much as desired to each dish as you serve!
  • Also sprinkle with a lil of the infused salt, as needed at the table
  • **alternately, just heat the oil up in the microwave, but it's not quite as impressive. hehe

Reviews & Comments 2

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  • mommyluvs2cook 8 years ago
    Looks really good! I remember when you posted that Chinese hot oil recipe and wanting to make it. Here is my perfect chance! ;)
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  • elgourmand 8 years ago
    Interesting post and a nice Saturday fool around. Going to have to sub a couple ingredients but what's new? Is this new avatar a statement of some kind or just a lark? RJ
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