Recipe

Szechuan Beef With Bean Sauce Recipe

	Mcnuttle / All my dishes 2 years, 2 months ago Spicy, restaurant quality. A favorite... flexible recipe, add vegetable of your choice Prep:60m Cook:20m Servings:4	Mcnuttle
	chinese beef szechuan spicy bean sauce

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Ingredients

1 pound top round, or strip steak, trimmed of most fat and cut into thin 1″X1/4″X1/8″ slices

1 teaspoon dark soy sauce

1 1/2 tablespoons rice wine

2 heaping teaspoons ground bean sauce

1 teaspoon chili garlic paste

1/4 teaspoon brown sugar

1 1/2 tablespoons cornstarch

3 tablespoons peanut oil

1 small red bell pepper, trimmed, cored and cut into 1/4″dice

5 dried red Chinese chilies, broken in half

1 small onion, peeled and sliced thinly

2″ cube fresh ginger, peeled and minced

3 garlic cloves, minced

2 tablespoon dark soy sauce, divided

2 tablespoons rice wine

1 pound broccoli, thick stems cut on the bias into bite sized pieces, (or asparagus, or green beans)

6 tablespoons chicken broth

scant 1/8 teaspoon toasted sesame oil

Directions

Toss beef with the next six ingredients (up to corn starch) and allow to marinade for at least 30 minutes.

Heat wok on the highest heat setting until a thin thread of smoke appears. Add 1 tablespoon peanut oil, and allow to heat up for another thirty seconds. Add chili peppers, stir fry until they begin to darken slightly. Add red bell pepper, stir fry about 2 minutes. Remove and set aside.

Add another tablespoon oil and the onions and stir and fry until they turn golden–about two minutes. Remove and set aside.

Add broccoli (or other vegetable) with one tablespoon of soy and stir fry until it turns bright green. Remove and set aside.

Add another tablespoon oil. Drain meat from marinade and spread it out into one layer and leave it undisturbed on the bottom of the wok to brown for at least one minute. When you can see it beginning to brown, begin stir frying, two minutes.

Add the garlic and ginger, and stir and fry another minute. Add the remaining tablespoon of soy sauce and wine. Keep stir frying.

Add back into the wok the red peppers and chilies, onion, and vegetables.

Add the chicken broth and continue to stir fry until beef is cooked through (about 3 minutes).

Drizzle with the sesame oil. Serve with brown or white rice.

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