Szechuan Beef Stir-fry
Ingredients: Metric Units
1/2 c white rice (uncooked)
1 tsp crushed red pepper flakes
1 Tbsp soy sauce
2 tsp sugar
1 Tbsp tomato paste
1/4 c chicken stock
1 tsp cornstarch
1/2 lb steak
1 tsp ground ginger
4 scallions
1 carrot
1 rib celery
1 tsp sesame oil
1 c peas
salt, pepper to taste
1 tsp crushed red pepper flakes
1 Tbsp soy sauce
2 tsp sugar
1 Tbsp tomato paste
1/4 c chicken stock
1 tsp cornstarch
1/2 lb steak
1 tsp ground ginger
4 scallions
1 carrot
1 rib celery
1 tsp sesame oil
1 c peas
salt, pepper to taste
Directions:
Cook rice according to package directions.
Combine pepper, soy sauce, sugar, tomato paste, chicken stock, cornstarch. Set aside.
Cut meat into thin strips, about 2 inches (2.5 cm) long.
To hot wok
, add beef, ginger, 2 sliced scallions, carrot, celery. Stir-fry 2 minutes, remove to side.
Add sauce to center of pan. Stir beef, vegetables into sauce, toss 1 minute. Remove to serving dish.
Add sesame oil to wok. When hot, add scallions, rice, peas. Toss 1 minute.
Season with salt and pepper to taste.
Pour vegetables over beef in serving dish. Serve over rice. Serves 2.
Combine pepper, soy sauce, sugar, tomato paste, chicken stock, cornstarch. Set aside.
Cut meat into thin strips, about 2 inches (2.5 cm) long.
To hot wok
, add beef, ginger, 2 sliced scallions, carrot, celery. Stir-fry 2 minutes, remove to side.
Add sauce to center of pan. Stir beef, vegetables into sauce, toss 1 minute. Remove to serving dish.
Add sesame oil to wok. When hot, add scallions, rice, peas. Toss 1 minute.
Season with salt and pepper to taste.
Pour vegetables over beef in serving dish. Serve over rice. Serves 2.
Submitted by Gretchen Grant
Contributed on: Tuesday May 11th, 2004 and modified on Tuesday February 21st, 2006
Contributed on: Tuesday May 11th, 2004 and modified on Tuesday February 21st, 2006