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szechwan beef stir-fry

szechwan beef stir-fry Categories:
Nb persons: 4
Yield:
Preparation time:
Total time:
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szechwan beef stir-fry ingredients
    12 ounces  boneless beef top round steak
      sirloin steak, alternative
    3 tablespoons  dry sherry
      orange juice, alternative
    3 tablespoons  soy sauce
    2 tablespoons  water
    2 tablespoons  bottled hoisin sauce
    1 tablespoon  grated fresh ginger
    1/2 teaspoon  ground ginger, alternative
    2 teaspoons  cornstarch
    1 teaspoon  sugar
    2 cloves  garlic, minced
    1/4 to 1/2 teaspoon  crushed red pepper, (optional)
    1 tablespoon  cooking oil
    1 cup  thinly bias-sliced carrot
    1 14-ounce can  whole baby corn, drained
    1  red sweet pepper, cut into 1-inch pieces
    2 cups  hot cooked rice
      Thinly sliced green onions, (optional)

directions
1. For easier slicing, partially freeze meat. Trim fat from meat. Thinly slice meat across the grain into bite-size strips . Set aside.
2. For sauce, in a small bowl stir together sherry, soy sauce, water, hoisin sauce, ginger, cornstarch, sugar, garlic, and crushed red pepper (if using); set aside.
3. In a wok or large skillet heat oil over medium-high heat (add more oil if necessary during cooking). Add carrot; cook and stir in hot oil for 2 minutes. Add baby corn and sweet pepper. Cook and stir for 1 to 2 minutes or until vegetables are crisp-tender. Remove from wok.
4. Add meat to wok. Cook and stir for 2 to 3 minutes or until meat is slightly pink in center. Push meat from center of wok.
5. Stir sauce. Add sauce to center of wok. Cook and stir until thickened and bubbly. Return cooked vegetables to wok. Stir all ingredients together to coat. Cook and stir for 1 to 2 minutes more or until heated through. Serve immediately with hot cooked rice. If desired, sprinkle with sliced green onions.
6. Makes 4 servings

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