For years, the hubby has made a lovely Szechwan chicken stir-fry, the secrets of which he might never fully share with me. So I decided to try my hand at a beef version this evening, because I've never tried Szechwan beef.
OK, fine, it was because we had sirloin in the kitchen freezer, and the chicken is very far away, in the garage freezer. And I'm lazy. And the light bulb in the garage just burned out. And I'm not supposed to stand on things while the hubby isn't around, because I'm clumsy. And every time I walk in the garage when it's dark, I dislocate my toe, because I'm clumsy AND I have very fragile baby toes.
I share. I share too much.
Szechwan dishes are typically on the spicier side, and although I've had my share that have made my eyes water and my nose run, this dish (which is from Better Homes and Gardens), is actually on the milder side. You can certainly increase the amount of crushed red pepper flakes, or even add some sriracha or other hot sauce, to amp up the heat.
3 Tbsp. dry sherry
3 Tbsp. soy sauce
2 Tbsp. water
2 Tbsp. hoisin sauce
2 tsp. cornstarch
2 tsp. grated ginger
1 tsp. sugar
1/2 tsp. crushed red pepper flakes
1/4 tsp. black pepper
2 cloves garlic, minced.
1 lb. steak, thinly sliced
2 carrots, peeled and thinly sliced
2 green bell peppers, cut in cubes
1 Tbsp. vegetable or canola oil
Cooked rice, for serving
1. Combine the sherry, soy sauce, water, hoisin sauce, cornstarch, ginger, sugar, red pepper flakes, pepper, and garlic in a small bowl. Set aside.
2. Put oil in wok and heat over medium-high heat until hot.
3. Add carrots and stir-fry 2 minutes. Add peppers and stir-fry another 1-2 minutes.
4. Remove vegetables from pan and set aside.
5. Add beef and stir-fry 2-3 minutes, or until cooked.
6. Push beef away from center of wok, and add sauce. Reduce heat to medium, and cook and stir sauce until thick and bubbly.
7. Add veggies back to wok, and combine with beef and sauce.
8. Serve over rice.