Szechuan Beef
Ingredients
- 1/2 LB beef flank steak (or London Broil), julienne
- 1 cup corn oil
- 1 medium carrot, julienne
- 1 rib celery, julienne
- 6 dried hot red peppers
Sauce
- 1 TBL sherry
- 3 drops sesame oil
- 1 1/2 TBL lite soy sauce
- 1/2 TBL water
- 1/4 tsp MSG
- 1 TBL cornstarch (mix with water)
- 2 tsp sugar
Directions
Combine sauce in bowl. Let sit 1/2 hour.
Heat oil in wok (or skillet) until 350 degrees.
Cook beef for 1 minute in oil Drain and set aside.
Pour out all but 1 TBL of oil. Stir-fry beef, carrot, peppers, and
celery for 3 minutes.
Turn down heat to medium then add sauce. Stir until thickened. Discard
peppers - they are too hot to eat.
Doug's Notes
Make julienne 2 inches long and the thickness of matchsticks.
Put the liquids together for the sauce then dissolve the cornstarch in
it. Use dry sherry, not cooking sherry.
