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Szechuan Beef




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.

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