Szechwuan Beef Stir-Fry

This recipe is adapted from Better Homes & Gardens.  If you want the original, check out their web page.  For our purposes we've doubled the sauce (you can never have too much sauce!)

This makes a TON of leftovers- great for lunches in the next few days!

Serves:  4 (or more!)

INGREDIENTS

• 12 ounces or sirloin steak
• 6 tablespoons orange juice
• 6 tablespoons soy sauce
• 4 tablespoons water
• 4 tablespoons bottled hoisin sauce
• 2 tablespoon grated fresh ginger or 1/2 teaspoon ground ginger
• 4 teaspoons cornstarch
• 2 teaspoon sugar
• 4 cloves garlic, minced
• 1/2 teaspoon crushed red pepper (optional)
• 1 tablespoon cooking oil
• 1 cup thinly bias-sliced carrot
• 1 head broccoli, chopped into bite-sized pieces
• 1 red sweet pepper, cut into 1-inch pieces
• 2 cups hot cooked rice
• Thinly sliced green onions (optional)  

DIRECTIONS







Trim fat from meat. Thinly slice meat across the grain into bite-size strips . Set aside.

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.

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.

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.

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.

 

VERDICT

THIS is awesome.  And really, really spicy when you accidentally add too much of the crushed red pepper.

The prep seemed to take a while, mostly cutting the veggies and preparing the sauce, but once you start cooking it takes less than 10 minutes to have dinner on the table.

This is a keeper recipe for us!