Cooking this dish was a little more time consuming than an average
stir-fry. To achieve that unique texture you have to do a lot of prep work.
Slicing the beef requires the most time. I suggest freezing the beef a little
while so it is easy to cut. Shredding the veggies turned out to be relatively
easy. I used a wonderful gadget called the Titan julienne peeler to shred the
celery. I already had some match stick carrots in the frig and the green onions
were easy to do with a knife. The actually cooking takes no time and all that
prep is so worth it. It was delicious and so close to the restaurant version.
My only complaint was that it could have used a little less salt. I blame the
cooking wine; it turned out to be like American cooking wines, too salty for
wine. It taste like soy sauce was added to wine. So next time I will use sherry until I find
true Shao Hsing rice wine. My sister tried this dish with me and she really
liked it. She said it was really close to what you get at the restaurants. I
will definitely make it again.
Shredded
Beef Szechwan
Serves
4
Ingredients
For
the beef:
1 lb
flank steak
1
tsp salt
1/2
tsp sugar
1/4
tsp white pepper
2
tsp cornstarch
1 Tbsp
canola or vegetable oil
1 Tbsp
light soy sauce
1
Tbsp dry sherry or rice wine
For
the stir-fry:
2
Tbsp canola or vegetable oil
2
cloves garlic, minced
1
tsp minced ginger
6
celery ribs, shredded
1
cup shredded carrots
3
green onions, shredded
For
the sauce:
1/2
cup water
1
tsp beef bouillon
1
Tbsp light soy sauce
1
Tbsp dry sherry or rice wine
1
Tbsp cornstarch
1
Tbsp rice vinegar
1
Tbsp oyster sauce
1
Tbsp garlic chili paste
Directions
Place
the flank steak in the freezer for 30 or 45 minutes. It will be easier to cut
if semi-frozen or firm. Cut flank steak with the grain into long strips about 2
inches wide. Cut each strip across the grain into 1/8 inch slices. Cut each
slice into 1/8 inch sticks(or shreds). Sprinkle with salt, sugar, white pepper
and cornstarch, mix well. Combine 1 Tbsp oil, 1 Tbsp soy sauce, 1 Tbsp rice
wine. Pour over the meat, mix and refrigerate 30 minutes. Meanwhile gather all
the other ingredients. Be sure to prepare and gather all ingredients before you
start cooking.
Prepare
the vegetables; shred the carrots and celery on a mandolin (or julienne with a
Titan peeler or use the large holes of a box grater). You want large shreds or
small julienne or match sticks. Slice green onions into 2“lengths, then slice
each piece into shreds or ribbons. In a small bowl, mix water, bouillon, remaining
soy sauce, sherry, cornstarch, rice vinegar, oyster sauce and garlic chili
paste. Stir to combine and set aside.
Heat
up a large deep pan or wok over med-high heat.
Add 2 tbsp of cooking oil. Wait
until oil is very hot. Add minced
garlic and ginger. Saute for about 20
seconds. Add the beef, stir-fry for 4 minutes until cooked. Add the celery, carrots
and green onions. Stir-fry until the vegetables and beef are combined. Add the
sauce mixture. Keep stirring. Do not overcook the vegetables. Remove from the heat when the sauce has thickened.
Serve over cooked white or brown rice (optional).
Linking to:
Buns in My Oven: What's Cookin Wednesday
Love Bakes Good Cakes: All My Bloggy Friends
Miz Helen's Country Cottage: Full Plate Thursday
Ms. enPlace: See Ya in the Gumbo
Love Bakes Good Cakes: All My Bloggy Friends
Miz Helen's Country Cottage: Full Plate Thursday
Ms. enPlace: See Ya in the Gumbo
Yummy!!! Pinning for sure and craving some right now! Thank You so much for posting!
ReplyDeleteThanks Lizbeth, I hope you have a great evening!
DeleteLooks really good, Denise! Garlic, green onion, and that sauce! Who needs a restaurant with you in the kitchen :-)
ReplyDeleteThanks for linking up this week.
Can't wait to try this, sounds yummy!
ReplyDeleteWe just had orange chicken for dinner, but I'm thinking this needs to be our next Chinese takeout at home meal!
ReplyDeleteGood Morning,
ReplyDeleteThank you so much for sharing your awesome recipe with Full Plate Thursday. Hope you have a lovely week and come back soon!
Miz Helen